The effect of some natural spices as allspice, sage, mace, nutmeg, black pepper, white pepper, paprika, cumin, red pepper and garlic powder on the growth of two Listeria monocytogenes strains V, and Scot A in liquid medium has been investigated. At all spice concentrations, strain Scott A was sensitive to all the spices tested except white pepper. The growth of strain V, was inhibited by allspice, mace, nutmeg, paprika and sage at level 5%. Sage was the most efective one where the two Listeria strains were sensitive to all the concentrations used. Strain V, was more resistant than Scott A to the inhibitory effects of spices used in meat food products.