Reliable detection of presence of Salmonella spp. in food is of great importance considering consequences the intake of infected foods in the organism. Purpose of this research was to examine benefits of four selective and differential solid nutrient substrates for isolation of Salmonella spp. in spices. In this research for isolation of Salmonella spp., this solid nutrient substrates were used: XLD agar, CSI agar, RAM agar i BPLS agar. Research was spent on four types of spices: black pepper, parsley leaves, red paprika and turmeric. Research is diveded in two parts. In the first part of research was simulated laboratorial contamination of samples with sa Salmonellom typhimurium ATCC 14028 with two levels of concentration, lower (1-10 cfu/25 g of sample) and higher (10-100 cfu/25 g of sample). In second part of research was simulated laboratorial contamination of samples with S. typhimurium ATCC 14028 with two levels of concetration, like in first part of research with that there are added microorganisms Staphylococcus aureus ATCC 6538, Escherichia coli ATCC 8739 i Citrobacter freundii ATCC 8090 in concetration of 10-100 cfu/25 g of sample as a simulation of natural contamination of samples. From research results is visibly that S. typhimurium from samples of spices with lower and higher level of contamination are successfully isolated from all of tested spice samples on all solid nutrient substrates. Also, results of research show that S. typhimurium in spice samples with mixed microbial flora with lower and higher level of contamination are successfully isolated on all tested solid nutrient substrates. We can conclude that all four solid nutrient substrates are suitable for isolation of S. typhimurium from spice samples.