| manuscript (tradition / date) |
phrase | Newari | English |
|---|---|---|---|
| A1_878 (A1 / 501 NS) |
1 | seta maraca | white pepper |
| A2b_2338 (A2 / n.d. NS) |
1 | maraca | black pepper |
| A2b_2553 (A2 / n.d. NS) |
1 | maraca pim*pali s'um*t*hi | From A2_2440: black pepper, long pepper and dry ginger |
| A3a_481 (A1 / 637 NS) |
1 | seta maraca | From A1_878: white pepper |
| A3a_1519 (A1 / 637 NS) |
1 | maraca | black pepper |
| A6_1058 (no trad. / 718 NS) |
1 | s'veta maraca | From A1_878: white pepper |
| A6_2333 (no trad. / 718 NS) |
1 | maraca | black pepper |
| A6_2535 (no trad. / 718 NS) |
1 | maraca pim*pari s'um*t*hi | From A2_2440: black pepper, long pepper and dry ginger |
| A7_2407 (A2 / 803 NS) |
1 | maraca | black pepper |
| A7_2428 (A2 / 803 NS) |
3 | ma-rjjita-, s'um*t*hi maraca ci, kem*sa choya vastu r*tu sosyam* | ma-rjita- is material cooked in pulse seeing (according to) the season, the dry ginger, balck pepper, and salt |