Tamarindus indica is a well known fruit used widely in India, as it forms a seasoning in many foods. However, its preservative nature is very short lived as both malate and tartarate can be easily metabolized by many microorganisms. In this study an attempt has been made to investigate the inhibitory effect of the seed coat extract prepared in methanol, ethanol and acetone which showed the presence of other substances like furfural and its derivatives, levuglucosan, tetrazene, cyclohexasiloxane, dioxalene, etc. The microorganisms used were Staphylococcus aureus, Salmonella typhimurium and Pseudomonas aeruginosa.