Anchovy (Stolephorus sp.) is a fishery commodity with high nutritional value, particularly protein and calcium, which has potential to be utilized as a natural seasoning ingredient. This study aimed to evaluate the effect of adding different percentages of spices on the calcium, protein, and fat contents of anchovy seasoning powder. The study applied a Completely Randomized Design (CRD) with four treatments: O (0% spices), A (20% spices), B (40% spices), and C (60% spices), each with three replications. The results showed that treatment O had the highest calcium (1.61%) and protein (67.25%) contents, while treatment C produced the highest fat content (3.05%). Increasing spice proportions tended to decrease calcium and protein levels but increased fat content. Treatment A (20% spices) was identified as the best formulation because it maintained calcium and protein contents at relatively high levels with lower fat. Therefore, anchovy seasoning powder has the potential to be developed as a nutritious and healthy natural flavoring