Seasoning powder is commonly made from different ingredients including salt, sugar, monosodium glutamate, spices and others. The objective of this study aimed to observe the potential changes in physicochemical and microbiological quality of formulated seasoning powder during storage at room temperature for 90 days with sealing and vacuum packed. Dried ingredients such as chili, galangal, garlic, green tamarind, mushroom, onion, river-leaf creeper, and shrimp were mixed with salt, sugar and monosodium glutamate prepared into 3 formulation G3C0.5, G3C1.5, and R3C0.5. Statistical comparisons were performed with one-way ANOVA and p values < 0.05 were regarded as significant difference. The nutritional value of the formulated seasoning on day 0 and day 90 were insignificantly difference (P>0.05) and was found 13.07% to 12.22%, 25.97% to 28.37%, 51.46% to 62.46%, 1.67% to 3.00%, and 4.75% to 9.87% of protein, ash content, carbohydrate, lipid, and fiber, respectively. The physicochemical and microbiological quality from day 0 to day 90 were significantly difference (P<0.05) that increases from 4.04% to 10.27% of moisture content, 3.55 to 3.82 of pH value, 0.36 to 0.50 of aw, 1.70 to 11.66 of different color (∆E), 2.1×103 to 32.8×103 CFU/g of TPC, and 1.3×102 to 11.8×102 CFU/g of TYMC, accordingly. However, the physicochemical and microbiological quality were  acceptable based on the dry product specification, and the formulated seasoning can keep longer than 90 days at room temperature in vacuum-packed and sealing packed.