A partial microbial profile was determined for documented samples of imported and domestic spices. Bacteria of public health significance were absent. The incidence and numbers of amylolytic and proteolytic organisms, thermophilic sporeformers, yeasts and molds, and total microorganisms varied among the different spices as well as within each type of spice. When cells of Salmonella were inoculated in pre-enrichment cultures containing allspice, cassia, onion, and oregano, a definitive inhibition of growth was noted. To detect Salmonella in preparations of these spices, only small amounts of the condiment can be cultured.