New in the range

• ANTI-AGING · ANTI-POLLUTION ·
• MODULAR FACIAL CARE
• protective & repairing anti-aging face cream

Rich, moisturizing anti-aging cream for soft, supple and youthful skin, ideal for dry, mature skin. The intensively nourishing, velvety formula firms the skin, reduces wrinkles and compensates for damage caused by UV and environmental stress. Advanced combination of highly effective bio-active ingredients and organic antioxidants - Coenzyme Q10, extract of alpine herbs, grape seed oil, lecithin, ectoine, astaxanthin & hyaluronic acid.

Main active ingredients:

Simple elegance. Pure application. Powerful fragrance effect. The minimalist aroma atomizer offers a powerful fragrance experience for large rooms of up to 80 m². With its exceptional fragrance range, it is suitable for spacious entrance areas or sales rooms, as well as for generous living and work spaces. The diffuser impresses with its easy operation: simply insert a bottle of 100% pure natural essential oil or fragrance blend directly into the device. Without the addition of water, the fragrance is distributed quickly and widely throughout the room air thanks to its unique, patented and quiet atomization technology. When the bottle is empty, it can be easily replaced. Depending on your needs, you can choose between 1-, 2-, or 5-hour interval operation, which optionally takes a 5- or 10-minute automatic pause after a 5-minute fragrance period. With its clear shape and natural design, the Purist is a stylish eye-catcher and blends elegantly into any interior. Its simple housing is made of high-quality concrete and metal. Combined with a replaceable nozzle and minimalist internal components made of BPA-free plastic, the decorative atomizer becomes a sustainable and long-lasting fragrance companion. Cleaning is quick and easy. The Purist is a true asset for anyone seeking a practical and far-reaching fragrance effect for their large spaces. Concrete is a natural material. Inclusions, irregularities, and color variations are a sign of natural quality. Each Purist Aroma Atomizer is unique. Fragrance principle Atomization Fragrance area Approx. 80 m² Dosage 5 or 10 ml bottle Application • Remove outer cover and pull out nozzle • Screw in 5 ml or 10 ml bottle with a 100% natural fragrance blend or a single essential oil • Insert nozzle and replace cover • Switch on and enjoy • The fragrance spreads quickly through the room thanks to the gentle atomization technology • The fragrance range is up to 80 m2 • Automatic switch-off if the device tips over Dimensions H 19 cm, Ø 10 cm Additional information Important: Some essential oils can damage the nozzle by resinifying or discolor the plastic if they come into direct contact. These include pure essential oils that are viscous, corrosive or strongly coloring, such as Siam benzoin, blue chamomile, lemongrass, myrrh, patchouli, yarrow, vanilla, vetiver and vetiver bourbon. But also citrus oils such as lemon and orange due to the waxes. We do not recommend using these oils neat with our atomizer. If essential oil gets on any of the plastic parts, it must be removed immediately with a soft cloth and, if necessary, rinsed with a very small amount of soapy water. The Purist's stainless steel nozzle can be cleaned with 70% rubbing alcohol. Please always follow the cleaning instructions in the enclosed atomizer user manual. Further information on recommended fragrance blends and essential oils can be found right here in the download area. Note according to the ElektroG: Disposal and return of old devices Technical data • Filling quantity: 5 ml or 10 ml brown glass bottles with a 100% natural fragrance mixture from PRIMAVERA • Operating modes: 1 hour, 2 hours or 5 hours in interval operation • Interval modes: 5 min. on / 10 min. off or 5 min. on / 5 min. off • Power supply input: AC 100240 V, 50 / 60 Hz • Power supply output: DC 5 V, 1000 mA, 5 W • Power consumption: 3W • Volume: 24-32dB

• Numerous areas of application: garden, compost, house plants, ponds
• Prevents putrefactive processes
• Creating an environment where regenerative microorganisms predominate

A warming spiced tea blend for a quick break. Delicious unsweetened or sweetened, with or without milk.

Ingredients: Clove bud, cinnamon, cardamom, mace, nutmeg, pepper, safflower

Preparation: Simmer 1-2 teaspoons with 1 liter of water for about 15 minutes and strain Kapha: sweeten with honey if necessary Vata; Pitta: refine with milk or cream; sharkara/cane sugar.

Anise is a versatile spice known for its distinctive, sweet aroma, often reminiscent of licorice. The small, brown seeds of the anise plant, Pimpinella anisum, are the most commonly used part. They are used both whole and ground in a variety of dishes. In the kitchen, anise is primarily used in baked goods such as cookies, bread, and cakes, but also in desserts, teas, and liqueurs. Its digestive properties also make it a popular ingredient in traditional medicinal remedies. The sweet, slightly peppery profile of anise makes it a distinctive and prized spice in kitchens worldwide, from European bakeries to Asian spice blends.

Cloves are the dried, unopened flower buds of the clove tree. They are known for their intensely warm, sweet-spicy, and slightly pungent aroma, which is due to their high eugenol content. Their characteristic shape is reminiscent of small nails, which is why they are named after this appearance in many languages. Cloves are used sparingly in cooking, as their flavor can be quite overpowering. They are a classic spice in European cuisine for Christmas cookies, punch, mulled wine, and compote. In Asian and North African cuisine, they are an important ingredient in curry mixtures, braised dishes, marinades, and rice dishes. Whole cloves are often inserted into onions or oranges to make them easier to remove after cooking. Their robust aroma goes perfectly with braised meats, game, and hearty stews.

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.

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.

Caraway, the dried seeds of the caraway herb, is a distinctive spice with a warm, spicy, and slightly hot flavor. Its aroma is reminiscent of anise and licorice, but stronger and earthier. Caraway is often confused with cumin, but their flavors are quite different: caraway is sharper and more anise-like, while cumin has a smokier and earthier note. Caraway is a staple spice in Central and Eastern European cuisine. It is essential in the preparation of bread (especially rye bread), cheese, and hearty dishes such as sauerkraut, goulash, or potato soups. The seeds are often used whole to release their flavor slowly. Caraway is also known for its digestive properties, which is why it is traditionally often combined with heavy, fatty, or gassy foods to make them more digestible.

Whole bay leaves, or bay leaves, are a spice obtained from the dried leaves of the bay tree. Unlike many other herbs, their flavor is rather subtle and serves as an aromatic base for dishes. The aroma is tart, slightly bitter, and has a warm, spicy note reminiscent of pine, mint, and nutmeg. Bay leaves are almost always used whole and uncrushed, as they require long cooking times to release their aroma. They are an essential spice in Mediterranean, European, and American cuisine and are used primarily in soups, stews, sauces, braises, and marinades. An important note: The bay leaves should be removed from the dish before serving, as they are very tough, inedible, and can pose a risk of injury.

Oregano is a powerful and aromatic herb that is essential in Mediterranean, Mexican, and Greek cuisine. Its flavor is strong, peppery, and warm, with a slightly bitter, minty note. Often confused with marjoram, it is much more intense and less sweet in aroma. As a spice, oregano is inextricably linked to tomato sauces and adds its distinctive flavor to classic dishes like pizza and pasta. It is excellent with grilled meat, fish, lamb, and poultry. It is also often used in marinades, salads, and stews. Oregano is used both fresh and dried, although dried oregano has a much more concentrated flavor and is therefore particularly suitable for dishes that require longer simmering.

Sweet paprika powder is the most popular and mildest variety of paprika, obtained from the dried, sweet, and ripe fruits of the bell pepper. It originates from Hungary and is characterized by its intense, bright red color and fruity, slightly sweet aroma. Unlike hot paprika varieties, sweet paprika is not spicy, but rather has a mild, aromatic flavor. It is an essential spice in Hungarian cuisine and the basis for classic dishes such as goulash and paprika chicken. The powder not only gives dishes their characteristic flavor but also a beautiful, deep red color. It goes perfectly with meat, poultry, soups, sauces, and rice. An important tip when cooking is to sauté the paprika briefly in oil or fat, but do not burn it, as otherwise it will become bitter.

Colored pepper is a visually appealing spice blend made from various pepper varieties, which not only adds color but also a complex aroma. The blend typically consists of: Black pepper, which provides a strong, spicy flavor. Green pepper, the unripe, dried peppercorn, which brings a fresh, mild heat and a slightly fruity aroma. White pepper, the peeled, fermented peppercorn, which has a sharp, earthy note. Pink pepper, which is not actually a type of pepper but the berry of the Peruvian pepper tree, lends the mix a sweet, fruity, and slightly floral note. This combination offers a balanced and complex flavor experience that is ideal for the pepper mill. Colored pepper pairs perfectly with almost all dishes: from grilled meat and fish to salads, sauces, and soups, to which it not only adds flavor but also a colorful and elegant touch.

Pink peppercorn is a visually appealing spice distinguished from conventional peppercorns by its bright pink color and unique aroma. Botanically speaking, it is not a "true" peppercorn, but rather the dried berry of the Peruvian peppercorn tree. Its flavor is extremely delicate: mild, fruity, and slightly sweet, with a subtle spiciness and hints of juniper and pine. Due to its delicate aroma, it is rarely used in cooking but is usually used as a garnish and finisher, ground fresh or sprinkled whole over a dish. Pink peppercorn pairs perfectly with fish, seafood, poultry, and salads. Due to its sweet notes, it also makes a surprising ingredient in desserts such as chocolate mousse or fruit salads.