Antimicrobial activity of spices like cloves Cardamom and Cinnamon
on Bacillus and Pseudomonas
Taneesha Chawla, Nida Itrat Abbasi, Aishwarya Tandon, Suneetha V
Spices have been used in our country cuisines since times immemorial. Their use was mainly due to health benefits as herbs and for the aroma they provided in the food. However, little did we know at that time that these spices also have antimicrobial activity. Today, they stand as giants in ayurvedic medicine with substances like turmeric, cloves and cardamom being used in every house-hold. This paper pertains to the antimicrobial activity of three such spices Cloves, Cinnamon and Cardamom on a gram positive and gram-negative bacteria, Bacillus and Pseudomonas respectively. It was found that clove is better with its antimicrobial activity with the zones of inhibition visible clearly on the Petri plates.
