Spices are commonly stored for long periods and may become contaminated with fungi during processing, handling, and storage. The present study investigated the moisture content, pH, and fungal flora associated with market-collected red chilli (Capsicum annuum) and black pepper (Piper nigrum). The moisture content of red chilli was 4.55%, while black pepper showed a higher moisture content of 6.84%. The pH values were 6.15 for red chilli and 5.73 for black pepper. Fungi associated with the spice samples were isolated on Potato Dextrose Agar (PDA) medium and identified based on cultural and microscopic characteristics. Three fungal isolates were selected from each spice and coded as CA1–CA3 for red chilli and PN1–PN3 for black pepper. Aspergillus sp. was identified among the isolates from both spices, while Rhizopus sp. was also detected in black pepper. Among the recorded fungal isolates, Aspergillus sp. showed the highest frequency (83.33%), whereas Rhizopus sp. accounted for 16.66%. The results demonstrate that commercially available dried spices can carry fungal contaminants and that differences in moisture content and pH may influence their microbial quality during storage. The presence of predominantly Aspergillus species highlights the need for proper drying, storage, and handling practices to maintain the quality and safety of dried spices.