The Spice Detection research automates the identification, classification, grading, and quality assurance of spices like red chili, black pepper, cardamom, cloves, and turmeric using advanced image processing techniques. It leverages HSV color space to enhance color visibility, improving the accuracy of spice detection and classification. The system integrates image enhancement, feature extraction, and grading algorithms, with real-time anomaly detection to identify defects and abnormalities. This solution optimizes the grading process, enhances inventory management, and supports the global competitiveness of Indian spices, all while reducing costs through the use of open-source technologies for scalable implementation.