Spices can be used as novel supplements to enhance the utilization of low quality forages (LQF) and reduce nutrient wastage by the ruminant animals. However, it would be essential to characterize these spices alongside LQF and high quality forages (HQF) before testing their potential use as supplements in ruminant diets. Chemical analyses of five spices (Cinnamon, Clove, Coriander, Cumin and Turmeric), additionally with four LQF (rice straw, wheat straw, hay and sugarcane bagasse), three HQF (rye grass, silage and rape seed plant) and some traditional supplements such as legumes or their by-products (soybean meal and peas) were carried out to obtain comparable information on the nutrient contents of these feed ingredients. LQF were lower in crude protein (CP), ether extract (EE), soluble sugars, total phenolics, tannins and saponins and some important mineral contents (Ca, P, Mg, Co and Zn) but higher in fibre contents than HQF. Traditional supplements such as legumes or their by-products were low in total phenolics, tannins and saponins and high in CP contents that can cause a waste of valuable nitrogen (N) sources. For this purpose, spices being moderate to high nutrient containing materials, had potential as feed supplements. As these spices also contained low to high amounts of total phenolics, tannins and saponins and essential minerals, their use in ruminant diets may help modify rumen fermentation and so the utilization of LQF and HQF in ruminants.