Monosodium glutamate (MSG) is a flavor enhancer commonly added to Chinese food, canned vegetables, soups and processed meats. It is commonly used by food industries to enhance the flavor of their product. The optimal palatability concentration for MSG is between 0.2 – 0.8% (w/w) and its use tends to be self-limiting as over-use decreases its palatability. The largest palatable dose for humans is about 60 mg/kg body weight. However, there are some studies showing certain amount of MSG has possible toxic effects and may be associated with myocardial and hepatic diseases Therefore, MSG as a food ingredient has been the subject of health studies. We developed and validated method on High Performance Liquid Chromatography technique to extract and quantify MSG content in national spices for the first time in Pakistan. The developed method enables the  scientist  to detect the over dosage of MSG present in  spices to ensure food safety.