Table 3.

Antibacterial activities of selected spices by the agar-well diffusion method.

Bacterium	Size of inhibition zones by extracts of 26 spices (mm)*
	1	2	3	4	5	6	7	8	9	10	11	12	13	14	15	16	17	18	19	20	21	22	23	24	25	26
E. faecalis	20	—	28	—	19	23	26	—	19	25	23	24	—	22	—	22	—	26	22	—	25	17	27	24	—	23
S. aureus	19	17	29	26	21	26	27	27	—	26	23	25	21	24	—	21	17	27	—	—	—	19	25	26	25	18
A. baumannii	—	17	23	24	22	—	26	26	—	26	23	22	—	—	19	19	15	26	—	—	19	—	24	—	—	18
C. freundii	—	18	26	24	22	27	23	—	17	25	21	19	21	19	—	—	—	23	19	21	—	17	—	24	24	—
E. aerogenes	17	22	21	16	—	—	17	21	20	19	—	21	12	13	19	18	28	17	22	23	—	25	29	21	23	23
E. coli	—	—	22	19	—	17	21	—	19	21	22	26	—	—	—	—	—	21	—	—	—	—	21	—	—	21
K. pneumoniae	—	17	20	22	—	17	26	21	17	22	17	22	12	17	18	17	22	26	12	15	28	22	21	21	21	20
P. mirabilis	17	21	17	22	15	17	17	16	13	—	—	19	16	12	21	—	23	17	17	18	19	18	—	18	—	—
P. aeruginosa	19	—	—	22	23	19	25	—	21	26	23	23	—	15	—	20	19	25	17	26	26	—	20	25	24	19

^*Numbers 1–26 are serial numbers of the spice plants given in Table 1. Values are measurements of zone of inhibition due to methanol extracts.

—, no activity.