Spices

Spices can be outlined as aromatic or acid plant substances utilise to provide flavor, colour and aroma to food (Mohamed, 2014). These spices ar characterized by being rich in antioxidants and allow roughly medicinal properties (Jeswal and Kumar, 2015 Kong et al., 2014). Spices be widely employ throughout the world for numerous purposes, of which their used in food training and processing (Hashem and Alamri, 2010).Many of them are used as traditional medicines in more cases such as infections, wounds, sprains and nausea and some spices help to improve glucose of plasma by improving insulin sensitivity (Mohamed, 2014). Because of its medicinal properties, spices are used for pharmaceutical industries as mad materials (Toma and Abdullah, 2013).In addition, substantial oils of spices or spices themselves have protective action (Nielsen and Rios, 2000).Antimicrobial properties of some spices conquer the fungal growth as account for turmeric and sumac (Jeswal and Kumar, 2015 Toma and Abdullah, 2013), plot essential oils and oleoresins of some spices shown to be high efficaciously against microbial growth. Essential oil of leaf mustard is one of these oils, which includes the active component allyl group isothiocyanate (AITC). Other spices such as cinnamon, garlic and clove conside passing as potential inhibitors (Nielsen and Rios, 2000). while other spices such as red chili and dry ginger considered as liable substance for growth of umpteen fungi (Jeswal and Kumar, 2013).Although red chili is in the second rank as the largest used spice worldwide after foul pepper, contamination of red chili samples by AFs and OTA were repeatedly reported by legion(predicate) studies and Aspergillus flavus, A. niger and A. fumigates are the fungi contaminants that are repeatedly detected in the trash or powder samples of red chili. In ginger derivatives and samples, the mycotoxins that have been detected are AFs and OTA. Contamination of spices can be occu rred in the field, when the spices undergo drying process or during depot (Kabak and Dobson, 2017).