Spices and proportions of individual spice used in meat products in Sokoto metropolis were identified for consumer awareness and preference. Data were obtained through a questionnaire given to meat product producers, spice merchants and processed meat consumers within Sokoto metropolis. Cluster sampling was used to select spice merchants in Sokoto central market, snowball and multistage sampling were used to select meat products producers and consumers, respectively. The spices identified were ginger, garlic, chilli, nutmeg, black pepper, cloves and alligator pepper. Proportion of the spices used in a spice mix was found to follow the order ginger (53.89%), chilli (19.98%), garlic (12.63%), nutmeg (5.88%), black pepper (4.58%), cloves (2.42) and alligator pepper (0.61%) respectively. Based on the result of the awareness of spices, the species were found to follow the awareness order of ginger (100%), chilli (100%) garlic (76.7%), nutmeg (67.5%), black pepper (66.9%), cloves (65%) and alligator pepper (50%) while in preference for spices, the species differed (P< 0.05) in all except for chilli and cloves (P> 0.05) which were preferred equally. However, ginger was most preferred and alligator pepper was least preferred. There was a positive relationship between awareness and preference.