Different extracts from five spices and herbs (thyme, cumin, ginger, cinnamon and clove) were studied by using cold and hot extract methods. The present investigation was carried out to study the effect of extraction method on antioxidant activity, antimicrobial activity, chemical compositions and total phenolic compounds for each extract. The obtained data showed that, the main phenolic compounds in thyme and cumin were (e-vanillic, pyrogall, caffic, cinnamic and salicylic), ginger and cinnamon were (Pyrogall, caffeic, e-vanillic and cinnamic), and clove were (gallic, pyrogall, catechol, caffeic, e-vanillic and cinnamic). While, the main flavonoid compounds in thyme and cumin were (naringin, rutin, hisperiden, rosmarinic and hespertin), ginger and cinnamon was (rutin) and clove were (naringin , rutin, hisperiden, rosmarinic, apegenin). Hot extract led to increase the total phenolic compounds of thyme, cumin and cinnamon extracts from 302.0 to 340.6, from 270.3 to 299.0 and from 270.0 to 282.0 mg GAE/100ml, respectively. Also, antioxidant activity was increased for thyme, cumin and cinnamon extracts from 82.35 to 91.93%, from 16.47 to 48.91% and from 24.37 to 53.28%, respectively. Meanwhile, total phenolic content of clove and ginger extracts were decreased from 268.6 to 241.3 and from 376.0 to 348.0 mg GAE/100 ml, respectively. While, antioxidant activity was decreased from 15.97 to 12.10% and from 93.60 to 89.58% for clove and ginger extracts, respectively. On the other hand, the antimicrobial effect of thyme and cumin extracts was decreased by hot extract, while, the antimicrobial effect of clove and ginger extracts was increased. Meanwhile, there were no distinct changes between cold and hot extract of cinnamon in the antimicrobial effect.