Summary of Observations
Varying degrees of inhibition were evident.
Garlic and cinnamon significantly inhibited B. subtilis and E. coli growth.
Curry and red pepper had low-level effect against S. epidermidis and E. coli.
Jalapeno had slightly more inhibition on S. epidermidis and slightly less so on E. coli.
S. epidermidis and S. marcescens were resistant to inhibition by most spices.