[en] The irradiation of foods is one of the common practices in several countries of the American and European continents. In spite of the widespread use of irradiation methods and technics of nutritious products, it doesn't exist a method of general use at the present time for the detection of previously submitted foods to irradiation with pasteurization ends or sterilization. In the present work the results are presented obtained in the detection of herbs and spices exposed to radiation in the range of 0.1 - 3 KGy, by means of the photostimulation with light of 470 nm. It was used for it a RIS0 model team TL/OSL-GIVE-15 conditioned with a β ray source, ⁹⁰Sr/⁹⁰Y and a source of light of 50 mW/cm2. samples of chili guajillo were studied, pepper, cumin, mint and camomile; achieving you to detect exhibitions of the order of 8.33x10^-4 KGy that which is indicative of the high sensitivity of the luminescence technique optically stimulated. The answer of the samples with regard to the radiation dose presents a range of lineality for low dose of the order of 0.5 KGy; and supralineal for further dose without to arrive to a saturation stage. (Author)