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105 products
This tea blend was put together with particular care and you can taste it! A delight for the eyes, the nose, and the palate. It tastes pleasantly fresh and rosy.
Ingredients:
Fragrant verbena, sweet orange peel, raspberry leaves, rose petals, rosebuds
Preparation: Pour 1/4 liter of boiling water over 1 teaspoon of herbs and let it steep for 5-10 minutes.
Ceylon cinnamon, often called "true cinnamon," originates from Sri Lanka and is considered the finest variety of cinnamon. The whole cinnamon sticks are light brown and consist of several thin, brittle layers of bark that form a fine, tender roll. This characteristic clearly distinguishes it from the thicker, harder cassia cinnamon.
Its flavor is more delicate, sweeter, and more complex than Cassia cinnamon. Ceylon cinnamon has a warm, floral aroma with nuances of clove and citrus, but is less dominant. It's excellent for enhancing delicate dishes without overpowering them. The whole sticks are ideal for cooking in teas, mulled wine, compotes, and desserts. Thanks to its very low coumarin content, Ceylon cinnamon is considered a safer choice for regular consumption.
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.
Its flavor is more delicate, sweeter, and more complex than Cassia cinnamon. Ceylon cinnamon has a warm, floral aroma with nuances of clove and citrus, but is less dominant. It's excellent for enhancing delicate dishes without overpowering them. The whole sticks are ideal for cooking in teas, mulled wine, compotes, and desserts. Thanks to its very low coumarin content, Ceylon cinnamon is considered a safer choice for regular consumption.
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.
A delicious and relaxing evening tea blend based on Ayurvedic principles. Ingredients: fennel, strawberry leaves, lemon balm, orange blossoms, lavender. Preparation: Pour 1 teaspoon into 1/4 liter of boiling water and let it steep for 10 minutes.
Our tea blend for times of inner peace and meditation enchants with the scent of vanilla.
Ingredients:
Nana mint, elderberries, cocoa shell, Roman chamomile, vanilla essential oil
Preparation: Pour 1/4 liter of boiling water over 1 teaspoon of herbs and let it steep for 5-10 minutes.
Coffee Dream spice, organic For mild Ayurvedic coffee Fancy coffee à la Ayurvedic? Cardamom, cinnamon, and the like not only provide a sensual, oriental aroma, they also give you a good feeling in your stomach. • Sensual enjoyment • Spice mix for Ayurvedic coffee • Recipe composed according to Ayurvedic knowledge • Developed by Ayurvedic gourmet chef Udo Schneider • Made from the finest organic spices • Made with love in our spice factory Preparation (1 cup): Heat 1-2 pinches of spice mix with 250 ml of water. Add 1 tbsp of ground coffee or espresso, simmer for 5 minutes, and filter.
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.
Turmeric, better known as turmeric, is a root tuber in the ginger family and an essential spice known primarily for its intense, golden-yellow color. Turmeric's flavor is mild, slightly bitter, and earthy, with a warm, peppery undertone. The spice is most commonly used in dried and ground powder form. In cooking, turmeric is a key ingredient in almost every curry mix, lending dishes not only their characteristic yellow color but also aromatic depth. It is used in many Asian, North African, and Indian dishes, including curries, dals, rice dishes, and soups. In addition to its use as a spice, turmeric also serves as a natural coloring agent. Due to its health-promoting properties attributed to the active ingredient curcumin, turmeric is also prized in beverages such as "golden milk."
<p>In Ayurveda, Ashvagandha, also known as winter cherry or Indian berry, is one of the most commonly used dietary supplements. Ashvagandha translates as "the smell of the horse," as in Indian tradition, the plant is believed to bring horse vitality and strength (not scientifically proven). The Ashvagandha root reduces the doshas Vata and Kapha.</p>
<ul>
<li>Lat. Name: Withania somnifera</li>
<li>Known as "Indian Ginseng"</li>
<li>Ayurvedic plant product from controlled organic cultivation</li>
<li>Country of origin: India</li>
</ul>
<p><strong>Recommended intake:</strong><br>
3 x 2 tablets daily. Daily intake contains: 2340 mg root powder and 4.8 mg withanolides.<br>
<em>Do not exceed the recommended daily intake. Food supplements do not replace a normal, varied diet.</em></p>
<p> </p>
<ul>
<li>Lat. Name: Withania somnifera</li>
<li>Known as "Indian Ginseng"</li>
<li>Ayurvedic plant product from controlled organic cultivation</li>
<li>Country of origin: India</li>
</ul>
<p><strong>Recommended intake:</strong><br>
3 x 2 tablets daily. Daily intake contains: 2340 mg root powder and 4.8 mg withanolides.<br>
<em>Do not exceed the recommended daily intake. Food supplements do not replace a normal, varied diet.</em></p>
<p> </p>
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