Aspergillus flavus is one of the most common and worldwide pathogen which is infected pistachio nuts. The antifungal activity of three selected spices powder namely Cinnamomum tamal (Bay leaf), Cinnamomum rerum (Cinnamon) and Cuminum cyminum (Cumin) at 2 and 5 % concentration was tested for management of Aspergillus flavus in vitro. In the present investigation the highest inhibition of mycelial growh of Aspergillus flavus was achieved by Bay leaf (94.00%) followed by Cinnamon (72.00%) and Cumin (53.00%). Among all selected spices evaluated, Bay leaf caused the highest reduction of mycelial growth of Aspergillus flavus while Cumin caused the lowest inhibition of mycelial growth of the pathogen. Thus the present study revealed that selected spices have shown significant inhibition and proved to be cost effective and eco-friendly for the management of Aspergillus flavus.