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2080 products
Camphor incense has a fresh, minty scent. It has a clarifying, cleansing effect, creating a clear atmosphere and a sharp mind. Blends well with lavender, chamomile, thyme, lemon balm, frankincense, benzoin, styrax, etc. Warning: Camphor is highly flammable and therefore not normally burned over charcoal. The incense from the Kräuterdrogerie is made from high-quality ingredients; most of the herbs are tested for purity (impurities and residues) and, above all, for their specified minimum content of active ingredients according to the strict criteria of the Austrian or European Pharmacopoeia. More information about incense burning can be found on our website: https://www.kraeuterdrogerie.at/raeucherwerk
Kampot pepper is a gourmet spice native to the Kampot region of Cambodia, earning it a Protected Geographical Indication (PGI) due to its exceptional quality and unique terroir. Unlike conventional pepper, it is characterized by a complex and multifaceted aroma. Due to its high quality, Kampot pepper is often sprinkled freshly ground over dishes to release its full flavor. It pairs perfectly with high-quality meat, fish, and vegetables and is also a popular ingredient in fine dining.
Balances an excess of Kapha. Tendency: Heaviness, coolness, dampness. Ingredients: Ginger, black pepper, turmeric, cassia cinnamon, nutmeg, clove.
Our Kapha body oil blend is a mixture of high-quality organic oils (jojoba, sunflower, almond and sesame) infused with selected natural essential oils (including rosemary, bergamot, lemon, ginger...). The refreshing scent and stimulating, invigorating effect balance the Kapha dosha and help you get off to a good start in the morning. Ingredients: Simmondsia Chinensis (Jojoba) Seed Oil*, Helianthus Annuus (Sunflower) Seed Oil*, Prunus Amygdalus Dulcis (Sweet Almond) Oil*, Sesamum Indicum (Sesame) Oil*, Parfum*, Tocopherol, Citrus Aurantium Bergamia Peel Oil*, Citrus Limon Peel Oil*, Beta-Caryophyllene**, Camphor**, Citral**, Geraniol**, Geranyl Acetate**, Limonene**, Linalool**, Linalyl Acetate**, Pinene**. * from organic cultivation; **from natural essential oils
Our Kapha body oil blend is a mixture of high-quality organic oils (jojoba, sunflower, almond and sesame) infused with selected natural essential oils (including rosemary, bergamot, lemon, ginger...). The refreshing scent and stimulating, invigorating effect balance the Kapha dosha and help you get off to a good start in the morning. Ingredients: Simmondsia Chinensis (Jojoba) Seed Oil*, Helianthus Annuus (Sunflower) Seed Oil*, Prunus Amygdalus Dulcis (Sweet Almond) Oil*, Sesamum Indicum (Sesame) Oil*, Parfum*, Tocopherol, Citrus Aurantium Bergamia Peel Oil*, Citrus Limon Peel Oil*, Beta-Caryophyllene**, Camphor**, Citral**, Geraniol**, Geranyl Acetate**, Limonene**, Linalool**, Linalyl Acetate**, Pinene**. * from organic cultivation; **from natural essential oils
Ingredients:
Blackberry leaves, ginger, rosemary, yarrow, clove, thyme, marigold
Preparation: Pour 1 teaspoon with 1/4 liter of boiling water and let it steep for 5-10 minutes.
Ingredients:
Rosemary, elecampane, mugwort, ginger, parsley root, thyme
Preparation: Pour 1 tablespoon with 1⁄4 to 1⁄2 liter of boiling water and let it steep for 5–10 minutes.
Cardamom has been used in Ayurvedic medicine in India for centuries and is one of the most important ingredients in spice blends and curries in Asian cuisine. The wonderfully warm, spicy scent of organic cardamom essence clears and refreshes the mind during periods of mental overexertion. It is an important essential oil in perfumery for oriental compositions.
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.
Cardamom powder is the finely ground spice from the seeds of cardamom pods. Unlike whole fruits, which release their aroma slowly, the powder ensures immediate and even flavor distribution. Its aroma is intense, floral, sweet and spicy, and has a slightly lemony note. The powder is often used in the kitchen to prepare coffee, masala chai, sweet pastries and baked goods, and curry blends such as garam masala. It is best to grind the seeds fresh, as the powder loses its intensity quickly. Cardamom in Ayurvedic Teachings: Cardamom powder also plays an important role in Ayurveda and is revered as the "queen of spices." It is considered a tridoshic spice, meaning it balances all three doshas—vata, pitta, and kapha. It is particularly valued for its digestive properties. It strengthens the digestive fire (agni), helps reduce flatulence, and can relieve nausea. Due to its purifying properties, it is also used to clear the airways and freshen breath. In Ayurveda, cardamom is often added to coffee and tea to counteract the stimulating effects of caffeine while also refining the aroma.
Cardamom seeds are the small, dark seeds found inside the green or black cardamom pods. They are the true carrier of the intense, concentrated flavor. While the whole fruit releases its aroma slowly, the seeds themselves offer a much stronger and more direct burst of flavor. Their taste is complex: highly aromatic, floral, citrusy, and with a spicy, almost peppery sweetness. In cooking, the seeds are often removed fresh from the pod and then used either whole or ground. Grinding the seeds releases the most flavor, which is why it's ideal to grind them fresh when needed, as ground cardamom powder quickly loses its spiciness. Cardamom seeds are an essential spice in Indian cuisine for curries and spice blends like garam masala, as well as in drinks like masala chai. They are also used in Middle Eastern cuisine to flavor coffee, and in Scandinavian cuisine, they are a staple in sweet pastries and breads. Their intense flavor makes them a popular ingredient for adding a unique, exotic touch to dishes.
Herba Cardui benedicti
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 freshly prepared tea several times a day 1/2 hour before meals. Close tightly again after removal. Keep out of the reach of children.
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