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Spices are common food adjuncts, which have been used as flavouring, seasoning and colouring agents throughout the world [1]. They are also used as traditional medicines and possess potent antioxidant properties [2]. Phenolic compounds in these plants are responsible for their antioxidant activity. The nature of many phyto-constituents such as phenolics and flavonoids present in spices may be altered due to the presence of moisture, which further affects the antioxidant activity of spices. Moisture content in a plant matrix is an important factor as it affects the shelf life of plant material due to microbial growth during storage. Most of the plant materials gain or lose moisture in the presence of various humidity conditions due to their hygroscopic nature. This leads to chemical and physical alterations in the material [3]. Moisture content of 9 % or lower prevents fungus growth and infestation. Fungal growth takes place at about 14 % or slightly higher moisture level [4]. Atmosphere relative humidity, temperature and sanitation should be regulated to maintain quality of plant materials [5]. Moisture and other vapor migration produce changes in texture, colour, flavor, ingredients, nutritional value and quality of food items. Cloves (Syzygium aromaticum L.) are aromatic buds of medium sized evergreen tree belonging to family Myrtaceae. Phytochemicals and Antioxidant Activity of Clove (Syzygium aromaticum L.) as Affected by Various Moisture Levels