Table 2.

List of Spices of Potential Use as Antimicrobial Agents.

Spices	Active Ingredients	Sensitive Organisms
Black pepper (seeds)	Piper amides (piperine)	Staphylococcus aureus, Escherichia coli, Salmonella sp, Bacillus subtilis, and Fusarium oxysporum
Cinnamon (bark)	Cinnamaldehyde, cinnamic acid	Staphylococcus aureus, Enterococcus faecalis, Bacillus cereus, Escherichia coli, Klebsiella pneumoniae, and Rhizomucor sp
Cloves (buds)	Eugenol	Listeria monocytogens, Aeromonas hydrophila, Escherichia coli O157: H7, Candida albicans, Staphylococcus aureus, and other oral pathogens
Nutmeg (seeds)	Argenteane (lignans)	Bacillus subtilis, Staphylococcus aureus, and Shigella dysentriae
Star-anise (fruit)	Anethole	Aeromonas hydrophila, Aeromonas salmonicida, Edwardsiella tarda, Enterobacter (fish pathogen), Aspergillus, Rhodotorula and Geotrichum