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Rosemary is a powerful, aromatic herb whose needles develop an intensified aroma when dried. The flavor is tart, resinous, and piney, with notes of camphor and a subtle pepperiness. Unlike fresh rosemary, which has a softer texture and fresher aroma, the dried form is robust and can withstand long cooking times. Dried rosemary is an essential spice in Mediterranean cuisine and a perfect partner for hearty dishes. It goes well with roasted or braised lamb, pork, and beef, as well as with potato dishes, pot roasts, and soups. To best release the aroma, rub the dried needles between your fingers before use. It can be cooked from the beginning to add a deep, spicy base note to dishes.

Ingredients: Greek mountain tea, chamomile, lemon balm, calendula

Preparation: Pour 1 teaspoon with 1/4 liter of boiling water and let it steep for 5-10 minutes.

Gentianae radix

To stimulate the appetite. To make a cup of tea, pour 1/2 teaspoonful of boiling water over it and strain after 10 minutes. Drink a cup of tea, cold or moderately warm, 1/2 hour before meals every day. Occasionally, headaches can be triggered in people who are sensitive to bitter substances after using gentian preparations. Warning: Gentian root tea must not be used for stomach and intestinal ulcers. Close tightly again after removal. Keep out of the reach of children.

Fenugreek seeds come from the plant of the same name, which belongs to the legume family. They are a versatile spice that plays an important role, especially in Indian, North African, and Middle Eastern cuisine. Their flavor is very distinctive and complex: raw, the hard, yellowish seeds are often slightly bitter, with an earthy undertone reminiscent of celery or fenugreek. However, if the seeds are briefly roasted before use, they develop a nutty, spicy, and slightly sweet aroma, reminiscent of maple syrup. This process softens the bitterness and makes them truly palatable. In cooking, fenugreek seeds are usually used ground or whole in curry spice blends (such as garam masala), stews, lentil dishes (dal), soups, and bread. They add a unique flavor and depth to dishes. They are also a key ingredient in the Turkish spice paste chemen and Georgian walnut paste. The seeds are also known for their digestive properties and are traditionally used in natural medicine.

Folium Cynarae

To promote digestion. To make a cup of tea, pour 1 teaspoonful of boiling water over it and strain after 10 minutes. Drink a cup of freshly made tea 2 to 3 times a day. Close tightly again after removal. Keep out of the reach of children.

Herba Verbenae

In catarrh of the upper respiratory tract. To make a cup of tea, pour 1 teaspoonful of boiling water over it and strain after 10 minutes. Close tightly again after removal. Keep out of the reach of children.

A tea blend that helps you let go and relax. It tastes and smells like relaxation!

Ingredients:

Passionflower, coriander, lemon balm, orange blossom, hops, lavender, linden blossom

Preparation:

Pour 1-2 teaspoons of herbs with ¼ liter of boiling water and let it steep for 5-10 minutes.

Folium Vitis-ideae

For mild diarrhea. To make a cup of tea, boil 1 teaspoon full of water for 15 minutes and then strain. Drink a cup of freshly made tea between meals several times a day. If the diarrhea lasts longer than 3 days, see a doctor. Close tightly again after removal. Keep out of the reach of children.

Whole bay leaves, or bay leaves, are a spice obtained from the dried leaves of the bay tree. Unlike many other herbs, their flavor is rather subtle and serves as an aromatic base for dishes. The aroma is tart, slightly bitter, and has a warm, spicy note reminiscent of pine, mint, and nutmeg. Bay leaves are almost always used whole and uncrushed, as they require long cooking times to release their aroma. They are an essential spice in Mediterranean, European, and American cuisine and are used primarily in soups, stews, sauces, braises, and marinades. An important note: The bay leaves should be removed from the dish before serving, as they are very tough, inedible, and can pose a risk of injury.

Ingredients:
Verbena, lady's mantle, lion's tail, lemon balm, hawthorn, verbena

Preparation:
Pour 1 teaspoon of the mixture into 1/4 liter of boiling water. Let it steep for 5 to 10 minutes.

Flos Graminis

For external use in the form of hot compresses for muscle and joint pain. Apply hot, moist compresses once or twice a day for 1/2 to 1 hour. If repeated, wash the treated areas with cold water in between. Close tightly again after removal. Keep out of the reach of children.

Pure substance without additives

Very well tolerated

Highest quality raw materials – produced and bottled in Austria

Purely plant-based

Vitamin C, also known as ascorbic acid, is an essential vitamin that the body cannot produce itself and must therefore be obtained through food or supplements. It is known as an antioxidant and is involved in various bodily processes, including supporting the immune system and promoting collagen production, which is important for the health of skin, bones, and teeth. Vitamin C also plays a role in improving iron absorption from plant-based foods. Research is currently underway into vitamin C's involvement in bodily processes, such as supporting immune function and collagen formation. There is also research into how vitamin C might contribute to general well-being, including possible effects on mood and stress resistance. BIOCANNOVEA Vitamin C is buffered, meaning it is combined with mineral buffers such as sodium or calcium to improve stomach tolerance and avoid acidic side effects, and it is released slowly into the body for greater bioavailability. BIOCANNOVEA Alkaline Vitamin C consists of 50% sodium ascorbate and 50% calcium ascorbate. It combines the benefits of both forms, providing a balanced form of buffered vitamin C with added minerals. This allows for gentle absorption and long-lasting effects in the body.

Daily dose: Dissolve 1 measuring spoon (equivalent to 1 g = 1,000 mg vitamin C/1,250 % NRV) in water and drink

Ingredients: 50% Na-Ascorbate/50% Ca-Ascorbate Contents: 150 g

Ground Ceylon cinnamon, also known as "true cinnamon," is the finely ground powder of the bark of the cinnamon tree from Sri Lanka. Its flavor is considerably more delicate, sweet, and complex than that of the more dominant cassia cinnamon. It is characterized by a warm, floral aroma with delicate notes of citrus and clove, but is significantly less peppery. Due to its refined flavor, the powder is ideal for preparing fine baked goods, desserts, sweet dishes, and hot drinks where a subtle and elegant cinnamon flavor is desired. A key advantage of Ceylon cinnamon is its very low coumarin content, making it the preferred choice for people who consume cinnamon regularly and in large quantities. It can also be wonderfully used in curries or braised dishes to add an exotic yet unobtrusive sweetness. In Ayurveda, Ceylon cinnamon is considered a warming and harmonizing spice. Due to its sweet and spicy flavors (rasa), it is primarily used to calm Vata and Kapha. It helps strengthen the digestive fire (Agni), which promotes digestion and prevents the accumulation of waste products (Ama). Traditionally, Ceylon cinnamon is also used to support the respiratory system and the circulatory system. People with a dominant Pitta constitution should consume it only in moderation due to its heating effect.