Spices are used all over the world for culinary purposes. Bangladeshis have strongest preferences for this. Warm and humid condition is favorable for their growth. For this reason spices are easily contaminated by pathogenic microorganisms. 15 packed and 27 unpacked spice sample of three kinds- red pepper, turmeric and coriander were collected from different markets and bazars in Bangladesh. Standard microbiological analysis was carried out for the detection and enumeration of microorganism using standard media. Mean standard plate count values for the 3 unpacked products ranged from 8.53 × 104 to 4.53 × 105 cfu/g and for 3 packed products ranged from 5.26 ×102 to 2.06 ×103 cfu/g. The mean Coliforms counts ranged from 3.65 × 101 to 7.20 × 101 MPN/g and mean yeast and mould count ranged from 3.37 × 103 to 1.90 × 105 cfu/g for unpacked samples. Mean Escherichia coli counts ranged from 0.76 to 1.28 × 101 MPN/g in unpacked spice samples. The mean count of Staphylococcus aureus in unpacked coriander sample was 3 cfu/g. Results are compared with International Microbiological Standard and found that some microbiological parameters of unpacked sample were above the recommended limits. Therefore, it is suggested to maintain good sanitary practice and hygienic quality during production stages of spices in our country.