The Spices Board Act, 1986

THE SCHEDULE

[See section 2 (n)]

1. Cardamom 1[27. Pepper long

2. Pepper 28. Star Anise

3.  Chilly 29. Sweet flag

4. Ginger 30. Greater Galanga

5. Turmeric 31. Hore-raddish

6. Coriander 32. Caper

7. Cumin 33. Clove

8. Fennel 34. Asafoetida

9. Fenugreek 35. Cambodge

   10. Celery 36. Hyssop

11. Aniseed 37. Juniper berry

12. Bishopsweed 38. Bay leaf

13. Caraway 39. Lovage

14. Dill 40. Marjoram

15. Cinnamon 41. Nutmeg

16. Cassia 42. Mace

17. Garlic 43. Basil

18. Curry leaf 44. Poppy Seed

19. Kokam 45. All-Spice

20. Mint 46. Rosemary

21. Mustard 47. Sage

22. Parsley 48. Savory

23. Pomegranate Seed 49. Thyme

24. Saffron 50. Oregano

25. Vanilla 51. Tarragon

26. Tejpat 52. Tamarind]

In any form including curry powders, spice oil, oleoresins and other mixtures where spice content is

pre-dominant.

1. S. No. 27 to 52 added Vide Notification S.O. No. 3130 dated 8-11-1990.