In this study, total concentrations of eleven chemical elements (Ba, Ca, Cu, Fe, K, Na, Mn, Ni, Zn, P and Mg) in common spices of Kalar city- Iraq were determined using inductively coupled plasma-optical emission spectrometry. This study indicates that spices are a good source of a combination of Ca, K, Na, P and Mg. The spices, Curcuma longa, Nigella Sativa and Elettaria cardamomum were found to be very good sources of essential trace elements like Fe, Zn and Mn. The concentrations of the all elements were within the WHO and FAO permissible levels. Therefore, health risks associated with these elements indicate that people would experience no potential risks due to consumption of the spices. Preliminary screening of phytochemicals has found plenty of secondary metabolites which are present in dry plant samples. EDI values of all the metals were found to be below the maximum tolerable daily intake (MTDI).The present review aims to provide a comprehensive summary of the most relevant and recent findings on spices and their active compounds in terms of targets and mode of action; in particular, their potential use in food preservation and enhancement of shelf life as a natural bio ingredient.

Keywords: Spices, phytochemicals, food preservative, Minerals, Ash digestion, inductively coupled plasma – optical emission spectrometry, ICP-OES.