Cardamom and mastiche oils were extracted from cardamom capsules and from mastiche gum using steam distillation, while hot green pepper extract (HGPE) was prepared in the form of a sterilized juice. They were tested as inhibitors against some pathogenic and spoilage microorganisms that may be present as contaminants in milk and other dairy products, namely Staphylococcus aureus, Micrococci spp., E. coli, B. cereus, B. subtilis and Ps. aeruginora. The fungicidal effect of each of these spices against the growth of A. flavus and A. parasiticus, the common contaminants of cheeses, was also studied. The microbial growth rate and the minimum inhibitory concentration (MIC) were the parameters used to assess the inhibitory effect of tested spices. The obtained results indicated that the inhibition of the growth of tested bacteria except B. cereus by cardamom and mastiche oils was in the following descending order; Staph. aureus> Micrococci spp. > Ps. aeruginosa > E. coli > B. subtilis, while B. cereus growth was stimulated by cardamom oil and inhibited by mastiche oil. HGPE inhibited only the growth of Staph. aureus and Micrococci spp. and stimulated that of all other tested bacteria. Cardamom and mastiche had antifungal effect against A. flavus and A. parasiticus, while HGPE showed stimulation effect on both. The MIC values of the tested spices pointed out that cardamom had a more powerful inhibitory effect on tested bacteria and moulds.