Abstract: Background: Antibiotic resistance become global concern due to over use and getting drug resistance in bacteria drawn attention for best candidate from natural resources like spices which were using since, ancient days in culinary and also in traditional medicine like Ayurveda for development of new antimicrobial compounds. Methodology: Methanolic extracts of 20 routinely consumed spices in Indian culinary were evaluated for their total phenolics, flavonoids, terpenoids and alkaloids with antioxidant and antibacterial potential against two Gram-positive bacteria (Staphylococcus aureus and Bacillus subtilis) and two Gram-negative bacteria (Escherichia coli and Klebsiella pneumonia). Results: Results revealed that higher levels of total phenolics were noticed in clove (175±21 mg GAE g–1) followed by star anise, bay leaf and caper. Terpenoid rich caper (639±19 mg LE g–1) exhibited elevated levels of antioxidant potential (642±6 mg TE g–1) as compared to other spices. Turmeric exhibited highest amount of flavonoids (31.4±2.34 mg RE g–1) followed by clove and black pepper. Mustard showed higher alkaloid content (1.6±0.08 mg AE g–1) followed by chilli and black pepper. The Gram-positive and Gram-negative bacteria were exhibited an increased growth inhibition (antibacterial and bactericidal activities) at lower concentration of garlic (2.5 μg GAE disc–1), cinnamon (4.5 μg GAE disc–1) and tamarind extracts (6 μg GAE disc–1) as compared to the standard antibiotic and streptomycin (20 μg disc–1). Conclusion: The results concluded that the phenolics and terpenoid rich spices exhibited elevated antioxidant, antibacterial and bactericidal activities. Indian spices could also be used as potential antimicrobials that develop the promising leads to the pharmaceutical industry.