One of the key ingredients of cooked foods are spices, which are added to give the food taste. They are sometimes added or eaten for health reasons as they have numerous health benefits. But because natural spices are grown in the soil, addition of these spices could introduce heavy metals into the cooked food, causing health concerns for the eventual consumer. This book reports results of a study into the levels of heavy metals in some natural spices commonly added to food and the safety of the spices for consumption. This book will be useful to all as it gives information on amounts/quantities of spices that can be consumed in a day and types of spices that should be consumed in small or large quantities due to their health benefits.