This study aims to identify the role and use of spices in the Arabic culture during the Islamic Middle Age. The study is divided into an introduction, preamble and four chapters; the preamble presents the role and use of spices in ancient times and the pre Islamic era. The first chapter, however, discusses the concepts of spices as mentioned in the herbal-medical Arabic dictionaries as well as their modern scientific definition. It also addresses the scientific and mythical description for the spices plants in the Arabic middle age. The second chapter examines the types of food in which spices were used, the types of spices used in different plates, the amount used in each, their specific use in food besides the materials in which spices were observed. The third chapter reviews the types of perfumes containing spices, each kind of these spices and the use of spices for beautifying. The forth chapter examines the medical benefits of some species plants and the use of spices for treatment whether as part of medicine or food." One of the study's outcomes is that spices are part of all the recipes in the cooking books. The study also shows that there is a similar use of spices for cooking in the Islamic areas. The percentage of using spices in the cooking books differentiates between 81%-60% and the most used spices are Black pepper , Coriander, Cinnamon, Saffron, Mint, Ginger, Cumin, lentisco, Ruta, Clove, Caraway. The study also clarifies the perfumes in which spices were used for a percentage that varies between 74.5% - 40%. However, the most commonly used spices for perfumes are Saffron and Clove. The study also shows the use of herbs and spices for promoting health and preventing diseases and for protecting the human body from food risks Not to mention the use of spices for the body hygiene.