Spice oils and oleoresins are the major products obtained from spices. In spice oil and oleoresin industry, 80%–90% of the bulk spice is left over as residue which do not find any commercial use or application at present and create disposal problem. It is highly desirable to find a way to utilize Industrial waste for food application and in turn preventing pollution. Increasing interest in health foods and focus on the health benefits of dietary fibre invites the speculation that the spent residue form chilli, cumin, coriander, and pepper after their primary processing could provide a new source of inexpensive dietary fibre in selected food products, especially in bakery products. Spice spents are rich in dietary fibre, protein, vitamins, polyphenols, and vital minerals like calcium, iron, magnesium, zinc essential for many body metabolic functions. The dietary fibre content of the spice spents (44%–62%) are much higher than that of many fruits and vegetables. Efforts have been made to characterize and incorporate few spice spents, viz. cumin, chilli, celery, pepper, ginger, and turmeric as novel rich source of functional ingredients in bakery products (biscuit, bread) which are low in fibre and protein resulting in higher protein and dietary fibre-rich product. Apart from food applications, spice spents have also been effectively used in the composites for the improvement of tensile strength and thermal stability, as a weedicide and production of bioactive films. Utilization of spice spents in various functional food formulations would be highly beneficial for health and also for the environment in reducing pollution.