In this article, we have highlighted the antiviral potential of common spices and herbs mainly curcumin, cinnamon, ginger, clove, black pepper, garlic, neem, basil used during COVID‐19 as depicted in. Neem leaves contain various compounds such as zinc, quercetin, vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin C, vitamin E, and so on, which may boost immunity (Garba & Mungadi, 2019). Turmeric: Antiviral activity of curcumin was observed against different viruses including hepatitis viruses, SARS coronavirus, influenza viruses, human immunodeficiency virus (HIV), herpes simplex virus, dengue virus, chikungunya virus. Ginger: It has been proven by many studies that ginger and its bioactive compounds showed effective antiviral activity against SARS‐CoV‐2, Influenza virus, Herpes simplex virus, Human respiratory syncytial virus, Chikungunya virus. Cinnamon: Cinnamon is obtained from the bark of its young branches which is widely used all around the world as a daily condiment. It can be also used as a material for medical products and has high economic value. It is used for several conditions such as; flatulence, amenorrhea, diarrhea, toothache, fever, leukorrhea, common cold, and headache. It has also been reported that the regular use of cinnamon averts throat infections. The bark of cinnamon contains 21 chemical compounds, which include cinnamaldehyde (60.41%) and eugenol (3.19%), which have an antibacterial effect. Several scientific studies have shown the antimicrobial, antiviral, antifungal, antioxidant, antihypertensive, antidiabetic, antitumor, gastroprotective, and immunomodulatory effects of cinnamon The hydroalcoholic extract of cinnamon is effective in reducing the viral titer of HSV‐1 by prevention of viral attachment to cells. Black pepper: The bioactive compounds from black pepper such as piperdardiine and piperanine are considerably active against COVID‐19, which can be further used for its treatment.