In developing countries, low quality forages (LQF), like cereal straws are the main basal feed for ruminants. But these forages are low in nutrient contents and so the ruminants cannot utilize these forages effectively which results in poor ruminant health and production. So it is needed to improve the quality of these forages. Conversely, rumen fermentation of these forages may result in considerable energy and protein losses as methane and ammonia N which cause pollution to the environment. So it is needed to find out additives that can also be used as supplements to reduce nutrient loss as methane and nitrogen. It would be desirable if these supplements or additives improve the efficiency of nutrient use in the rumen as well. Herbs and spices can be used as alternative sources. Researchers have been using plant extracts to manipulate rumen fermentation. But processing extracts from plant products will be costly and will require expensive instruments. Khan and Chaudhry (2008) have reported the potential in using spices to modify degradability and fermentation of different forages. However, it may be helpful to observe the degradability and fermentation profiles of these spices alone before their use as additives to improve forage degradability perhaps by stimulating the fibrolytic and or inhibiting the undesirable microbes. Therefore, this study compared the in vitro dry matter degradability (IVD) and rumen ammonia level (AL) and pH of different concentrations of selected spices at different times.