A new electroanalytical method for the simultaneous determination of flavouring substances has been developed when utilising anodic oxidation of eugenol, myristicin, and anethole in an acidic medium in combination with square-wave voltammetry and the glassy carbon electrode. Electroanalytical performance of the respective method was verified on analysis of model solutions, as well as real samples of Christmas spices. In overall, the method proposed has shown some potential for implementation into analysis of medicaments, where one can find the above-specified substances as active pharmaceutical ingredients or flavouring agents, and where only minimal matrix effect can be expected.