Spices as clove, oregano, mint, thyme and cinnamon, have been employed for centuries as food preservatives and as medicinal plants mainly due to its antioxidant and antimicrobial activities. Nowadays, many reports confirm the antibacterial, antifungal, antiviral and anticarcinogenic properties of spice plants. Clove in particular has attracted the attention due to the potent antioxidant and antimicrobial activities standing out among the other spices