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Taking the spices in cooked flavor craytish as the research object, the angle of repose, the slip angle, the swelling capacity and the dissolution effect of different particle size were studied after micro-grinding and screening. In addition, the color, sensory, volatile flavor components and adding amount of the boiled liquid of the spices were compared and analyzed. The results showed that with the decrease of particle size, the angle of repose and the slip angle of the material increased gradually, while the swelling capacity decreased gradually. Spices of 820~1500 μm could achieve the highest spice dissolution effect and the most intense aroma. Compared with the original size of spices, relative content of volatile flavor compounds in 820 μm spices was higher. The 820 μm spices was the most suitable for cooking the soup of cooked flavor craytish and its additive amount was 3~4 g/ L. [ABSTRACT FROM AUTHOR]