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WeSpice is the spice of our life is an innovative, consumer-ready functional food that aims to be converted the medicinal herb Phyllanthus urinaria (locally known as “Dukung Anak”) from isolated academic literature to daily human nutrition. This innovation focuses on a prominent gap between complex laboratory data and practical consumer utility, establishing a comprehensive, review based framework that scientifically validates safety and preventative health benefits of the plant. The project aims at the therapeutic value of major secondary metabolites, such as hepatoprotective, antioxidant and anti-inflammatory lignans (phyllanthin) and hydrolysable tannins (geraniin, corilagin) through systematic review of the existing scientific literature.This engineering innovation relies on a strict safety-first manufacturing workflow that uses low-temperature dehydration and precise, food-grade milling to convert the raw botanical into uniform spice particles while avoiding the thermal degradation of its delicate bioactive compounds. This review-supported food innovation successfully combines ancient ethnobotanical knowledge and modern natural product chemistry to offer a marketable functional seasoning that allows consumers to easily incorporate long-term health management and viral protection into their daily cooking.