Spices are indispensable components of various cuisines since ancient times and are considered as rich source of bio-active compounds.The main objective of this study was to determine the antibacterial property of aqueous extracts of common spices used in Kacchila such as garlic, ginger and turmeric.After washing and cleaning separately, aqueous extracts were extracted from each spice with suitable method. Antibacterial activity of aqueous extracts of each spice was evaluated by using agar well diffusion assay and paper disc diffusion assay against test bacteria isolated from buff meat used...