(1) Chillies:
Red Pepper. Caisicum annuum, Capsicum frutescens.
(2) Black Pepper:
Piper nigrum (dried fruits).
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(3) Cinnamon:
Cinnamomum zeylanicum (inner bark, verno Dalchini).
(4) Cloves:
Syzygiilm aromaticum (= Eugenia caryophyllus, verno Laung, Unopened floral buds) Clove is obtained from them.
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(5) Ginger:
Zingiber officinale (rhizome).
(6) Cardamom:
Elettria cardamomum verno Choti Elaichi, Dried fruits.
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(7) Bengal Cardamom:
Amomum aromaticum, vern. Bari Elaichi.
(8) Turmeric:
Curcuma longa (vern. Haldi). Dried, boiled, cleaned and polished rhizome.
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(9) Asafoetida:
Ferula asafoetida (vern. Hing) Gum-resin from roots.
(10) Saffron:
Crocus sativus (Vern. Kesar, Jaffran) Dried styles and stigmas.
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(11) Nutmey:
Myristicafragrans (vern. Jaiphal) Seed and aril.
(12) Caraway:
(vern. Jeera) Carumcarvi.
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(13) Cassia:
(Tejpat) Cinnamomum tamula.
(14) Coriander:
(Dhania) Coriandrum sativum.
(15) Anise:
(Saonf) Pimpinella anisum.
(16) Fennel:
(Saunf) Foeniculum vulgare.