Spices are found to have rich source of bio-active antimicrobial compounds. The antimicrobial activity of different spice extracts namely Piper nigrum (Pepper), Allium sativum (Garlic) and their synergistic effects were investigated in this study. Agar well diffusion method was used to test the antimicrobial activities of the spice extracts. The zone of inhibition was measured for ethanol extracts of pepper, garlic and pepper-garlic combination against five bacterial and two fungal strains. From our experiments we conclude that the combination of pepper-garlic extract showed best antimicrobial activity when compared with individual extracts of pepper and garlic.