Spices are generally divided into two main categories: aromatic and bitter.
For example, star anise, cinnamon, cloves, bay leaves, licorice, perilla, fennel, and thyme fall into the aromatic category.
Meanwhile, nutmeg, white cardamom, red cardamom, tsaoko, sand ginger, galangal, long pepper, and white peony root are in the bitter category.
In addition, there are numbing spices like Sichuan peppercorn; spicy ones like chili peppers, black pepper, mustard, and ginger; and the five-flavor berry, which encompasses all five tastes.
Before arriving, Ji Huan had already inspected the seeds. They were more or less what she had requested, including all the common varieties.
There were also some, like black pepper, that couldn't be planted even if she bought the seeds, as they were only suited for tropical or subtropical climates. Besides, black pepper isn't grown from seed but propagated through cuttings.
Spices like that would have to be bought from the market.
