1. Anonymous. 2008. The Āyurvedic pharmacopoeia of India, pt 1. Vol. vi. New Delhi: Ministry of Health and Family Welfare, Government of India.
2. Bhat, S.D., B.K. Ashok, C. Harisha, et al. 2012. A comparative pharmacognostical evaluation of raw and traditionally Shodhits Vacha (Acorus calamus Linn.) rhizomes. Global Journal of Research on Medicinal Plants and Indigenous Medicine 1: 539–550.
3. Dwivedi, A.R., ed. 2011. Cakrapanidatta: Cakradatta, with Hindi commentary ‘Vaidyaprabha’ by Tripathi I (Reprint). Varanasi: Chaukhambha Sanskrit Bhavan.
4. Ferrucci, L.M., C.R. Daniel, K. Kapur, et al. 2011. Measurement of spices and seasonings in India: Opportunities for cancer epidemiology and prevention. Asian Pacific Journal of Cancer Prevention 11: 1621–1629.
5. Jain, A., N.K. Rakhi, and G. Bagler. 2015. Analysis of food pairing in regional cuisines of India. PLoS One 10 (10): e0139539. https://doi.org/10.1371/journal.pone.0139539.