 Spices have been used throughout history for their medicinal properties and as a flavor enhancer in food. The food industry widely uses artificial preservatives to extend shelf life, but these additives have raised health concerns among consumers. Spices are being investigated as natural alternatives to synthetic preservatives due to their antimicrobial properties. Further research is needed to optimize the use of spices as food preservatives and develop cost-effective encapsulation technologies for antimicrobial agents. This article was authored by Abdul-Money M. E. Suleiman, Ahmad M. Abdullah, Nima Asad Al-Anazi and others.