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Spices, namely,— (a) black and white pepper commonly known as golmarich in whole form; (b) black and white pepper commonly known as golmarich in broken, ground or powdered or any other form (other than whole form) or of any description whatsoever; cinnamon or cassia locally known as daruchini of any form or description whatsoever; (d) cloves locally known as labanga of any form or description whatsoever; (e) turmeric locally known as haridra or halud in whole form; (t) turmeric locally known as haridra or halud in broken, ground or powdered or any other form (other than whole form) or of any description whatsoever.