Atuna racemosa Raf., a forest tree used to season raw fish dish in the Philippines, is proven to have antibacterial properties. The study aimed to help elucidate the significance of using its kernel as a condiment and consequently, increase its value by assessing its antimicrobial and phytochemical properties. This denotes that the kernel of A. racemosa has the potential to be classified as a natural food preservative and functional food.