Petis is a component in Indonesian and Malay cuisine made from the byproduct of processing pindang which is heated until the liquid becomes thick like a more concentrated sauce. Petis is usually used as a food seasoning. Petis usually have a very strong aroma and taste so they usually need to be reseasoned before consumption. Currently on the market, petis products are developing to be ready to eat product with the addition of spices. The purpose of this study was to determine the quality changes of petis rempah (spices petis) on the chemical characteristics (aw, pH, proximate, total acid and TVBN), physical characteristics (viscosity and color), microbiological characteristics (TPC), and sensory of petis during storage in room temperature (weeks 0, 1, 2, 3 and 4). The basic design used in this study was a completely randomized design. Data were analyzed using ANOVA and if significantly different, further tested using HSD. The data from this study showed that the longer the storage time, the lower the quality of the spice paste. The spice paste was rejected by consumers in the third week of storage. Storage time for 3 weeks showed a decrease in quality based on the average value of the parameters tested. Aw has a stable value at 0.8-0.9. pH decreased from 7.25 to 6.73. The water content increased from 39.49% to 43.91%, the protein content decreased from 8.02% to 7.24%. Total acid increased from 0.51% to 0.98%. TVBN increased from 16.18 mg/100 g to 24.82 mg/100 g. Viscosity decreased from 166019.67 cp to 128847.00 cp. Colors experience a decrease in both L*, a *, and b * values. TPC increased from 2.93 CFU/g to 3.50 CFU/g, and sensory decreased from 8.60 to 6.89. Storage for 4 weeks showed a decrease in the quality of the spice paste.