This study investigates the antioxidant and antimicrobial properties ofethanolic extracts and essential oils derived from eight commonly usedIndian spices and herbs, including ajwain, fennel, bay leaves, coriander, dill(leaves and seeds), kalonji, and scallions. Phytochemical extraction wasperformed using Soxhlet and Clevenger methods, and antioxidant activitywas assessed via DPPH radical scavenging assay. Antimicrobial efficacywas evaluated using disc diffusion, vapor phase, and microdilution methodsagainst selected bacterial and fungal strains. Results revealed that ethanolicextracts generally exhibited stronger antioxidant activities than theiressential oil counterparts, with ajwain and coriander showing the highestradical scavenging potential. Conversely, essential oils demonstrated broaderantimicrobial activity, particularly those from fennel and ajwain, whichinhibited both bacterial and fungal growth effectively. The vapor phaseassay showed heightened sensitivity in fungal strains to essential oils, whileMIC values indicated that ethanolic extracts were more efficient at lowerconcentrations. Ajwain emerged as the most potent spice in both antioxidantand antimicrobial assays, attributed to compounds such as thymol andcarvacrol. The findings highlight the potential of these spices and herbs asnatural preservatives and therapeutic agents, supporting their integration infood safety, cosmetic formulations, and alternative medicine.