The present study evaluated the ability of different extracts of cinnamon and black cumin seeds to inhibit the growth of the phytopathogen-ic fungus Rhizoctonia solani and its extracellular cell wall degrading en-zymes. Concentrations of 300 and 450 ppm of methylene chloride and hex-ane extracts of cinnamon completely inhibited the growth of R. solani after 72 hours of incubation at 25±1°C in vitro. Methylene chloride or hexane ex-tracts of black cumin seeds at 4000 ppm after 72 hours inhibited the growth of R. solani by 37 and 39% respectively. Moreover, black cumin seed hexane extract at 2000 ppm inhibited 55% and 38% of the activity of pectin lyase (PL) and polygalacturonase (PG) respectively. In addition, the methanolic extract of black cumin seeds at 2000 ppm exhibited a significant reduction of exo-protease activity (74.8%). GC-MS analysis results showed that linoleic acid is the main component of the fixed oil fraction of black cumin seed hex-ane extract while (E)-cinnamaldehyde is the main component in both hexane and methylene chloride extracts of cinnamon. HPLC-MS analysis of black cumin seeds methanolic extract showed that amentoflavone, was the main component. Docking was used to identify the major component interaction with pectin lyase A and exo-protease.