Due to its high protein and lipid content, peanut are greatly appreciated by consumers but is very susceptible to aflatoxic fungi contamination indicates that there is a potential hazard of aflatoxins contamination in Egyptian processed peanuts and that requires resistance to this fungus. The current  work aimed to study the occurrence of molds in peanut products as well as the antifungal properties of ten powder spices (Cloves, Black pepper ,   Cinnamon ,  Peppermint,   Thyme ,   Cardamom  , Cumin, Ginger, Onions and Fenugreek) at different concentration4,7,10 mg/ml in broth yeast extract sucrose media (YES) against aflatoxigenicAspergillusflavus fungi associated with peanut products. Samples(Row,Roasted,Roastedwith salted and with spices) were collected from five locations ( Cairo,Suez, Monofia of north  Delta and Fayoum and Luxor of south  Delta ) during one year from ( winter 2013 to autumn 2014).  Four fungal genera were isolated Aspergillus( 8.30-38.97 %) , Penicillium ( 2.98  - 18.98 %), Fusarium (2.96 – 8.98%) and Rhizopus (0.98 – 11.95%) .Aspergillus section flavi was the most common. One way ANOVA indicated that there is significant among the five Governorates in their infection percentage of peanut by Aspergillus spp., but no significance difference in their infection percentage of peanut by Penicillium spp., Rhizopus spp. and Fusarium spp.  Alsothe results revealed that A.flavus and A. parasiticus isolates produced aflatoxins.. It is noticed that clove powder is the most effective spice which completely inhibited  A. flavusgrowth and aflatoxins production  in broth media and in peanut seeds , while other spices only  inhibit aflatoxins  production at 10mg/ml but allow fungal growth at this concentrations ,but did not inhibit the fungal growth or aflatoxins production at4 and 7 mg/ml.It is noticed that the minimum inhibitory concentration ( MIC) of clove was at 3mg/ml. As well as the effect of spices ( clove ,cinnamon,thyme and peppermint) on A. flavus in raw peanut seeds showed that the fungal growth was noticed at all the concentrations (4,7 and 10 mg/g) but it was weak at 10mg/g of clove. Aflatoxinsproduction were inhibited at 10mg/g spices( clove ,cinnamon, thyme and peppermint as well as at 7mg/g clove and cinnamon inhibit aflatoxins production. On the other hand at 7mg/g of peppermint and thyme reduced the aflatoxinsproduction till 22.3 and 30μg/kg respectively. At 4ml/g of  spices concentration( clove, cinnamon, peppermint and thyme) aflatoxins production were reduced to 20, 30, 43.8 and 50 μg/kg  respectively in peanuts for 7 days.