Growth and toxigenesis of Aspergillus flavus isolates on selected spices.

None of the four Aspergillus flavus isolates studied was able to grow on wet cinnamon (5 g cinnamon + 3.3 mL distilled water) at 25 degrees C over 30 days. Fungal growth was weak on the curcumin, black pepper, and white pepper; good, but lower than on rice control, on the cumin and ginger; and similar to the control on sweet and hot paprika.