Hyperuricemia is a level of uric acid in the blood that is abnormally high. In humans, the upper end of the normal range is 360 μmol/L (6 mg/dL) for women and 400 μmol/L (6.8 mg/dL) for men. Many factors contribute to hyperuricemia, including: genetics, insulin resistance, hypertension, renal insufficiency, obesity, diet, use of diuretics, and consumption of alcoholic beverages .Causes of hyperuricemia can be classified into three functional types: increased production of uric acid, decreased excretion of uric acid, and mixed type. Some plants widely used as dietary flavours such as ginger, radish and onion can be used as treatment against development of hyperuricaemia and that is the aim of this project.