Spices can be contaminated with various hazards , among which toxigenic fungi are probably the most important. Indeed, some fungal species produce toxic secondary metabolites namedmycotoxins as they develop on human food and animal feed . Among the hundreds of known mycotoxins, aflatoxins are the major ones for public health because they are the most potent of the known natural carcinogens, and the International Agency for Research on Cancer classified aflatoxin B1 (AFB1) in the group of molecules that are carcinogenic for both humans and animals (group 1). Chronic exposure to AFB1 is a major cause of hepatocarcinoma and this food contaminant has been associated with the highest number of DALYs (deaths and disability adjusted life years). Aflatoxins may contaminate many foods including cereals, dry fruits, and groundnuts. They are also frequent contaminants of spices. Indeed, spices are mainly produced in areas where both temperature and humidity favour fungal development and subsequent toxinogenesis. Methods of post-harvest processing (sun drying, handling, storage) can also allow secondary contamination and the development of moulds. Previous studies have demonstrated that spices can be contaminated by mycotoxins and thus represent a direct source of exposure for consumers, as recapitulated in a recent review. That is why spices are specifically concerned by regulations on aflatoxins. For instance, the E.U. regulation restricts contamination to 10 µg/kg for total aflatoxins and 5 µg/kg for AFB1. However, contamination of spices may exceed regulations and justify the withdrawal of contaminated products. As an illustration, in 2016, the European Rapid Alert System for Food and Feed recorded 79 notifications of mycotoxin contamination of spices and herbs, most of which corresponded to the presence of aflatoxin B1 at levels exceeding European limits. Aflatoxins are produced by different fungal species that belong to the genus Aspergillus and more specifically to the Flavi section. For years, three main aflatoxigenic species were commonly considered in the section Flavi: A. flavus, A. parasiticus and A. nomius. In the last decade, the use of molecular tools enabled the identification of new species belonging to the section Flavi, comprising 33 different species, of which 16 are aflatoxigenic. These species can be distinguished by subtle morphological specificities, molecular changes in some gene sequences, and, most importantly, through their ability to produce different mycotoxins. Indeed, some species, including A. flavus, A. pseudotamarii and A. togoensis, produce aflatoxins of B type, produce both B and G type aflatoxins. Some species may also produce other toxic secondary metabolites such as cyclopiazonic acid. So the aim of this study was to finely characterize the Aspergillus section Flavi that can contaminate spices marketed in Lebanon and to determine the toxigenic potential of the isolated strains. Spices are used extensively in Lebanon not only to flavour foods but also for their medicinal properties. To date, no data are available regarding the nature of the toxigenic fungal species that may contaminate these products at the marketing stage in this country. Eighty samples corresponding to 14 different types of spices were collected throughout Lebanon to characterize the Aspergillus section Flavi contaminating foodmarketed in Lebanon. Most fungal genera and species were identified as belonging to Aspergillus section Flavi. Aspergillus flavus was the most frequent species, representing almost 80% of the isolates. Although identified as A. flavus by molecular analysis, some strains displayed atypical morphological features. Seven strains of Aspergillus tamarii and one Aspergillus minisclerotigenes were also isolated. Analyses of toxigenic potential demonstrated that almost 80% of strains were able to produce mycotoxins,47% produced aflatoxins and 72% produced cyclopiazonic acid,alone or in combination with aflatoxin