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In effect the five parfumes, or five spicies, a mixt of traditional chinese species, are derivated into several versions. Each has its different composition.

The five species in chinese way involves Licorice 甘草, Tangerine peel 陈皮, Star Aniseeds 八角茴香, Fennel 茴香, Pepper 胡椒, Coriander 香菜, and Cinnamon 桂皮.

But in France, the five parfumes mix Cloves 丁子香花蕾, Black Pepper 黑胡椒, Cinnamon 桂皮, Aniseed 茴芹籽, Fennel 茴香, and Coriander 香菜.

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