In the present study the anti aflatoxin activity of common spices were analysed. Chilli is the major spice contributing 40-42% by volume and 20-22% by value of total spices exported from India. In curry, chilli is used as a paste, powder, broken split or whole form. Aflatoxin belongs to a group of fungal toxins usually known as mycotoxins, and is prevalent in agricultural products and foodstuff. Aflatoxin is connected with both acute and chronic toxicity in animals and including acute liver injury, liver cirrhosis and cancers. Aflatoxins, produced by A. flavus, A. parasiticus, A. nomius, A. tamari, A. bombycis and A. pseudotamarii are both acutely and chronically toxic to both humans and animals. The Aflatoxin producing fungi Aspergillus flavus was isolated from the chillies and chilli powders. The isolates were identified and conformed by biochemical and selective agar plating methods. The effects of extracts of spices like pepper, garlic, onion and ginger on aflatoxin arrest were analyzed by Minimal Inhibitory Concentration (MIC) and Minimal Fungicidal Concentration (MFC) Methods. The pepper showed the maximum anti-aflatoxigenic activity of Aspergillus flavus.