SPICES AS ANTIMICROBIAL AGENTS: A REVIEW

Abstract

The sources of drug are classified as plant, animal, minerals sources. The products from plants are used in many ways by human in there day today life. The best and the most important use are as food, and as spices. It does not matter which ever the civilization, what ever be the race and color of humans the main food comes from the plant. The spices are the vegetative substances used for to flavor the food. They are also used as preservative and are useful for the humans in many other ways. A spice could be dried seed, fruit, root, bark, or vegetative substance used in nutritionally insignificant quantities as a food additive for flavor, color, or as a preservative that kills harmful bacteria or prevents their growth. It may be used to flavor a dish or to hide other flavors. In the kitchen, spices are distinguished from herbs, which are leafy, green plant parts used for flavoring or as garnish. The above article is an effort to bring out the importance of some daily used spices as antimicrobial agents.