The various kinds of spices are called "Nature's Paradise". They are aromatic and colorful, fire our imagination, make us sneeze, cure illnesses, expel demons, and make lost lovers return. They do wonders and cooking can't exist without them – the spices. In ancient days man discover the aromatic, disinfecting and heeling qualities of seeds, buds, flowers, grains, tree barks and roots. There are cuisines that have no existence without a variety of spices, headed by the Indian cuisine.
Others settle for salt & pepper, and there are some which rely on one dominant spice. Nowadays the borders of ethnic cuisines have been broken down and spices are mixed in the various dishes, almost regardless of their original ascription.
At R.D. Mayer Ltd. there are more than 100 kinds of different spices which are grounded on the spot.
The spices undergo a strict sorting process prior to their grinding. Following the grinding they undergo a thorough sifting in order to obtain the highest quality.

Among the kinds in the plant are: black pepper, white pepper, allspice, cumin, turmeric, paprika, coriander, cardamom, mashia  sumac, clove, caraway, cinnamon, fennel, poppy straight from the grinding machine, dried tomatoes, herbs: mint, coriander, parsley, sage, oregano, thyme and many other spices wonderful in taste and quality.
At R.D. Mayer Ltd. there is a large selection of spices, their own mixtures which are concoct by us, such as: various and natural mixture for rice, meat grill, chicken grill, fish grill, Yemenite Hawaj for soup, Yemenite Hawaj for coffee, garam masala, Baharad amba for pickles, savory, Italian spicing for Pizza and Pasta, mixtures for Yemenite spread of hot green peppers, Jerusalem mix and more.

How does one buy spices?
When buying various kinds of spices it is important to pay attention to three parameters which affect the spice freshness and quality: color, scent and shape.
Color:
It is important to examine the spice's color. The more faded the color is the spice looses more of its freshness and taste.
Scent:
The spice's aromatic scent is an important parameter in checking its quality. A scentless spice is most probably not fresh and will also be tasteless.
Shape:
In the case of whole black pepper, it is important to observe that the grains are whole. In the case of herbs, it is important to check that the leaves are whole and not torn, and that all the leaves are of the same size.
If one needs exaggerated quantities of the spice to note its taste, it is probably not qualitative enough. In using a qualitative spice a small quantity of the spice should suffice to sense its taste.

It is recommended to store all sorts of spices in a shady and cool cupboard as far as possible from the gas, the oven and other sources of heat and humidity. The recommended storage is in a closed jar, in a dark, cool and dry place.