The heavy metal content in selected kind of spices

Spices have been used in the past as natural flavors, used to highlight or create flavor. Nowadays, spices are commonly found in different trade chains and different brands. Consumer information is a very important decision-making factor when purchasing, but there are not always, on the packaging, all the information on harmful substances. For this reason, it is important to clarify the content of the risk metals, as it can prevent health problems and difficulties, and consumers can choose a healthy food (spice). Regarding this fact, the aim of this study was to closely determine the amount of hazardous (heavy) metals in selected kinds of spices (basil, black pepper, marjoram, sweet red paprika) that can cause serious health issues, if the limited levels of these heavy metals described in the Codex Alimentarius of Slovak republic are overstepped. The analyzed spices were purchased from three local markets. The amount of lead (5.59 mg.kg-1) and cadmium (1.38 mg.kg-1) were exceeding the highest acceptable limits stated in the Codex Alimentarius SR (Cd 0,50 mg.kg-1, Pb 5 mg.kg-1) in all three samples of basil. The content of cuprum and zinc was under the highest acceptable limits stated in the Codex Alimentarius of the Slovak Republic. According to these findings, we would recommend more inspections focused on the level of heavy metals in spices.