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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.

Cloves are the dried, unopened flower buds of the clove tree. They are known for their intensely warm, sweet-spicy, and slightly pungent aroma, which is due to their high eugenol content. Their characteristic shape is reminiscent of small nails, which is why they are named after this appearance in many languages. Cloves are used sparingly in cooking, as their flavor can be quite overpowering. They are a classic spice in European cuisine for Christmas cookies, punch, mulled wine, and compote. In Asian and North African cuisine, they are an important ingredient in curry mixtures, braised dishes, marinades, and rice dishes. Whole cloves are often inserted into onions or oranges to make them easier to remove after cooking. Their robust aroma goes perfectly with braised meats, game, and hearty stews.

Folium Eucalypti

For inhalation for catarrh of the upper respiratory tract. Pour 1/2 liter of boiling water over 2 teaspoons and deeply inhale the vapors of the still hot tea infusion. Close tightly again after removal. Keep out of the reach of children.

Aurantii amari flos

also Bitter orange blossom

For states of excitement and difficulty falling asleep. To make a cup of tea, pour 1 teaspoonful of boiling water over it and strain after 10 minutes. Drink a cup of freshly brewed tea 2 to 3 times daily, including before bedtime. Reseal tightly after use. Keep out of reach of children.

Anisi fructus

To promote mucus dissolution in cases of catarrh of the respiratory tract; for flatulence and mild, cramp-like gastrointestinal complaints. To make a cup of tea, pour 1 to 2 teaspoons of boiling water over it and strain after 10 minutes. To promote the mucus solution, drink a cup of freshly made tea in the morning after getting up and in the evening before going to bed. If you have stomach and intestinal problems, take 1 tablespoon of tea several times a day. Infants and toddlers receive 1 teaspoonful each. 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.

Ingredients: Lady's mantle, yarrow, hawthorn, sage, St. John's wort, birch leaves

Preparation: Pour 1 teaspoon into 250 ml of boiling water, let it steep for 5–10 minutes. Strain and let cool slightly.

Juniper is a distinctive spice obtained from the dried, small, blue-black berries of the juniper shrub. Its flavor is intense, resinous, and piney, with a spicy, slightly peppery note and a hint of citrus. The berries are an essential part of German and Nordic cuisine and are often used to temper the strong flavor of game dishes such as venison, roe deer, or wild boar. Juniper is also a classic spice for sauerkraut, stews, marinades, and pâtés. To optimally release their aroma, the juniper berries are often lightly crushed before cooking. They are also the key ingredient in flavoring gin, to which they impart their characteristic taste.

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.

Tonka beans are the seeds of the tonka bean tree from South America and are considered an exclusive spice with a complex, enchanting aroma. The flavor is warm and intense and is often described as a blend of vanilla, almonds, caramel, cinnamon, and cloves. The dominant, marzipan-like aroma is due to the ingredient coumarin, which can be harmful in very high concentrations. In Germany, its use as a spice is permitted in small quantities, making it a popular ingredient in fine cuisine. Tonka beans are used similarly to nutmeg and, due to their intensity, should be used very sparingly. Simply grate them over the dish with a fine grater. They pair perfectly with desserts, creams, puddings, ice cream, and chocolate, adding a unique depth and exotic flavor.

Ingredients: Nettle, raspberry leaves, fennel, lemon balm, rose petals, marigold

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

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.