In India sweets are used since ancient time for their nutritional and health benefits besides for their taste. The Indian sweets can be classified on the basis of their ingredients as well as method of preparation. Some of important are Barfi, Gujiya, Halwa, Jalebi, Laddu, Lassi, Peda, Petha, Sandesh, and many others. Under the present study emphasis has been given on the herbs belonging to different climatic zones, continental origin and their parts used in preparation of different sweets. The paper presents the inclusion 117 herbs belonging to gymnosperm and angiosperms. The plants from various climatic zones i.e. tropical, dry tropical, wet tropical, sub-tropical, temperate and alpine zones have been described. Cycus revoluta and Pinus gerardiana are the only gymnosperms used in preparation of traditional Indian sweets. Millets, viz. pearl millet, barnyard millet, finger millet, foxtail millet, little millet, sorghum etc, grains viz. barley, oats, rice, wheat, durum wheat legumes viz. black beans, gram, green bean, pea, peanut, soybeans also play a vital role in preparation of various sweets. Out of 117 herbs used in sweet preparation only, 20 are from only Indian origin and others are from Africa, America, Australia, Europe, and other Asian countries and most of them are cultivated in India to cater the need and demand of preparation of various sweets and other industries.