Limited information is available in the literature on the effect of gamma radiation on total phenolic contents of dry hot peppers and other spices. The results of present study are in line with the findings of Abrar et al.  that no significant changes in total phenolic compounds were observed in red chilies irradiated up to 6 kGy during three months’ storage. In contrast, Variyar et al.  found increased phenolic acid concentrations in cloves and nutmeg after irradiation. They further revealed that increase in phenolic contents was associated with the degradation of tannins in these spices. Similarly, Harrison and Were  also reported increase in total phenolic contents in almond skin after irradiation at 4 kGy.