In this study, the antimicrobial potential of solvent extract combination (water-acetone, water-ethanol, ethanolacetone) of four Indian food spices; Mango ginger (Curcuma amada), Black cumin (Nigella sativa), Clove (Caryophyllus aromaticus) and Cinnamon (Cinnamomum verum, synonym C. zeylanicum) were investigated against two microorganisms namely, Bacillus subtilis and Staphylococcus aureus. Each combination of solvent extract was taken in the ration of 1:1, 1:2 and 2:1 separately. Disc diffusion method was used to evaluate antimicrobial activity. The results indicated that the spices have different degrees of bacterial growth inhibition, depending on the strains and combination of solvent extract used
