The most important factor in the sustainable development of agriculture is the food security system. In the food industry, the use of food additives and auxiliary materials, such as spices, is permitted. However, these ingredients can be susceptible to contamination from various harmful agents, such as molds. There are several reasons for the occurrence of mold in spices, with improper storage during production and sale being the most common. Aflatoxins, ochratoxins, fumonisins, zearalenone and others are often found in spices. Regular consumption of mold-infected food causes significant damage to health. Laboratory tests of spices for mold are necessary to ensure food safety. 12 spices were studied: coriander, caraway (Carum carvi L.), cumin (Cuminum cyminum L.), cardamom, nutmeg, fenugreek, onion, garlic, black pepper, allspice, paprika and cloves. Tenfold and 100-fold dilutions were sown in pairs on Saburo medium. After 5 days of thermostating, the colonies were counted according to the formula. The presence of mold colonies was not detected in the samples of nutmeg, cloves, garlic, cardamom and paprika. In the samples of dried onions, allspice, and coriander, the number of colonies could not be calculated—their number exceeded the norm by at least thirty times. In black pepper, the norm was exceeded by 4.6 times. In cumin by 1.14 times. Caraway contains 1.23 times. Fenugreek contained an acceptable level of mold. Morphologically, the molds were identified as Mucor, Aspergillus niger, Aspergillus candida, Aspergillus flavus and Aspergillus terreus. Thus, 50% of the samples had an unacceptable level of mold infection. The conducted research shows how important it is to tighten measures to ensure veterinary and sanitary supervision of spices.