Edible flavor is one of the essential materials in cooking process and daily life, so the identification and testing of edible flavor become particularly important in food safety. In this paper, the optical property and spectroscopy of edible flavor were studied based on the terahertz timedomain spectroscopy (THzTDS). By applying a numerical fast Fourier transform (FFT), the optical constants of black pepper, white pepper, Chinese prickly ash, aniseed, ginger, liquorice, bay leaf, five spices and thirteen spices were calculated. Different kinds of flavors have their unique characteristic absorption features. The absorption spectra of each kind sample increase in monotonic form and are not equal in the slope of curve in the range of 0.2~1.25 THz. However, in the range of 1.25~2.0 THz, edible flavoring shows different absorption features. The refractive indices of samples vary in the range of 1.3~1.8. The refractive indices of samples appear anomalous dispersion suggested that the resonance process is related with optical absorption, which also exhibit absorption peaks similar to those in the curve of absorption coefficient. THzTDS technology can be used for qualitative analysis of different kinds of flavoring according to their characteristic spectral features. The results indicated that THzTDS can be used to establish the fingerprint database of edible flavoring.