Provides a detailed overview of different food spices of plant origin, discussed their health benefits, and use of different analytical techniques in its quality control. Explain how qualitative diagnostic features of food spices are utilized as a quality control tools. Describes applicability of analytical techniques like HPLC, LC-MS, GC-MS, HPTLC, and capillary electrophoresis (CE) for quality control of food spices. Emphasize use of recent techniques such as proteomics, biosensors, etc. in the analysis/ quality control of food spices.