Abstract: In this study, concentrations of four essential trace metals, i.e., zinc, manganese, copper and iron have been estimated in thirty five different spices and plants having folk medicinal uses. A wet digestion procedure involving the use of aqua regia (HNO3: HCl 1:3) has been used to solubilize metals from the plant samples. Flame atomic absorption spectrometry has been used to quantify metal levels. Results indicate the presence of variable amounts of metals in these plant samples. Order of concentration of metals in different spices and medicinal plants has been found to be as: Fe>Mn>Zn>Cu. Plant samples of Black Caraway (Cuminum nigrium), Cassia (Cassia fistula),Coriander(Coriandrum sativum),Chicory(Cichorium intybus),Castor(Ricinus communis), Basil(Ocimum basilicum),Small Cardamom (Elettaria cardamomum),Bishop`s weed(Trachyspermum ammi),Musli(Aneilema Scapiflorum),Black cumin(Nigella sativa),Sensitive plant(Mimosa pudica),Water chestnut(Trapa bispinosa),Chaksu(Cassia absus)and Nuts-cooling(Wathania coagulans) contained comparatively higher amounts of zinc (i.e. > 50 μg g ha-1 ) whereas clove (Syzgium aromaticum), Large cardamom (Amomum subulatum), Black pepper (Pepper nigrium), Cinnamon (Cinnamomum zeylanicum), Basil (Ocimum basilicum), Small Cardamom (Elettarai cardamomum), Fennel (Foeniculum vulgare), Syrian rue (Peganum harmala), Ginger (Zingiber officinale), Bishop`s weed (Trachyspermum ammi), Musli (Aneilema scapiflorum), Black cumin (Nigella sativa), Sensitive plant (Mimosa pudica), Rhubarb (Rheum emodi), God Mar (Gymnema sylveseter), Water chestnut (Trapa bispinosa), Chaksu (Cassia absus) and Nuts-cooling (Wathania coagulans) showed manganese levels > 200 μg g ha-1 . Copper levels > 50 μg g ha-1 were found in Basil (Ocimum basilicum), Liquorice (Glycyrrhiza galbra), Fennel (Foeniculum vulgare), Syrian rue (Peganum harmala), Bishop`s weed (Trachyspermum ammi), Chilli (Capcicum freutenscens), Musli (Aneilema scapiflorum), Jujube fruit (Ziziphus vulgaris), Black cumin (Nigella sativa), Sensitive plant (Mimosa pudica), Colecynth (Citrullus colocynthis), God Mar (Gymnema sylveseter), Water chestnut (Trapa bispinosa), Chaksu (Cassia absus) and Nuts-cooling (Wathania coagulans). Iron levels in these plant samples were found to be comparatively higher than all other metals investigated but some of the plants including Mint (Mentha arvensis), Liquorice (Glycyrrhiza galbra), Syrian rue (Peganum harmala), Musli, (Aneilema scapiflorum), sensitive plant (Mimosa pudica), Rhubarb (Rheum emodi), God Mar (Gymnema sylveseter), Chaksu (Cassia absus) and Nuts-cooling (Wathania coagulans) showed very high Iron contents (i.e. > 4000 μg g ha-1 ). The present study provides baseline data on essential trace metal levels in spices and medicinal plants commonly used for the treatment of different ailments. This data also suggests that use of various spices and herbs in food recipes and medicinal preparations is a source of essential trace metal supplements in addition to their antimicrobial characteristics.