Antimicrobial Activity of Commonly Used Indian Spices

Herbs and spices could be considered as authentic “functional foods”. They are used as medicines from traditional times. Spices are obtained from any part of a plant, from the seeds, leaves, barks, rhizomes, latex, stigmas, and floral buds. Recent researchers are focusing much on these culinary treasures to prove them as a functional food so that when consumed, can help in preventing diseases as well as to cure the existing ailments by providing phyto nutrient rich antioxidants. Phytochemicals in spices, which primarily serve in plant protection, are considered as boon of the 21st Century having less adverse effects when compared to modern drugs. This review article portrays some recent scientific findings about the antimicrobial activity of ginger, pepper, garlic, cloves, turmeric, nutmeg, cinnamon, chilli, tamarind and black mustard which are the commonly used spices that find a place in our day today life and have a distinct place in folk medicine in several of Asian countries.