Products

As a drink:
Pour 1 pinch of boiling water over it, cool to drinking temperature, and sweeten with honey if desired.

Ingredients:
Pippali (long pepper), black pepper, ginger

Store in a dry place protected from light.

• Promotes general well-being
• Strengthens the immune system
• Balances the acid-base balance
• Supports the development of beautiful skin, full hair and strong fingernails

Moor for drinking is one of the oldest natural products, whose positive effects were highly valued by our ancestors.
Moor contains numerous trace elements and minerals that stimulate well-being and help you gain more vitality.
The protective humic acid can particularly gently support the digestive organs , stimulate metabolism and contribute to regulated intestinal activity .
The alkaline effect of the drinking moor as well as the iron, magnesium and calcium it contains naturally strengthen the immune system.

Only the best layer from the Leopoldskroner Moor in Salzburg is used for the drinking moor. Moor is a natural substance that has been transformed over many millennia from a wide variety of herbs into a valuable raw material. The odorless and tasteless moor for drinking is a valuable natural product and completely free of chemical additives.

Tip: Drinking moor from can be combined with herbal tea and all liquid herbal extracts.

It makes sense to take the drinking moor over a period of at least 50 days , so the moor best develops its alkaline and regulating properties.

Available in sizes: 500 ml , 1000 ml

Recommended consumption
Shake well before use.
Take 10 ml of drinking moor with 1/8 l of water, fruit juice or tea every day shortly after breakfast and in the late afternoon.

• Promotes general well-being
• Strengthens the immune system
• Balances the acid-base balance
• Supports the development of beautiful skin, full hair and strong fingernails

Moor for drinking is one of the oldest natural products, whose positive effects were highly valued by our ancestors.
Moor contains numerous trace elements and minerals that stimulate well-being and help you gain more vitality.
The protective humic acid can particularly gently support the digestive organs , stimulate metabolism and contribute to regulated intestinal activity .
The alkaline effect of the drinking moor as well as the iron, magnesium and calcium it contains naturally strengthen the immune system.

Only the best layer from the Leopoldskroner Moor in Salzburg is used for the drinking moor. Moor is a natural substance that has been transformed over many millennia from a wide variety of herbs into a valuable raw material. The odorless and tasteless moor for drinking is a valuable natural product and completely free of chemical additives.

Tip: Drinking moor from can be combined with herbal tea and all liquid herbal extracts.

It makes sense to take the drinking moor over a period of at least 50 days , so the moor best develops its alkaline and regulating properties.

Available in sizes: 250ml, 500ml, 1000ml

Recommended consumption
Shake well before use.
Take 10 ml of drinking moor with 1/8 l of water, fruit juice or tea every day shortly after breakfast and in the late afternoon.

From traditional Ayurvedic production.

Recommended intake:
3 x 1 tablet daily. Daily intake contains: 1,020 mg herbs and spices, 39 mg guggulsterones, 72 mg tannins, and 5 mg piperine.

The recommended daily intake should not be exceeded. Food supplements should not be used as a substitute for a balanced and varied diet.

Brahmi - Bacopa monnieri - is a lush green plant up to 40 cm high with small leaves and white flowers that grows in wet and swampy areas. In the Ayurvedic diet, parts of the shoot, but also the roots, stems and leaves are used. The finely and gently (below 40°C) ground powder from the above-ground plant parts comes from Indian and Sri Lankan fair trade and organic projects.

According to Ayurveda, this product correlates at the level of the harmonious balance of the doshas¹ through the balance of the six tastes.
It provides bitter and tart flavors.

¹Doshas are Ayurvedic principles that have no equivalent in modern science.

Food supplements made from herbs with secondary plant substances (polyphenols)

Recommended consumption:
Take 4 capsules of 0.34g each (0.24g net content) twice daily with warm water between meals.
The daily consumption of 1.92g of herbal powder contains 35.33mg of polyphenols².

²Polyphenols are bioactive, secondary plant substances that shape the dosha character of plants in the form of dyes, flavors and tannins.

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.

Throughout our lives, we are repeatedly and unexpectedly confronted with painful and sad events. Our lives can change in an instant; nothing is ever the same again. But:

At the core of every winter lies a glimmer of spring, and behind the veil of every night hides a smiling dawn.
[Khalil Gibran 1883-1931]

This candle contains:
Arnica , the great healer for wounds and traumas
Sycamore maple , which stands for unwavering vitality and perseverance.
Rose , which comforts and protects the heart from bitterness
Red clover , which gives hope, confidence and trust
Willow , which sets frozen feelings and thoughts flowing again.
Wood clover , which gently envelops the wounded soul

Allgäu herbal candles are handcrafted in a small manufactory, made from 100% vegetable stearin and a blend of plant extracts, herbal essences, essential oils, and more, tailored to specific life themes. Their effect is similar to a gentle smudging ritual: transformed by the fire, the information and vibration of the extracts are released, supporting spiritual intentions and mental aims.

Allgäu herbal candles are not scented candles in the classic sense; they burn for up to 40 hours and are drip-free as long as they are not exposed to drafts.

More about Allgäu herbal candles.

Whole organic umeboshi plums with shiso leaves.

Umeboshi from Japan are botanically a type of apricot. However, they are often referred to as plums. They are known as umeboshi plums. They have excellent physiological effects, most notably a strong alkalizing effect on the stomach and intestinal tract.

In Japan, they are pickled and fermented in sea salt with shiso for approximately six months in large wooden barrels. They are then packaged in jars as salted plums. This process produces high-quality plums that can exert their soothing effect, especially on overly acidic stomachs and intestines, without any side effects.

Since the organic umeboshi with shiso are very salty (yang) and often very small amounts are sufficient, they should only be used in small portions, but preferably daily.

Tip from the herbalists: Drink miso and umeboshi mushroom as a warming, strengthening drink.
More information on our website www.kräuterdrogerie.at

Recipe for hyperacidity:
Bring 100 ml of water to a boil, while stirring 1 tablespoon of kuzu into cold water.
Remove boiling water from the heat and stir the kuzu, which has been dissolved in cold water and mixed thoroughly, into the hot water until a smooth, glassy paste forms. Stir 1 piece of umeboshi (or 1 level teaspoon of umeboshi paste) into the paste and enjoy warm.

You can stir parts of an umeboshi plum into a finished soup or stir them into cooked vegetables to add flavor to the dish.

Or place a small piece of the plum on your tongue and suck it slowly.

Click here for miso .

Organic umbeboshi puree is ideal for seasoning and cooking. It is suitable as a savory seasoning in spreads, sauces, and dishes.

Tip from the herbalists: Drink miso and umeboshi mushroom as a warming, strengthening drink.
More information on our website www.kräuterdrogerie.at

Umeboshi from Japan are botanically a type of apricot. However, they are often referred to as plums. They are known as umeboshi plums. They have excellent physiological effects, most notably a strong alkalizing effect on the stomach and intestinal tract.

In Japan, they are pickled and fermented in sea salt with shiso for approximately six months in large wooden barrels. They are then packaged as salted plums in jars or processed into puree. This process produces a high-quality product that can exert its soothing effect, especially on hyperacid stomachs and intestines, without side effects.

Since they are very salty (Yang) and often only very small amounts are needed, they should be used carefully in small portions, e.g. as a spice paste for pies, spreads and dishes or as an infusion.

Recipe for hyperacidity:
Bring 100 ml of water to a boil, while stirring 1 tablespoon of kuzu into cold water.
Remove boiling water from the heat and stir the kuzu, which has been dissolved in cold water and mixed thoroughly, into the hot water until a smooth, glassy porridge forms. Now stir 1 level teaspoon of umeboshi puree into the porridge and enjoy warm.

You can stir parts of an umeboshi plum or the umeboshi puree into a ready-made soup, or stir it into cooked vegetables to add more flavor to the dish.

Click here for miso .