This study examined radiation detection characteristics of spices (cumin, caper andturmeric), other small fruits (hut-gae berry and boxthorn), and pollen extract product. Each sampleswere irradiated at dose of 1, 5, and 10 kGy and analyzed by the thermoluminescence (TL) andelectron spin resonance (ESR) methods. To compare between non-irradiated and irradiated food,all samples were irradiated with 60Co gamma-ray source. In TL analysis, most of samples couldbe applied to detect irradiated foods because of showing TL ratio above 0.1. The glow curves examinedby TL method were estimated in the range of 150~250 C in irradiated samples. In ESR measurements,the intensity of ESR signal (single-line) increased as the increase of irradiation dose. Inparticular, the specific ESR signals of irradiation-induced radical were detected in hut-gae berryand pollen extract product. As a results, it is considered that TL and ESR methods can be used todetect both hut-gae berry and pollen extract product. But cumin, caper, turmeric and boxthornirradiated with gamma ray could be detected only by TL method. It is concluded that TL and ESRmethods are suitable for detection of irradiated samples and a combined method is recommendablefor enhancing the reliability of detection results.