Abstract: Spices are natural plant products with unique aromatic and spicy flavors, which could improve flavor and color, and stimulate appetite. During the harvesting and production processes of spices, they are easily contaminated by environmental microorganisms. Moreover, the flavor of spices is susceptible to heat. Therefore, the non-thermal sterilization technology has become an important way. Previous studies have shown that the novel non-thermal sterilization technology can effectively kill microorganisms while maintaining the quality of spices to the maximum extent, providing a new technological direction for food safety and quality assurance in the spice industry. In this paper, the progress of novel non-thermal sterilization technologies for the sterilization of spices is reviewed. Additionally, the principle, sterilization effect, influencing factors and the influence on the quality of spices are examined to provide a scientific basis and reference for the application in the production and processing of spices.