Penicillium citrinum and Penicillium expansum are primarily associated with the spoilage of wide variety of fruits and derived food products. Increasing demand of consumers for preservative (synthetic) free food has led the researchers to explore natural substances for controlling spoilage and pathogenic microbes. Past researches have demonstrated the antimicrobial activities of spices. Present study was undertaken to assess the growth inhibitory activities of aqueous extracts (AEs), essential oils (EOs) and powdered (PD) forms of 10 spices towards P. citrinum (MTCC2553) and P. expansum (MTCC2006). PD spices were evaluated for their growth inhibitory potential using spice agar method. Impregnated paper disc method was followed for the antifungal screening of AEs and EOs, while broth dilution method was opted for the determination of their minimum inhibitory concentrations. Results revealed that AEs of all the spices were found ineffective, whereas PD forms of three spices, namely, Cinnamomum cassia (Blume), Cuminum cyminum and Syzygium aromaticum, significantly arrested the growth of both the fungal strains. Nevertheless, EOs of Allium sativum, Brassica juncea, C. cassia (Blume), C. cyminum, Mentha piperita, Ocimum sanctum and S. aromaticum, exhibited remarkable antifungal activities against both the fungi. P. citrinum was more susceptible as compared to P. expansum, towards tested substances. According to our results, PD spices, being cheap and safe, may be persued as ‘green antimicrobials’ along with spice EOs, for in vivo studies to extend the shelf life of fruits and their processed products. Therefore, this study would prove a great help to the agricultural sector and food processing industry.