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The antioxidant activity and phenolic content of twenty different spices commonly used in Cameroon were analyzed with the view of updating our present knowledge on their nutritional and nutraceutical potentials. To achieve this aim, the ferric iron reducing activity (FIRA), hydroxyl radical scavenging activity (HRSA), free radical scavenging activity (FRSA), total phenols, flavonoids, proanthocyanidins, and tannins content were analyzed using current techniques. In all the cases significant variations (p<0.001) were observed in the levels of the parameters analyzed. The different parameters varied as follows: total phenols (1.05 – 38.80 g/100 g), flavonoids (0.00 g – 5.94 g/100 g), tannins (0.00 – 281.5 mg/100 g), FIRA (1.55 – 168.63 mg/100 g), FRSA (3.96 – 71.5 mg/g), HRSA (0.01 – 2.45 mg/100 g). Using Principal Component Analysis (PCA), 79 % of the variation in spices was found to be mainly associated with their FRSA, FIRA, total phenols, flavonoids, and proanthocyanidins content. Furthermore, using K-means classification, it was possible to classify the spices into four major groups, each of relatively similar composition as follows: Group 1 has high FRSA and FIRA levels, high phenols, and flavonoids contents: Dichrostachys glomerata, Fagara leprieuri; Group 2 has high HRSA levels