The present study was carried out to determine the antimicrobial traits of spices for validating its potential as food preservatives and therapeutic alternatives along with their microbiological quality. In this regard, a total of 4 locally available spices including Saffron (Crocus sativus), Nutmeg (Myristica fragrans), Mace (Myristica fragrans) and Shahi Jeera (Bunium bulbocastanum) were collected from different areas of Dhaka, Bangladesh. The samples were found to harbor total viable bacteria and fungi up to 105 CFU/g and 104 CFU/g, respectively. Presence of specific bacterial species was also documented. Among them, Staphylococcus spp. and Pseudomonas spp. were prevalent as found in all samples. Presence of Bacillus spp. and Escherichia coli were also evident in Nutmeg and Shahi Jeera. Whereas, Klebsiella spp. was absent in all samples. Antibacterial properties of the samples were determined by the agar well diffusion method. The ethanolic and methanolic extracts of all the spice samples showed remarkable antibacterial activity against most of the tested bacterial isolates, although crude extract could merely affect the bacterial growth. The presence of antibacterial effects revealed that the spices could be used in food conservation and as natural antimicrobials.