The rapid evolution of analytical techniques has revolutionized spice quality assessment, offering unprecedented opportunities for ensuring the safety, authenticity, and desirable characteristics of these valuable commodities. This review explores the innovative integration of advanced chromatographic, spectroscopic, sensory and molecular methods, combined with chemometrics and machine learning, to provide a comprehensive and standardized approach to spice analysis. The development of portable, rapid screening devices and the application of cutting-edge technologies, such as hyperspectral imaging, molecular and electronic sensory technologies, and their combined applications with other technologies are discussed in the review. Furthermore, the review emphasizes the importance of global collaboration and the shift toward non-targeted approaches to detect novel adulterants and contaminants. By adopting these innovative strategies, the modern food industry can effectively address the challenges of spice quality control, safeguarding consumer health and maintaining the integrity of these essential ingredients in the global culinary landscape.