This final paper outlines spices of the Mediterranean diet. Under spices, we mean all substances added to food, preferably at the end of the preparation, to improve the taste. They enrich each dish, give a distinctive aroma and flavor, and have a positive effect on the health of consumers. Through the work is showen the history of the Mediterranean diet, its main properties that provide it the status of "gold standard" of diet in the prevention of many diseases, especially cardiovascular, and the comparison between traditional and new pyramid of the Mediterranean diet. The traditional Mediterranean diet is characterized by frequent use of grains, fruits, vegetables, legumes and nuts, abundant use of olive oil, moderate consumption of dairy products, fish and red wine, while the consumption of red meat is limited. One of the major specific of Mediterranean diet is richness of antioxidants which are naturally present in Mediterranean spices, and that have preventive effect on human health (parsley, oregano, bay leaf, basil, dill thyme, thyme, mint, rosemary, etc.).