This study included the assessment of microbial contamination of about 25 samples of spices and herbs in addition to the content of heavy metals for these samples. The highest number of bacteria was 25.40x10⁷ cfu/g in the pepper powder and the lowest number was (34.50x10 cfu/g) in cinnamon, followed by black pepper powder and turmeric powder were 63.66x10⁶ cfu/g and 68.87 x10⁶ cfu/g; respectively. Yeasts were found in caraway seeds and spices blends only, while fungi found in all plates of the samples. The fungi and yeasts count were ranged from 29.44x10⁴ cfu/g to 19.26x10⁶ cfu/g of caraway whole seeds and cumin whole seeds; respectively, while in the cayenne pepper powder was the highest count of fungi and yeasts was higher than 10x10⁶ cfu/g. The analysis of heavy metals for about 12 samples of spices and herbs showed that the aluminum level was very high in both spices and herbs, ranging from 137.1 to 900.8 ppm. Arsenic ranged from 0.1 ppm to 4.8 ppm, with the highest percentage in spices blends (4.8 ppm). The cadmium concentration ranged from 0.01 ppm in cayenne pepper to 0.10 ppm in cumin, the chromium ranged between 1.0 ppm in green cardamom to 11.6 ppm in coriander. Nickel was not present in all studied samples and its results were zero. Lead ranges from 2.3 ppm in cumin to 13.9 ppm in spice blends. Many of these values ​​are higher than the maximum allowable limits as recommended by FAO / WHO and can be considered unacceptable for many of the samples studied.