This article focuses on the analysis of orgnohlorine pesticides (OCP) residues in commonly used spices like cumin (Cuminum cyminum), chili (Capsicurn frutescens ), city ginger. The use of OCPs in developing countries has been of serious concern because of their persistent nature. Results have shown that the level of HCH was more than the level of DDT in majority of the samples like cumin, chilli, dry ginger, carraway, aniseed black pepper, fenugreek, turmeric and corriander. The maximum value of total HCH was 0.203 ppm in turmeric and minimum 0.009 ppm in corriander.