Aims: The aim of this undertaken investigation was designed to determine the
comparative antimicrobial potential of ethanol extract of six commonly consumed spices such as
Garlic (Allium satilyvum), Ginger (Zingiber
officinale), Turmeric (Curcuma longa),
Cinnamon (Cinnamomum zeylanicum), Cumin (Cuminumcyminum) and Black cumin (Nigella sativa).Method:This study includes, the efficacy of individual and
synergistic effect of these extracts that was tested against bacteria by agar well-diffusion method
employing 100μL spices-extract solution per well and was conducted in (Centre of Excellence Laboratory) Department of Microbiology, Primeasia University
during November 2018 to April 2019.Minimum inhibitory concentration (MIC) was
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