Table 1.

40 culturally well-known Iranian odors produced by "Ghamsar Kashan Takgol., Co. Ltd."

In alphabetical order
Ajowan (zenian)	Jasmine (yas)
Birds foot (shanbalilah)	Juglans regia (barg gerdoo)
Black coffee (ghahvah)	Leek (tarah)
Black tea (chaee)	Lemon balm (badranjobah)
Chamomile (baboonah)	Matricaria (baboonah)
Cardamom (hel)	Medicago sativa (yonjah)
Chicory (kasni)	Olea europaea (barg zaytoon)
Cinnamon (darcheen)	Onion (piaz)
Clove (mikhak)	Orange flower (baharnarenge)
Coconut (nargeel)	Outsole (zirah)
Coriander (geshniz)	Pulegium vulgare (pooneh)
Dill (sheveed)	Rosa canina (nastaran)
Eucalyptus (okaliptoos)	Rose leaves (golab)
Foeniculum (razianah)	Salix capraea (bidmeshk)
Fumaria (shahtarah)	Satureia hortensis (marzah)
Garlic (seer)	Spearmint (naena)
Borago officinalis (golgavzaban)	Valeriane officinalis (sonbolteep)
Ginger (zangafil)	Vanilla (barg vanil)
Glycyrrhiza glabra (shirinbayan)	Vinegar (serkeh)
Hysope (barg zoofa)	Zizyphora tenuior (kakooti)

Parentheses are the Persian version of the odors used in the smell identification tests.