The objective of this paper was to determine the filamentous fungi contamination of dried herbs and spices available in retail health food stores and hypermarkets in the Province of Łódź. The research material covered 13 types of products: garlic (Allium sativum), dill  (Anethum graveolens), parsley (Petroselinum crispum), basil (Ocimum basilicum), oregano (Origanum vulgare), tarragon (Artemisia  dracunculus), thyme (Thymus vulgaris), marjoram (Origanum majorana), nutmeg (Myristica fragans), curry (Helichrysum angustifolia),  turmeric (Curcuma longa), black pepper (Piper nigrum), and sweet paprika (Capsicum annuum). The microbiological analysis performed  included the determination of the count of filamentous fungi and their qualitative composition. The filamentous fungal contamination of  the tested herbs and spices varied and did not exceed 10⁴ cfu·g^-1. In the four products: basil, curry, turmeric and sweet paprika, the  samples, bought in the hypermarket, were characterized by a significantly higher mould contamination compared to the samples  purchased in the health food store. No differences were found between the levels of filamentous fungal contamination of the products  tested depending on the place of purchase. The average load of moulds in the herbs and spices bought in the health food stores and in the products from the hypermarket was at a similar level. Though, the level of mould contamination differed depending on the type of  spice. The filamentous fungi isolated from the dried herbs and spices were represented by 5 genera: Aspergillus (A. niger, A. flavus), Penicillium, Mucor, Alternaria and Cladosporium.