Khub Kalan consists of cleaned and dried seeds of Sisymbrium irio, an annual member of the mustard family commonly known as London rocket. The tiny mustard-like seeds are traditionally supplied through the Unani and regional herbal trade as a raw ingredient for established preparations.
Todri Surkh consists of cleaned, whole dried wallflower seeds traditionally supplied through the Unani herbal trade. The currently accepted botanical name is Erysimum...
Tal Makhana consists of cleaned, dried seeds of Hygrophila auriculata, a botanical also widely referenced under the older name Asteracantha longifolia. The small brown seeds are traditionally ground and incorporated in limited quantities into practitioner-guided herbal mixtures.
Samandar Jhag is the cleaned and dried internal shell, or cuttlebone, of a cuttlefish. The lightweight, chalky and brittle pieces are traditionally sold by pansars as a raw marine material for external preparations, polishing uses and other established household applications.
Aqar Karah, commonly known as Akarkara, consists of dried roots obtained from the Anacyclus pyrethrum plant. This strongly pungent botanical has a long history of use in Unani and regional traditional preparations. The roots are carefully cleaned and dried for use in professionally guided powdered blends and formulations.
Pakhra, traditionally known as Gokhru Khurd, consists of naturally dried, hard, spiny fruits collected from the Tribulus terrestris plant. This raw botanical is traditionally used in regional herbal preparations and is supplied whole for grinding or carefully strained decoctions.
Salab Punja consists of distinctive palmately lobed dried tubers of Dactylorhiza hatagirea, a Himalayan terrestrial orchid traditionally used in regional and Unani preparations. The cleaned and dried tubers are generally ground before being added in small quantities to traditional milk mixtures and other practitioner-guided formulations.
Salab Misri consists of carefully cleaned and dried salep orchid tubers traditionally used in South Asian, Middle Eastern, and Unani preparations. These firm, naturally starchy tubers may be ground into a fine powder for warm milk drinks, traditional desserts, and practitioner-guided herbal formulations.