10.22376/ijpbs.2019.10.1.p1-12 Volume 6 Issue 4 2015 (October - December) India has been recognised as home of spices since long gap of times. Spices and herbs are used generally to impart flavour. Present study has been carried out with a view to analyses the ability of some spices as antibacterial agents. Antimicrobial activity of extracts of clove, cinnamon and pepper has been evaluated against lessThan i greaterThan Escherichia coli lessThan /i greaterThan , lessThan i greaterThan Staphylococcus aureus , Pseudomonas aeruginosa lessThan /i greaterThan and lessThan i greaterThan Klebsiella pneumoniae. lessThan /i greaterThan In agar well diffusion method, clove extracts showed excellent antimicrobial activity against all test organisms.The cinnamon extracts, however, showed only moderate antimicrobial activity whereas the pepper showed the least activity against the test organisms. JYOTHIPRABHA .V AND DR. P.VENKATACHALAM Antimicrobial activity, Spices, Multi-drug resistant organisms, Eugenol, Dimethyl sulphoxide, Antibiotics. 426-431