2. Microscopical Examination Anise: the dried fruit of Pimpinella anisum. It contains not more than 9% of total ash, nor more than 1.5% of ash insoluble in HCl.

3. Powder: grey, greenish brown or yellowish brown, having strong aromatic agreeable characteristic taste and sweet strongly aromatic taste, showing fragments of: 1. non-glandular, unicellular warty hairs. 2. Branching vitta usually crossed by the cells of the endocarp. 3. Aleurone grains. 4. Microrosette crystals of calcium oxalate. 5. Few fibres and pitted parenchyma.

4. Cloves: the dried flower buds of Caryophyllum aromaticus. It contains not more than 5% of clove stems, not less than 15% volatile ether extract, not less than 12% of quercitannic acid, not more than 10% of crude fibre, not more than 7% of total ash, nor more than 0.5% of ash insoluble in HCl.

5. Powder: dark brown, with strong aromatic spicy agreeable odour and warm spicy agreeable taste followed by numbness sensation in the mouth 1. Epidermal cells of sepals, petals and hypanthium showing anomocytic stomata. 2. Oil glands. 3. Parenchyma with cluster crystals of calcium oxalate. 4. Aerenchyma. 5. Xylem vessels and fibres. 6. Fibrous layer of anther and elongated cells of the filament. 7. Pollen grains: triangular with truncate apices. 8. Absence of prisms of calcium oxalate and starch granules.

6. Ginger: the decorticated and dried rhizome of Zingiber officinalis. It contains not more than 8% of crude fibre, not less than 42% of starch, not more than 1% of lime, calcium oxalate, not less than 12% of cold water extract, not more than 7% of total ash, not more than 2% of ash insoluble in HCl, nor less than 2% of ash soluble in cold water.

7. Powder: powdered ginger is yellowish white having an agreeable aromatic odour and an agreeable aromatic pungent taste. Microscopically, it is characterized by the presence of: 1. thin walled parenchyma containing starch granules. 2. Starch granules: simple, flat, oval, oblong with terminal protruberance in which eccentric hilum is situated with transverse striations. 3. Thin walled septate fibres. 4. Non-lignified xylem vessels. 5. Yellowish brown oleo-resin masses, free or in cells. 6. Absence of scleried cells or calcium oxalate.

8. Black Mustard: the dried seeds of Brassica nigra. It yields 0.6% of volatile mustard oil calculated as allylisothiocyanate, contains not more than 5% of total ash nor more than 1.5% of ash insoluble in HCl. Thyme: the dried leaves and flowering tops of Thymus vulgaris. It contains not more than 14% of total ash, nor more than 4% of ash insoluble in HCl.