Vitamin and Mineral contents of five indigenous spices common in Nigeria were investigated. The spices include: â€˜bailoâ€™ (Uapaca guineense); â€˜atarkoâ€™ (Zanthoxyllus zanthoxyloides); â€˜amiloâ€™ (Parinari excelsa); â€˜uburoâ€™ (Afromomum danelli) and â€˜cloveâ€™ (Syzygium aromaticum). These samples are processed into fine flour, ashed at 5500c and later subjected to wet digestion using nitric sulphuric and perchloric acid. The mineral contents in mg/1 for iron, ranged from 0.99 (S.aromaticum) to 4.42 (U.guineense); zinc 1.24 (P.excelsa) to 3.81 (Uguineense); calcium 12.45 (Z.Zanthoxyloides) to 20.60 (A.danelli); magnesium 16.91 (P.excelsa) to 44.78 (A.danelli); potassium 48.97 (P.excelsa) to 153.66 (A.danelli); Sodium 64.77 (Z.Zanthoxyloides) to 155.70 (P.excelsa). The phosphorus contents for all the samples studied was insignificant. The data obtained for vitamin A showed that Z.Zanthoxyloides had the highest value (3.84 IU) and S.aromaticum the least (0.26 IU); while no value was detected for U.guineense and P.excelsa. Vitamin C contents also was highest for S.aromaticum (31.73/100g) and least for A.danelli (5.55mg/100g). These spices however can serve as mineral and vitamin supplements. The samples studied had good storage properties since they exhibited moisture content below 20%.