There are growing concerns for food safety due to the risks associated with heavy metal contamination of culinary herbs and spices in developing countries like Bangladesh. The objective of the present cross-sectional study is to determine the concentrations of the heavy metals Lead (Pb), Cadmium (Cd), Chromium (Cr), Copper (Cu), and Iron (Fe) in the branded and non-branded spices collected from the Noakhali district by Atomic absorption spectrophotometry method, as well as to assess the health hazard risk associated with heavy metals intake via consumption of spices. The findings revealed that the greatest concentrations of Pb (15.47 ± 1.93), Cd (1.65 ± 0.011), Cr (31.99 ± 3.97), Cu (18.84 ± 1.97), and Fe (9.29 ± 1.71) were found in Cardamom, Coriander leaf, Bay leaf, Dried chili, and Black pepper respectively. Around 37 % of Cr and 5 % of Fe Estimated Daily Intake (EDI) were greater than reference doses (RfD). All spices had Total Hazard Quotient (THQ) values for Pb, Cd, Cu, and Fe that were below acceptable, and 37 % of all spices had Total Target Hazard Quotient (TTHQ) values for Pb, Cd, Cu, and Fe that were over the standard range, suggesting adverse health impacts for consumers. Green chili, ginger, coriander leaf, and all kinds of chili powder and turmeric powder have been reported to have exceptionally high TTHQ levels of Cr. The estimated carcinogenic risk for chromium in non-branded coriander leaf was found to be higher than safe levels. This study provides valuable insights into the commonly consumed spices in Bangladesh and their potential health risks associated with heavy metal contamination. The findings of this study can be used by regulatory authorities to develop effective strategies and actions to mitigate these risks and safeguard public health.