Spices : Asafoetida (hing / Heeng), Basil (Pudina), Bay leaves (Tej Patta), Bishop's Weed (Ajwain), Cardamom, Cassia (Dal-Chini), Celery (Kala Jeera), Chilly (Lal Mirch), Coriander (Dhaniya), Cumin (Jeera), Curry Leaf (Curry Patta), Dill (Sowa/Suva), Fennel (Saunf), Fenugreek (Methi), Garlic (Lahson), Ginger (Adrak), Galanga (Kulinjan, Punnagchampa), Kokam, Mace (Javantri), Mustard (Peeli Sarson), Nutmeg (Jaifal), Pepper (Kali Mirch), Poppy (Khuskhus), Saffron (Kesar), Tamarind (Imli), Turmeric (Haldi) and Vanilla.