Amomum subulatum, is commonly used spice. In the present study the ethanolic and aqueous extracts of leaves of Amomum subulatum is evaluated for antioxidant activity by the 1,1Diphenyl -2-picrylhydrazyle (DPPH) free radical scavenging activity, :-carotene bleaching assay and total phenolic contents methods. The ethanolic extract showed significant antioxidant activity. The IC50 of ethanolic extract, total phenolic content, and mean antioxidant activity are 8.25±2.0 μg/ml, 11.04±0.2, 41.2±1.5% respectively and that of ascorbic acid was 2.0±0.14 μg/ml whereas BHA was found to be 50.3±0.6. The study showed that the ethanolic extract consumption could exert beneficial effects due to its antioxidant activity.