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Most of spices are produced using traditional systems. In unsanitary conditions, spices can contain large numbers of pathogenic microbes such as bacteria, molds and yeasts. Some microorganisms are known as human pathogens, which need disinfection mechanisms that minimize their potential harms to active substances in spices. Use of contaminated spices in foods can significantly decrease the shelf life of food products and may include health hazards to consumers. In recent decades, various technologies such as fumigation (e.g., ethylene oxide, propylene oxide and methyl bromide), steam heating and gamma radiation have been used to eliminate pollutions. However, these technologies include disadvantages. Therefore, researchers eagerly investigate novel methods of disinfection that do not include the highlighted disadvantages. This study has reviewed conventional methods for the sterilization and decontamination of spices, focusing specifically on cold plasma as an alternative technique and its uses in microbial inactivation of spices. Cold plasma is a novel food processing technology which uses energetic reactive gases for the inactivation of contaminating microbes in spices. Decontamination spices with cold plasma is safe and much more effective than previous methods. Furthermore, effects of cold plasma on bioactive ingredients are negligible and almost final quality of the products after processes are constant.