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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.

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.

Triphala, also known as the three fruits, is considered the most important nutritional supplement and the most important rasayana in Ayurveda. It consists of equal parts of the three fruits amla (Indian gooseberry), haritaki (pine myrobalan), and bibhitaki (green myrobalan). Amla primarily calms Pitta, haritaki primarily harmonizes Vata, and bibhitaki primarily pacifies Kapha. The combination of the three fruits balances all doshas.

• Latin: Emblica officinalis, Terminalia chebula, Terminalia bellirica
• Ayurvedic plant product from controlled organic cultivation
• Traditionally known in Ayurveda as Rasayana
• Country of origin: India
• Can be taken at any time of year
• Harmonizes all three doshas

Recommended intake:
2 x 3 tablets daily. Daily intake contains: 2340 mg fruit powder and 634 mg tannins.
The recommended daily intake should not be exceeded. Food supplements are not a substitute for a balanced, varied diet.

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.

Cardamom pods, also known as capsules, are the dried, spindle-shaped pods of the cardamom plant. They are the heart of the spice, as they contain the aromatic, black seeds that carry the true flavor. There are two main varieties: green cardamom, with its sweet, floral, and citrusy aroma, and black cardamom, which is larger and has a bold, smoky, and slightly camphoraceous flavor. Whole cardamom pods are used to slowly and subtly release their complex aroma into dishes. They are often cooked in soups, braised dishes, or rice dishes (such as biryani) and removed before serving, as the pod is inedible. In Indian and Middle Eastern cuisine, cardamom pods are essential for curries, spice blends, and the famous masala chai. In Scandinavian baking, they are used in bread and pastries. The advantage of the whole pod is that the seeds are optimally protected in the pod, thus retaining their flavor for a long time. The capsules should only be lightly tapped shortly before use to release the seeds and develop their full aroma.

This tried-and-tested chest tea is very effective for coughs and for loosening mucus. The tea blend not only works, but also smells and tastes simply wonderful.

Ingredients: Marshmallow root and leaf, mallow blossom, mullein, anise, ribwort plantain, licorice, thyme

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

Fructus Berberidis: For mild digestive discomfort. To make a cup of tea, pour 2 teaspoons of boiling water over it and strain after 10 minutes. Reseal tightly after use. Keep out of reach of children.

Supports a balanced acid-base balance.

Ingredients: Agrimony, goldenrod, yarrow, pansy, speedwell, juniper, rosemary, lemon balm, marigold

Preparation: Pour 1/4 - 1/2 liter of boiling water over 1 teaspoon of herbs and let it steep for 5-10 minutes.

Star anise is a distinctive spice derived from the dried, star-shaped fruits of an evergreen tree. Its aroma is intense, sweet, and strongly reminiscent of licorice, with a spicy, slightly peppery, and woody note. This flavor is due to the essential oil anethole, which is also found in anise, but star anise is considerably stronger and more complex in its spiciness. Star anise is an essential spice in Chinese and Vietnamese cuisine. It is a key ingredient in Chinese five-spice powder and is usually added whole to braised dishes, soups (such as Vietnamese pho), and broths. Star anise goes well with meats such as duck, pork, and beef. It can also be used in sweet dishes to add a special flavor to desserts, compotes, and mulled wine. The whole stars are often removed before serving.

Flos Primulae

To promote mucus formation in cases of catarrh of the upper respiratory tract. To make a cup of tea, pour 1 to 2 teaspoons of boiling water over it and strain after 10 minutes. Drink a cup of freshly made tea as hot as possible several times a day, especially in the morning when you get up and in the evening before you go to bed. Warning: In rare cases, after the flowers come into contact with the skin, hypersensitivity in the form of reddening of the skin with blistering may occur. Close tightly again after removal. Keep out of the reach of children.

Ground long pepper, known in Ayurveda as pippali, is obtained from the dried, spike-shaped fruits of the pippali plant. When ground, it offers a concentrated, powerful spice that is significantly more intense than that of the whole fruit. Its flavor is a complex blend of the peppery heat of black pepper and a unique, lingering sweetness with notes of cinnamon and ginger. The powder is ideal for adding a consistent, aromatic warmth to dishes and is an important ingredient in many spice blends and rubs. Pippali in Ayurveda: In Ayurveda, pippali is considered one of the most important and potent spices. It is a central ingredient in the famous blend Trikatu ("three hots"), along with ginger and black pepper, which is used to stimulate metabolism. Pippali is considered a spice that particularly balances the doshas Vata and Kapha. It is known to strengthen the digestive fire (Agni) and improve nutrient absorption. In addition, it is traditionally used to support lung and respiratory health, as it helps reduce Kapha (mucus). Pippali is often used in Ayurveda in powder form for teas, elixirs, and as an ingredient in healing formulas.

Sweet orange peel incense

The sweet orange scent creates a good mood, supports emotional balance, and inspires confidence. Orange peels are a wonderful addition to winter incense blends and can be found in our Christmas and Sensuality incense blends.

Mixes well with star anise, copal, tonka bean and sweet grass

Herbal drugstore incense consists of high-quality substances , most of the herbs are checked according to the strict criteria of the Austrian or European Pharmacopoeia for their purity (impurities and residues) and, above all, for their specified minimum proportion of active ingredients .

You can find more information about smoking on our website www.kräuterdrogerie.at

Aurantii amari epicarpium et mesocarpium

To stimulate the appetite. To make a cup of tea, pour 1 teaspoonful of boiling water over it and strain after 10 minutes. Drink a cup of cold or moderately warm tea several times a day 1/2 hour before meals. Warning: Bitter orange peel tea must not be taken if you have stomach or intestinal ulcers. Close tightly again after removal. Keep out of the reach of children.