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The Pamphlet Collection of Sir Robert Stout: Volume 23

Spices, &c

page 16

Spices, &c.

213.Black pepper, Piper nigrum, Penang.
214.White pepper, Piper nigrum, Singapore.
215.Black pepper, Piper nigrum, Travancore.
216.White pepper, Piper nigrum, Travancore.
217.White pepper, Piper nigrum, Singapore.
218.Long pepper, Chavica officinalis, Java.
219.Fennel-flower seed, Nigella sativa, Bombay.
220.Cardamoms, Elettaria cardamomum, Travancore.
221.Common turmeric, Curcuma longa, Madras.
222.Cinnamon, Cinnamomum Zeylanicum, Singapore,
223.Cassia lignea, Cinnamomum cassia.
224.Star anise, Illicium anisatum, Bombay.
225.Coriander, Coriandrum sativum, Bombay.
226.Aniseed, Pimpinella anisum, Calcutta.
227.Aniseed, Pimpinella anisum.
228.Ajowan, Ptychotis ajowan, Calcutta.
229.Ajowan, Ptychotis ajowan, Bengal.
230.Powdered mint (Podeena), Mentha sativa, Bombay.
231.Indian dill, Anethum sowa, Calcutta.
232.Cloves, Caryophyllus aromaticus, Penang.
233.Cassia buds, Cinnamomum Lourieri.
234.Nutmegs, Myristica moschata, Penang.
235.Mace, Myristica moschata, Penang.
236.Ginger (unscraped), Zingiber officinale, Bengal.
237.Turmeric, Curcuma longa, Madras.
238.Turmeric, Curcuma longa, Bengal.