With increasing awareness among population on keeping healthy, this publication contains another source of information on the nutritional diet, as it highlights the varieties of heritage spiced beverages developed and consumed in Indonesia, India, Iran, Turkey and other Muslim countries, that contribute to good health. In Indonesia, the heritage spiced drinks include Jamu, Loloh, Bandrek, Bajigur, Sarabba and Wedang Uwuh developed and consumed in the various provinces of this vast Island Archipelago. Among the favourite heritage beverages of the various regions of the Indian sub-continent included Kashaya, Jaljeera, Tambuli, Kokum, and Kahwa. Sharbat is popular in the Middle Eastern countries. The book provides details of the types of herbs and spices used, categorised natural sweeteners, flavourings and colorants that are formulated in these beverages. The health benefits accrued from consuming them are contributed by the phytochemicals constituting of phenolic and sulphurous compounds, terpenes and lignin with anti-oxidant and enhancing immune system properties, contained in the herbs and spices used in the formulations. These information will be useful, particularly to those who adopt and practice natural medicine for happy living and healthy ageing.