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A wonderfully tasting tea for women at every stage of their lives!

Ingredients: Elderflowers, yarrow, lady's mantle, cinquefoil, ground ivy, rose petals, marigold

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

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.

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.

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.

Supports digestion and reduces cravings for sweets.

Ingredients: Coriander, dandelion, milk thistle seeds, anise, fenugreek, fennel, turmeric, orange peel, ginger, cumin, apple, hibiscus, wormwood

Preparation: Pour 1/8–1/4 l of boiling water over 1 teaspoon of the mixture, let it steep for 5–10 minutes, and drink lukewarm tea in small sips.

Agni means "digestive fire" in Sanskrit. This tea blend has a wonderfully warming effect and is a relief on cold days.

Ingredients: Cinnamon, orange peel, coriander, anise, clove, star anise, cardamom, galangal

Preparation: Boil 1 teaspoon of herbs with 1/2 liter of water for 5 minutes, then let it steep for 10 minutes.

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.

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.

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.

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.

A tasty herbal tea blend to stay healthy.

Ingredients: Linden blossom, rosehip, thyme, elderflower, chamomile, orange peel

Preparation: Pour 1/4 liter of boiling water over 1 teaspoon, let steep for 10 minutes.

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.

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.