<p>Spices are a source of health-promoting bioactive substances and have a significant function in enhancing the flavor and aroma of food. However, they are susceptible to mycotoxin and microbial contamination, which affects food safety and causes financial losses. Conventional decontamination methods are frequently linked to a reduction in sensory quality and deterioration of bioactive compounds, prompting the development of non-thermal technologies. Cold plasma has been reported to reduce microbial and mycotoxin loads in various commodities. However, studies on spices are still limited and mainly focus on aflatoxins, leaving a significant knowledge gap that needs to be addressed to comprehensively evaluate the efficacy of cold plasma treatment for decontaminating spices. This article discusses the latest literature on the application of cold plasma to spices, focusing on its impact on microbial inactivation, aflatoxin decontamination, bioactive and volatile compounds, and physicochemical properties. The literature is organized by the purpose of cold plasma application and the quality parameters assessed, including food safety and quality. The mechanisms of microbial inactivation and aflatoxin decontamination are discussed based on literature reports, including from metabolomic and transcriptomic approaches. According to the available literature, cold plasma shows promise as an alternative technology for reducing microbial contamination and aflatoxin levels while maintaining the spice quality. However, efficacy depends on spice type and process conditions. Future research should focus on evaluating multiple commodities and mycotoxins, optimising processes, deepening mechanistic understanding, and assessing scalability to support industrial applications, providing guidance for policy makers and stakeholders in spice processing and technology development.</p>