Antioxidants, antibacterials, anti-inflammatory, and perhaps protective compounds against cancer, heart disease, neurodegeneration, and type 2 diabetes are just a few of the health benefits linked to herbs and spices. Surprisingly few studies have attempted to investigate their consumed amounts through diet, and even fewer have searched for potential biomarkers of food intake, despite the ongoing interest in them as medicinal agents and their increasing application in various cuisines. The current study's objectives were to: A- thoroughly survey the used herbs and spices by urban women in Abo Hommes, El Beheira Governorate in Egypt, B- investigate their antioxidant scavenging activities and phytochemical components and, C- relate their consumption to the health protective effects against pesticide pollution. Antioxidant activity of spices was estimated using spectrophotometry and the phytochemical compounds were measured using GC-MS strategies. Results showed that black pepper, cinnamon, clove, cumin, nutmeg, cardamom, bay leaves, coriander, peppermint, and menthe were the ten herbs and spices used by women. Even though most people consume very little amounts of herbs and spices daily, these food supplements have protected women's health from pesticide exposure either directly or indirectly. Results showed the presence of specific pesticide residues in the blood samples of surveyed women. Along with that, they enhance women's health as indicated by the results of blood parameters and serum enzymes. Spices and herbs are rich in phytochemical components that coin them as highly important food additives and should not be undervalued, particularly considering the potential health benefits they may have.