Spices (origin and active principle)

1. Aromatic fruits

1.1. Cardamom

1.1.1. Celery

1.1.1.1. Cumin

1.1.1.1.1. Coriander

2. Phenolic Spices (containing eugenol)

2.1. Clove

2.1.1. Pimento

3. Pungent Spices

3.1. Pepper

3.1.1. Ginger

3.1.1.1. Chillies

3.1.1.1.1. Mustard

4. Aromatic barks

4.1. Cinnamon

4.1.1. Cassia

5. Coloured Spices

5.1. Turmeric

5.1.1. Saffron

5.2. Paprika