Spices suitable for cooking and soup: onion, ginger, pepper, garlic, pepper, cinnamon, fennel, clove, frankincense, dried tangerine peel, bay leaf, tarragon, sage, dill, nine-story pagoda, Hu Wei, mint leaf, lemon leaf, celery seed and coriander leaf. Ferula Ferulae, Basil, Capparis spinosa, Cardamom, Celery, Glycyrrhiza uralensis Fisch. Celery, angelica dahurica, scallion, cinnamon, citronella leaf, dink, kola nut, onion, turmeric, cubeba, cumin, ground leaves, dill, inulin and fenugreek.