You can use various combinations. It depends on the manufacturer.

One I have seen being made was

Somalata or Giloya (Tinospora, Guduchi), Brahmi (Hydrocotyle Aisatica), Shankhpu
shpi (Convolvulus pluricaulis Choisy), Nagkesar (Cobras saffron, Ironwood of Ass
am), Mulhati, Lal Chandan, Baheda, Sonth and Harad, Agar, Tagar, Jatamansi, Gugg
al (Indian Bedellium), Devdar (Himalayan Cedar) and Nagarmotha. Small quantities
of odorous, sweet and healthy nutrients like saffron, musk, badi illaychi, jayp
hal, javitri, camphor, jaggery, sugar, dried grapes (raisins), chhuhara, clarifi
ed butter (ghee), dry-fruits, dry coconut, and a mixture of barley, rice and ses
ame seeds (in the ratio of 1:2:3) are also used in yagya.
I have also found this combination.
Constituents: Adhatoda Vasica (vasa), Aegle Marmelos Correa (bael), Aquilaria Ag
allocha (agar), Asparagus Racemosus Willd (shatawar), Arilmyristica Fragrans (ja
vitri) , Balce Kubati (kamal Gatta ki Giri), Capparis Moonii (rudanti), Cress Cr
etica Linn. (rudravanti), Cedrus Deodara (deodara), Cinnamomum Tamala (tezpatra)
, Commiphora Mukul (guggle), Convolvus Pluricaulis (shankhpuspi), Crocus Sativa
(keshar) Desmodium Gangeticum (Shaliparni), Gmelina Arborea (Gambhari), Leptaden
ia Reticulata (jivanti), Mesua Ferrea Linn (nagkeshar), Myristica Fragrans HOUTT
(jaiphal), Nelumbium Speciosum (neelkamal), Oroxylum Indicum Vent. (shyonak), P
terocarpus santalinus Linn (red Chandan), Santalum album Linn (white Chandan), S
olanum Indicum Linn (Badi Kantkari), Solanum Xanthocarpum (Chhoti Kantkari), Ste
reospermum Suaveolens DC. (padhal), Swertia Chirata (Chirayta), Syzygium Aromati
cum (laong), Tephrosia Purpurea Lin (sharpunkha), Tinospora Cordifolia (giloy),
Uraria Picta Desv.
Source:
http://www.awgp.org/gamma/EngArtYagyopat...

Hawan Samagri is made of mainly four types of ingredients

1- Keetanu Nasak ( Anti Bacterial )
2- Sugandhit ( Full of Fragrance )
3- Swasthya Vardhak ( Medicinal action Property )
4- Paushtik ( Healthy Nature )
Below some of the ingredients used in making of our Sarvottam Super quality
Hawan Samagri are listed below. Total no. of ingredients are aroud 70 leaving ed
ible Sweets , Dry fruits & Rice,Barley, Kala Til, & Desi pure Ghee etc. these it
ems are to be added before performing Hawan. One thing note specially that alway
s use Desi Ghee made from Cow Milk for mixing in Hawan Samagri & also for Aahuti
s in hawan
Baheda, Anwala, Harr, Bawachi, Nagarmotha, Guggal, Talish Patra, Indra Jou, Nag
Keshar, Deodar, Lal Chandan Wood, Jata Masi { Balchhad }, Agar Wood, Tagar Wood,
Cloves, Nutmeg, Cardomom Green, Kapoor Kachari, Jara Kush, Sugandh Mantri, Suga
ndh Bala, Sugandh Kokila, Howber, Tomad Beej, Tej Bal Wood, Sandal Wood, Bach, B
ay Leaves, Dry Eucalyptus leaves, Daru Haldi, Dhawai Phool, Copra, Chharila, Gur
uch, Kamal Gatta etc. are main ingrdients of Hawan Samagri . In addition to abov
e material Sweet material { Sugar/ Gur/ Mishri }, Cow Ghee, dry fruits { Chhohar
a(Dry Dates), Kishmish, Chiroungi, Makhana, Gari Gola } , Rice, Jou( Barley), Ka
la Til are to be added before use. In order to make it more compatible & effecti
ve some quantity of Cloves, Nutmeg & Mace is also recommended. To avoide early d
ammage due to eatable & sweet material we do not mix any dry fruits & sweet mate
rial during production, all these material should be best mixed just before the
use or you can prepare the complete mixture for 1 or 2 week use. The Procedure o
f performing Yagya{ Hawan } is not very typical any one can easily mannage it wi
ll be more easy if take guidance of any book of Arya Samaj you will also found V
ed Mantras to be pronounced with Aahuties.