Many different spices make up Ethiopian cuisine, the main ingredient that is a must and need to be mastered and understood is Mixed berbere that contains multiple spices like coriander, sacred basil, ginger, and other spices that each brings their own complex flavor and fragments to the mix and may also contain essential and toxic metals. Although spices are widely used in Ethiopia, there is still paucity of information about their mineral contents. Some essential metals and toxic metal such as Fe, Zn, Cr and Pb were determined in selected spices (demblal/coriander seeds, besobela/sacred basil and senafich/ mustard seed) collected from three local markets of western Amhara region, Ethiopia by Inductively Coupled Plasma Optical Emission Spectroscopy (ICP-OES). Hot plate digestion method was applied for the digestion of the samples. Spike recoveries are 85.7% and 97.4% for Fe and Zn metals. The calibration curve regression coefficient value (R2) for Fe, Zn, Cr and pb was 0.9989, 0.9997, 0.9995 and 0.9997 respectively. The concentration level of metals in selected spices were ranged from 20.2mg/kg to 1908.5mg/kg for Fe, 6.1mg/kg to 37.1mg/kg for Zn, 0.2mg/kg to 5.3mg/kg for Cr and ND (below detection limit) for Pb. The concentration of Fe, Zn and Cr in all the samples under the study were above WHO/FAO 2009 permissible limit of recommended (for Fe, Zn, Cr and Pb were 20mg/kg, 5.0mg/kg, 0.3mg/kg and 0.3mg/kg) that indicates the intake of such foods can cause the accumulation of these metals in various parts of the body. But the concentrations of Pb in all sample is below detection limit indicates these selected spice samples are free from toxicity of Pb metal. Key words: Spices, essential metals, toxic metals, ICP-OES.