M. R. RAJAN* AND M. NAGARAJ
Abstract
The antimicrobial activity of selected spices such as clove, pepper, coriander and cuminum was assessed against two pathogens namely Escherichia coli and Staphylococcus aureus. Screening was performed by Kirby - Bauer disc diffusion and plate dilution technique. Among the four spices tested the highest degree of antmicrobial effect was exhibited by the extracts of the buds of clove Syzygiu aromacticum, and the seeds of pepper Piper nigram. The seeds of coriander Coriandrum sativam and Cuminum Cumin= cyminum had least effect on Staphylococcus aureus. Escherichia coli was susceptible to all the spices extracts.