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Mace is a refined and noble spice obtained from the reddish, lace-like husk (the aril) that surrounds the nutmeg. After harvesting, this husk is dried, taking on a warm orange-yellow color. In terms of flavor, mace is similar to nutmeg, but considerably more delicate, milder, and sweeter. It has a more floral, citrusy note and lacks the intense, woody sharpness of the nut. Because of this delicate aroma, it is often used in dishes where a more delicate, light flavor is desired. Mace pairs perfectly with light sauces, fish, poultry, and potato dishes, and is a classic ingredient in pastries, cakes, and jams. It is available both as a whole, dried "flower" and in ground form.
Cumin is a distinctive spice known for its earthy, warm, and slightly bitter aroma. The whole, dried seeds have an intense, almost peppery flavor, often considered essential in Indian, Middle Eastern, North African, and Latin American cuisine. Visually, cumin resembles caraway but has a lighter color and a stronger, unique flavor that is unrelated to caraway. In cooking, whole cumin seeds are often briefly fried in hot oil or ghee to release their essential oils and intensify their flavor. This process is essential for preparing curries, lentil dishes (dal), and rice dishes. They pair well with lamb, beef, vegetables, and pulses. Whole cumin seeds are also used in breads, pickles, and spice blends. They add aromatic depth and are a fundamental spice for adding a distinctive flavor to savory dishes.
Cumin powder is obtained from the dried and finely ground seeds of the cumin plant. Unlike whole seeds, which are often toasted to release their aroma, the powder provides an instant, consistent, and intense flavor. Its flavor is earthy, warm, and slightly bitter, with a bold, almost smoky note. It is a staple spice in Indian, Mexican, North African, and Middle Eastern cuisine. Cumin powder is a key ingredient in many curry blends, spice pastes, chilies, and barbecue rubs. It pairs well with meat and fish dishes, legumes such as beans and lentils, and vegetables. Because its flavor is very dominant, it should be used sparingly. It is ideal for preparing marinades, sauces, and dips, as it spreads easily and adds a deep, distinctive flavor to dishes.
Galangal is a ginger-like root that is an essential spice in Southeast Asian cuisine. Visually, galangal root resembles ginger, but has smoother, lighter skin and a harder, more fibrous texture. Flavorfully, galangal is sharper and has a distinct, peppery aroma with notes of pine, citrus, and eucalyptus, while ginger is warmer and sweeter. Fresh galangal is most commonly used, finely sliced, chopped, or pounded into a paste. It is a key ingredient in Thai dishes such as the famous Tom Yum soup, and in Indonesian, Malaysian, and Vietnamese curries and pastes. It is often used alongside lemongrass and kaffir lime leaves to add a fresh, lemony, and spicy flavor to dishes. Dried or ground galangal has a slightly weaker but still characteristic aroma and can be used as an alternative when fresh galangal is not available.
Black cumin is a versatile spice obtained from the small, matte-black seeds of the Nigella sativa plant. Despite its name, black cumin is not related to caraway or cumin. Its flavor is unique: slightly bitter and peppery, with a nutty note and a subtle aroma reminiscent of oregano and onion. Black cumin is a staple spice in Middle Eastern and Indian cuisine. It is often sprinkled over flatbreads such as naan and Turkish flatbread as a decorative and aromatic seasoning. It is also an important ingredient in the Bengali five-spice blend Panch Phoron. The seeds are excellent in vegetable, pulse, and curry dishes. Lightly toasting them in a pan brings out their nutty flavor.
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.
Fenugreek seed powder is the ground form of the small, yellowish-brown fenugreek seeds and is an intensely flavorful spice. Unlike whole seeds, which often require toasting to release their aromas, the powder is ready-to-use and offers a more concentrated flavor. Its flavor is unique and complex: slightly bitter and earthy, with a distinct spicy note reminiscent of fenugreek or celery. Some find it nutty, with a hint of maple syrup—especially when heated. In the kitchen, fenugreek powder is essential to many Middle Eastern and especially Indian dishes, where it is a key ingredient in almost every curry mix (such as garam masala). It is also used to add depth and flavor to lentil and chickpea dishes, soups, stews, and sauces. It is also a traditional spice for certain types of bread (e.g., in Turkey or South Tyrol) and spice pastes. Due to its strong aroma, it should be used sparingly.
Black mustard seeds are the small, dark seeds of the black mustard plant. They are the hottest and most pungent of all mustard varieties. Their flavor is bold, spicy, and with a distinct, sharp heat that only develops when crushed or cracked by heating. They are an essential part of Indian cuisine, particularly in South India, where they are fried as one of the first ingredients in hot oil or ghee. This frying, known as tadka, causes them to burst and release their nutty, pungent aroma. Black mustard seeds are delicious in curries, dal (lentil dishes), vegetable dishes, and pickles, adding a unique, spicy flavor and texture.
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 tall, with small leaves and white flowers. It grows in wet and marshy areas. In Ayurvedic medicine, the shoots, as well as the roots, stems, and leaves, are used. The powder from the above-ground parts of the plant, which is finely and gently ground (below 40°C), comes from Indian and Sri Lankan fair trade and organic projects.
According to Ayurveda, this product correlates to the harmonious balance of the doshas¹ through the balance of the six tastes.
It provides the flavors bitter and tart.
¹Doshas are Ayurvedic principles that have no equivalent in modern science.
Herbal dietary supplements with secondary plant substances (polyphenols)
Recommended intake:
Take 4 capsules of 0.34g each (0.24g net content) twice daily with warm water between meals.
The daily intake of 1.92g of herbal powder contains 35.33mg polyphenols².
²Polyphenols are bioactive, secondary plant substances that shape the dosha character of plants in the form of pigments, flavors and tannins.
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