Phytochemicals, or essential oils, are the main antimicrobial agents in spices. Most of these oils seem to derive their antimicrobial properties from a benzene functional group. The presence of sulfur may also be an important part in the antimicrobial mechanisms of some spices. Nevertheless, it seems that the antimicrobial effects of spices are determined by the integrity, mass, and target of the spice. The overall temperature is also believed to play a role in the spice’s effectiveness, as at different temperatures spices seem to show changes in antimicrobial activities 2 . These properties vary among different spices. This study explores the specific antimicrobial effects of garlic, cinnamon, and clove