Spices and herbs were widely used in cooking for flavoring, coloring, and aroma. They were also applied in medicine because of their antioxidant activities and nutritional benefits. However, they are exposed to a variety of contaminants such as mycotoxins, pesticides, and heavy metals. The aim of our study was to determine the level of Arsenic (As), Cadmium (Cd), Lead (Pb) and Mercury (Hg) in 96 composite samples of 13 commonly consumed spices that were available in the Lebanese market, and to assess their safety and compliance to international standards. Ninety- nine percent and 39.6% of the ...