The aim of this study was to assess the microbiological quality of some ground spices used commonly in the region of Igdir. Only 11 % of the red pepper and 5% of the cumin samples in the present work are of unacceptable hygienic quality when the total aerobic mesophilic bacterial counts exceed 106 CFU/g according to criterion recommended by Turkish Food Codex (TFC, 2000). Detection rate for Enterobacteriaceae in ground red pepper, black pepper, cumin and cinnamon was found as 37%, 53%, 79%, 42%, respectively. Coiiforms were detected in 26°6 % of red pepper, 53% of black pepper, 58% of cumin, and 26% of cinnamon samples. 47% of the red pepper and 47% of black pepper, 16% of the cumin, and 5% of the cinnamon revealed to be contained the presence of Enterococci. Two red pepper, two black pepper and three cumin samples had positive results for £ coli. None of the samples had the presence of enteric pathogens including E. coli 0157: H7 and Salmonella spp. Pseudomonas!Aeromonas and lactobacilii counts were found to be lower than the detectable rate {<102 kob/g). Similarly, none of the samples contained coagulase (+) S. aureus. Although aerobic spore forming bacteria were present in all samples, the counts were in the acceptable range based on the TFC. The percent of non compliance with TFC standars for anaerobic spore forming bacteria was 11%, 16% and 16% of the red pepper, black pepper and cummin samples, respectively. 26% of red pepper. 32% of black pepper, 16% of cumin, and 11% of cinnamon samples for yeast and fungal count was not in accordance with the TFC standards.