Attention to spices and flavorings among the younger generation is still low. The strategy that can be used to overcome this problem is a programmed and computerized arrangement of spices and flavorings using Convolutional Neural Network (CNN) calculations. In this exploration there are 300 images of spices and flavors which will be characterized into 3 classifications. Namely ginseng, ginger and galangal. Information in each classification is divided into two, namely preparation information and testing information with a proportion of 80%: 20%. The CNN model used in computerized grouping of spice and flavor images is a model with 2 convolutional layers, where the first convolutional layer has 10 channels and the second convolutional layer has 20 channels. Each channel has a 3x3 portion frame. The channel size in the pooling layer is 3x3 and the number of neurons in the secret layer is 10. The actuation capability in the convolutional layer and secret layer is tanh, and the actuation capability in the result layer is softmax. In this model, the accuracy of preparation information is 0.9875 and the loss value is 0.0769. The precision of the test data is 0.85 and the loss value is 0.4773. Meanwhile, testing new information with 3 images for each classification resulted in an accuracy of 88.89%.