Background: The lithium-pilocarpine (Li-Pc) model of status epilepticus (SE) is the most convenient and is frequently used for pathophysiological and management strategies in search of new, safe, and effective therapeutic agents including natural remedies for SE. Oral administration of cinnamon (CIN), Nigella sativa (NS), and curcumin (CUR) can reduce neuroinflammation which is a common feature of neurodegenerative disorders. Although many studies on CUR and NS effects on SE have been undertaken, to our best knowledge no study has been conducted on studying the effect of CIN on SE. Purpose: The present study explores the neuroprotective effects of natural food products CUR, NS, and CIN on Li-Pc-induced SE in rats. This study may help to understand the neurotherapeutic effects of these natural food products on cognitive dysfunctions and brain oxidative stress which have a correlative perspective with SE. Methods: SE was induced in experimental rats using the lithium–pilocarpine model. Besides control groups, the animals were also grouped as treatment groups which received CIN, NS, and CUR pre-treatment before induction of SE. Besides the severity of the seizures, and cognitive dysfunctions, the oxidative stress parameters were also estimated in the fore-brain tissue of all groups of animals. Results: Treatment with CIN, NS, and CUR significantly lessened the frequency and severity of epileptic seizures in a dose-dependent manner. The cognitive dysfunctions and the oxidative stress indices (enzymatic and non-enzymatic) were ameliorated significantly and dose-dependently by these natural food products pre-treatments in the order NS