PHYTOCHEMICAL AND ANTIMICROBIAL SCREENING OF SELECTED SPICES: AGAINST GRAM-POSITIVE AND GRAM-NEGATIVE BACTERIA.

Background: In order to enhance the flavour of food, spices are defined as fragrant or tasty plant components, whether they are of indigenous or foreign origin. Herbs and spices were used in the middle times for seasoning, food preservation, and medicinal purposes. Materials and methods: The goal of this study was to evaluate and compare four different commercially available spices that are widely used in the production of ready meals in terms of their phytochemical and antibacterial properties extracts were tested using the well diffusion method. Results: The extract from these species was found to contain a variety of phytochemicals, such as saponins, tannins, flavonoids, terpenoids, etc. after being put through phytochemical screening assays. The maximum antibacterial studies were obtained by garlic against all bacterial pathogens, then clove, Bay leaf and lastly black pepper while comparing with the standard drug (tetracycline). Conclusion: Since they are a key source of various phytochemicals hence shows potent antimicrobial compounds to fight infections causing through gram positive and negative bacterial pathogens.