Vegetable ingredients included culinary herbs, fruits, roots, leaves, seeds, flowers, wood, oils, gums and resins. Spices used for medicinal purposes included cassia bark, tamarind, nux vomica, senna, sandalwood, cloves and nutmeg. These came from the Near East and later ingredients from the New World included copaiva balsam, sarsaparilla, tobacco, cinchona bark (quinine) and ipecacuanha.
