IT ranges from foodborne pathogens like salmonella, heavy metals, to microtoxins, which are considered carcinogens.
The research studied spices bought in bulk-like at a farmers market, not the pre-packaged spices bought at stores.
There are four spices that most often contain these pathogens.
"Our research has really shown that there are four that are typically associated with Salmonella contamination based on this demographic, black pepper, thyme, oregano and turmeric," K-State food safety specialist Pat Williams said.
All of the cinnamon and ginger samples were contaminant-free.
Williams says food is safe if it has been seasoned before cooking it. However, the spices you put on cold foods like deviled eggs and cole slaw could make you sick.