In this work, five of the most popularly used spices were studied to determine of some toxic metals (cadmium, chromium and lead) in turmeric, red pepper, caraway, ginger, and cinnamon plants Microwave digestion was used in the preparation of the samples. This was analyzed using Atomic Absorption Spectrophotometer (AAS). The results were compared with the safety standards (WHO). The average concentration of heavy metals as Pb detected ranged from 3.469ppm-5.369ppm, Cd ranged from 0.052pm-0.554 ppm. While Cr was found to range between 0.04 ppm – 0.01 ppm, most of them were well within the permissible limits, except Pb in Turmeric was found to be 5.369 ppm and Cd in red pepper was found to be 0.554ppm, the calibration curves for the analyzed metals demonstrated strong linearity, with R² value more than 0.955 this, indicated that the reliability of the curves.