Abstract: Spices are susceptible to a variety of chemical and biological pollution during the process of the planting, production and storage, which not only leads to the decline of its quality, but also causes potentially harm to humans' heath by ingestion. The food safety risks of spices mainly derive from four aspects:The pollution of mycotoxin and microorganism, the heavy metal pollution, the infection of plasticizer and the pesticide residues separately. The reduction of various risk factors has become the main issue of spice quality and safety research. The main types of pollutions, and their occurrence, status, toxicity and monitoring methods were summarized. And ultimately, risk prevention is expected to provide reference for research in this field.