The invention discloses special spices for hotpot condiment. The special spices are prepared from the following components in parts by weight: 2 to 4 parts of rhizoma kaempferiae, 2 to 4 parts of costus radix, 6 to 8 parts of radix angelicae, 6 to 7 parts of ligusticum chuanxiong, 6 to 7 parts of fructus tsaoko, 3 to 4 parts of fructus galangae, 8 to 10 parts of cooked green beans, 12 to 15 parts of wild mushrooms, 3 to 4 parts of beautiful galangal fruit, 3 to 4 parts of clove flower, 3 to 4 parts of fructus amomi rotundus, 3 to 4 parts of lindera fragrans folium, 3 to 4 parts of murraya paniculata root and leaf, 3 to 4 parts of cumin, 4 to 5 parts of fructus foeniculi, 0.05 to 0.08 part of allicin, 6 to 8 parts of herba menthae, and 6 to 10 parts of agastache rugosus root. Moreover, the invention also provides a preparation process of the spices. According to the characteristics of raw materials, and by combining a constant-temperature frying and low-temperature vacuum reflux extraction process, the perfume output of the spices and the utilization rate of the spices are increased, and the prepared special spices for the hotpot condiment are fresh, delicious and tasty, are not greasy, are free from suffering from excessive internal heat and longer in storage time.