Spices are widely used by different cultures for some specific reasons. Packed with antioxidants, anti-inflammatory compounds, and immune-boosting properties, these flavourful ingredients offer a natural path to improved well-being. In this study spice blends were formulated from Calabash Nutmeg (Monodora myristica), Scent Leaf (Ocimum gratissimum), and Grain of Selim (Xylopia aethiopica) in varying proportions. Proximate, mineral content, vitamins composition, phytochemical properties, microbiological safety and sensory attributes were carried out on the control and the blends. The proximate content of the spice blends and the control varied from 4.00% to 12.30% moisture, 3.50% to 6.50% ash, 13.10% to 23.50% fat, 3.40% to 14.10% crude fibre, 12.78% to 17.78% sample (103) was significantly different (p˂0.05) from other samples with highest protein value and 40.53% to 54.65% carbohydrate. The mineral composition ranged from 62.41±0.25 to 91.31±0.00, 212.51±0.53 to 265.28±5.88, 101.73±0.71 to 118.85±0.40, 22.38±0.38 to 41.99±0.18 and 74.84±0.56 to 86.41±0.25 for calcium, potassium, phosphorus, sodium and magnesium accordingly. The vitamin content ranged from 0.23±0.02 to 0.70±0.03mg/100g, 0.88±0.02 to 2.24±0.04mg/100g, 0.49±0.32 to 1.70±0.04mg/100g, 29.63±0.57 to 44.89±0.62 mg/100g and 8.14±0.00 to 14.39±0.39 mg/100g for vitamin B1, B2, B3, C and A respectively. Phytochemical analysis showed the availability of bioactive substances like tannin, flavonoids, oxalate and phytate which ranged from 0.76 to 4.39 mg/100g, 3.38 to 5.83 mg/100g, 0.41 to 2.03 mg/100g and 2.67 to 4.29 mg/100g respectively. Total heterothrophic bacteria of the spice blends varied from 6.020 to 6.9771 log10cfu /g but was not significantly different from each other (p˃0.05). Microbial analysis showed no growth for all the indicator organisms in the spices. Sensory evaluation on a 9-point hedonic scale showed that the blends were well accepted in terms of colour 4.53 to 7.33, appearance 4.93 to 8.07, taste 5.13 to 8.13, aroma 4.53 to 8.53 and mouthfeel 4.73 to 7.20. Overall acceptability score showed that sample 105 (8.07) was rated better than the other samples. However, there was no significant difference (p˃0.05) in the control and sample 105. Therefore, blends of Monodora myristica, Ocimum gratissimum, and Xylopia aethiopica can be developed into nutritionally rich pepper soup spice blends with excellent consumer acceptability.