Spices

Spices can be defined as aromatic or acrid plant substances apply to provide flavor, color and aroma to food (Mohamed, 2014). These spices ar characterized by being rich in antioxidants and have roughly medicinal properties (Jeswal and Kumar, 2015 Kong et al., 2014). Spices be widely used throughout the world for many an(prenominal) purposes, of which their used in food preparation and processing (Hashem and Alamri, 2010).Many of them are used as traditional medicines in many cases such as infections, wounds, sprains and nausea and nearly spices help to improve glucose of plasma by amend insulin sensitivity (Mohamed, 2014). Because of its medicinal properties, spices are used for pharmaceutical industries as unsanded materials (Toma and Abdullah, 2013).In addition, essential oils of spices or spices themselves have preservative action (Nielsen and Rios, 2000).Anti microbial properties of some spices inhibit the fungal growth as reported for turmeric and sumach (Jeswal and Kumar, 2015 Toma and Abdullah, 2013), while essential oils and oleoresins of some spices shown to be high effectively against microbial growth. Essential oil of mustard is one of these oils, which includes the active component allyl radical isothiocyanate (AITC). Other spices such as cinnamon, garlic and clove considered as authorization inhibitors (Nielsen and Rios, 2000). while other spices such as red chile and dry ginger considered as liable substance for growth of many fungus kingdom (Jeswal and Kumar, 2013).Although red chili is in the second rank as the largest used spice worldwide after black pepper, contamination of red chili samples by AFs and OTA were repeatedly reported by many studies and Aspergillus flavus, A. niger and A. fumigates are the fungi contaminants that are repeatedly detected in the flake 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 occurred in th e field, when the spices undergo drying process or during storage (Kabak and Dobson, 2017).