(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.