Spices, the Guards Against the Evil Microbes: Antimicrobial Properties of Spices

Since time immemorable, spices have been known to combat the onslaught of various microbes like bacteria, fungi and viruses, responsible for various diseases. These microbes also led to food spoilage, which in turn reduced its shelf life. Spices can be used as food preservatives instead of chemical preservatives that are harmful to our health. Studies have proven that the spices commonly used in the kitchen like pepper, clove, ginger, coriander, garlic, cinnamon, etc., are highly potent anti-microbial agents. Moreover, they are also eminent anti-inflammatory and carminative agents. The essential oils in spices are also used for protection against various pathogens in plants. These properties are due to the various chemical compounds like eugenol, gingerol, flavonoids, terpenes, anthocyanins, phenylpropanoids and various organosulphur compounds among others present in spices. Hence, spices can be exploited for food preservation and in the pharmaceutical industries. They can also be used as biopesticides, insecticidal agents, antioxidants and natural colorants. This chapter highlights the effect of various spices on various micro-organisms, the various metabolites in spices that lend this ability, and also reviews the various works undertaken to understand the antimicrobial activity of spices.