Levels of lead (Pb), cadmium (Cd), arsenic (As), and mercury (Hg) were evaluated in 359 samples of commonly consumed spices (cinnamon, parsley, basil, oregano, coriander seed, nutmeg, cumin, bay leaf, fenugreek, rosemary, thyme, fennel, sage, clove, marjoram, tarragon, caraway, dill seed, pepper, and turmeric) from the market in the Republic of Korea. The content of Pb, Cd, and As was assessed by acid wet digestion using a microwave oven and inductively coupled plasma mass spectrometry (ICP-MS). The content of Hg was analysed using a direct mercury analyzer (DMA). Pb, Cd, As, and Hg mean content in spices ranged from 0.039–0.972 mg kg⁻¹, 0.013–0.315 mg kg⁻¹, 0.121–0.861 mg kg⁻¹, and 0.001–0.025 mg kg⁻¹, respectively.

在359种常用食用香料（肉桂，香菜，罗勒，牛至，香菜籽，肉豆蔻，小茴香，月桂叶，胡芦巴，迷迭香，百里香，茴香，鼠尾草，丁香，马郁兰，龙蒿，香菜，莳萝种子，胡椒和姜黄）从大韩民国市场上购买。使用微波炉和感应耦合等离子体质谱法（ICP-MS）通过酸湿消解法评估Pb，Cd和As的含量。使用直接汞分析仪（DMA）分析Hg的含量。铅，镉，砷，和Hg在香料平均含量从0.039-0.972毫克公斤介于^-1，0.013-0.315毫克千克^-1，0.121-0.861毫克千克^-1，和0.001-0.025毫克千克^-1分别。