The inhibitory effect of nine spices against some toxigenic fungi and their ability for producing toxins in order to use as a biocontrol agents as food additieves were tested on five local isolates isolated from different Egyptian food sources and six isolates obtained from CBS (Central Bureau voor Schimmelcultures), Holland. Clove was found to be the most effective spice which completely inhibited the growth and mycotoxins production at concentration of 0.5, 1% (w/v) respectively and completely inhibited fungal count and mycotoxins production when used as food additive at concentration of 1% (w/v). Black pepper, cinnamon, spearmint, cumin, thyme and anise were inhibited the growth of most fungal isolates and completely inhibited mycotoxins production at concentration of 1%.