Spices are commonly stored in dried form and may become contaminated with fungi during processing, handling, transportation, and storage. The present study was conducted to isolate and identify fungi associated with selected market-available spices and to assess their moisture content and pH. Cinnamon (Cinnamomum verum), black cardamom (Elettaria cardamomum), and cumin (Cuminum cyminum) were collected from a local market in Jaipur, Rajasthan. Moisture content was determined by oven-drying, while pH was measured from aqueous spice suspensions. Fungi were isolated by the direct plating method on Potato Dextrose Agar and identified based on cultural and microscopic characteristics. Moisture content ranged from 5.15% to 9.11%, with the highest value recorded in cumin (9.11%), followed by cinnamon (6.36%) and black cardamom (5.15%). The pH ranged from 4.23 to 7.45, with black cardamom showing the highest pH (7.45) and cumin the lowest (4.23). A total of nine fungal isolates were obtained from the three spice samples. Aspergillus sp. was the predominant genus, accounting for 6 isolates (66.67%), and was detected in all three spices. Rhizopus sp. accounted for 2 isolates (22.22%) and was detected in cinnamon and cumin, while Penicillium sp. was detected only in black cardamom, representing 1 isolate (11.11%). The results demonstrate that commercially available dried spices can harbour diverse fungal flora. The predominance of Aspergillus sp. highlights the importance of proper drying, hygienic handling, and suitable storage conditions to maintain the microbiological quality of spices.