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Ingredients: Hemp, Lemon Verbena, Greek Mountain Tea, Hawthorn, Eleutherococcus, Green Oats, Marigold

Preparation: Pour 1 to 2 tablespoons of herbs into 1⁄2 liter of boiling water and let it steep for 5–10 minutes.

Ingredients: Pepper, clove bud, cinnamon, cardamom, mace, nutmeg, safflower blossom

Preparation: Simmer 1-2 tsp with 1 liter of water for about 15 minutes and strain. Kapha: sweeten with a little honey if desired. Vata; Pitta: refine with milk or cream; Sharkara/cane sugar.

Ground cassia cinnamon is the most common form of cinnamon and is obtained from the dried bark of the cassia tree. Its flavor is bold, spicy, and intense, with a peppery sweetness. Unlike its more elegant relative, Ceylon cinnamon, the aroma of cassia cinnamon is less subtle, yet very dominant and distinctive. The powder is ideal for quickly and evenly flavoring dishes. It is an essential spice in the bakery, enhancing cakes, cinnamon rolls, cookies, and desserts. It is also used in savory dishes, for example, in braised dishes, curries, and marinades. Due to its strong spiciness, cinnamon powder should be used sparingly. Please note that cassia cinnamon has a higher coumarin content than Ceylon cinnamon.

Cassia cinnamon is the most widely used type of cinnamon in Europe and North America. The whole sticks consist of a single, thick layer of bark that curls tightly when dried. Their flavor is robust, spicy, and intense, with a strong, peppery sweetness. Compared to the milder Ceylon cinnamon, cassia cinnamon has a less delicate but significantly more dominant aroma. The whole cinnamon sticks are ideal for cooking in dishes, as they release their aroma slowly and evenly into the liquid. They are a classic spice for braised meats and roasts, as well as for mulled wine, compotes, and preserves. To release the aroma, the stick can be slightly broken before use. Because of their intense flavor, they should be used sparingly and removed from the dish before serving.

Thyme is a versatile and powerful herb that is essential in Mediterranean and French cuisine. Its aroma is earthy, slightly peppery, and has a warm, woody note, often with a hint of mint. Unlike many other herbs, thyme is particularly robust and retains its flavor even after long cooking times and high temperatures. This makes it a perfect seasoning for braised dishes, soups, sauces, marinades, and roasts. Thyme is excellent with lamb, beef, poultry, and a variety of vegetables, especially potatoes and tomatoes. It is also a key ingredient in the classic French bouquet garni. Thyme is used both fresh in whole sprigs and dried, with the dried variety having a more concentrated flavor.

Star anise powder is the finely ground spice from the fruit of the star anise tree. It offers the same strong, licorice-like aroma as whole stars, but in a highly concentrated and readily available form. The powder is more intense because its essential oils are fully released and often has a pepperier note. Unlike whole stars, which release their aroma slowly, the powder provides a quick and even seasoning. It is an essential ingredient in Chinese five-spice powder and is often used in Asian cuisine for marinades, spice pastes, and rubs for meats such as duck and pork. Due to its intense spiciness, star anise powder should be used very sparingly, as it can quickly overpower other flavors. It is also excellent for adding an exotic aroma to baked goods, compotes, or mulled wine.

White mustard seeds are the largest and mildest of the mustard varieties. They come from the Sinapis alba plant and are characterized by their light, yellowish-white color. Their flavor is hot, spicy, and has a piquant, slightly nutty note, although this is considerably less fiery than that of black mustard seeds. The pungency is only released when crushed or cooked. White mustard seeds are a classic spice in European cuisine and are used primarily for pickling and preserving vegetables, pickles, or sauerkraut. They are also the main ingredient in the production of many mustard varieties, as they give the mustard its characteristic pungency and flavor. The whole seeds can also be used in sauces or dressings to achieve a subtle heat and a pleasant texture.

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.

Long pepper, also known as pippali in Indian medicine, is an ancient and fascinating spice. Visually, it differs greatly from black pepper, as it has the shape of a small, dried ear of corn. Its flavor is similar to black pepper, but with a more complex, pungent spice accompanied by a sweet, aromatic note with hints of cinnamon and nutmeg. The aroma of long pepper is more intense and creates a long-lasting warmth on the palate. Pippali in Ayurveda: In Ayurveda, pippali is highly regarded and considered a tridoshic spice, capable of balancing the three doshas of vata, pitta, and kapha. It is a key ingredient in the famous spice blend Trikatu ("the three hot ones"), along with ginger and black pepper. Pippali is particularly used in Ayurveda to strengthen the digestive fire (agni) to improve digestion and reduce flatulence. It is also valued for its beneficial effects on the respiratory system, as it helps loosen mucus and cleanse the lungs. Due to its many positive effects, it is often considered a rejuvenating and strengthening spice (rasayana).

Allspice is the dried, unbroken berry of the allspice tree, native to the Caribbean. Its name, derived from the Spanish "pimienta," means pepper, yet its flavor is far more complex. It is often called "clove pepper" because its aroma is a unique blend of cloves, cinnamon, and nutmeg, combined with a subtle peppery note. The whole berries are ideal for slow-cooking dishes, as they release their flavor over an extended period. They are an essential spice for marinades, braises, sauces, and broths. In Caribbean cuisine, they are a key ingredient in the famous jerk seasoning, while in European cuisine, they are often used during the Christmas season in gingerbread, compote, and mulled wine.

Whole Sichuan peppercorns are the distinctive spice that forms the basis of famous Sichuan cuisine. Botanically speaking, they are not a true peppercorn, but rather the dried fruit rind of a Chinese ash tree. The unique characteristic of Sichuan peppercorns is the "ma" sensation, a tingling, numb sensation on the tongue and lips that numbs the sense of taste and softens the heat of chili. Taste-wise, Sichuan peppercorns have a citrusy, woody, and slightly floral aroma that is quite different from conventional peppercorns. The whole, dried fruits are often roasted in a pan without oil before use to release their full flavor. They can then be ground or added whole to dishes. They are a must for making hot sauces, braised dishes, and hot pot dishes, to which they impart their distinctive, numbing flavor.

Ground black pepper is the powdered form of dried black peppercorns and one of the most widely used spices in the world. Its flavor is hot, peppery, and warm, but compared to freshly ground pepper, it often lacks the full, complex aroma because the volatile essential oils quickly escape during grinding. The main advantage of pepper powder is its convenience and quick use. It can be instantly stirred into dishes and provides even seasoning in marinades, sauces, soups, and batters. It pairs perfectly with almost all savory dishes and is a versatile spice. To preserve the remaining flavor, ground pepper should be stored in an airtight container in a cool, dark place.

Whole green peppercorns are the unripe, still-green fruits of the peppercorn plant. Unlike ripe, dried black peppercorns, they are usually preserved in brine or vinegar, or freeze-dried to preserve their color and fresh aroma. Their flavor is significantly milder and less pungent than that of black pepper. Green peppercorns have a fresh, herbal, and slightly fruity note with a subtle yet invigorating heat. They are a classic of French cuisine and essential for the famous green pepper sauce, traditionally served with steaks. They are also excellent for preparing terrines, pâtés, creamy sauces, and fish and poultry dishes, adding an elegant and fresh flavor.

Dried and chopped parsley is a practical and versatile spice made from the leaves of the parsley plant. Unlike fresh parsley, which has a vibrant, peppery, and slightly lemony aroma, the dried herb is much milder and more subtle in flavor. It possesses a delicate, earthy note and a very subtle spiciness. Because of its less overpowering flavor, dried parsley is often used as a splash of color or as a mild, supporting spice. It is excellent for adding an appealing visual appeal to soups, stews, and sauces without overpowering the flavor. Because its aroma is more heat-stable than that of fresh parsley, it can be added at the beginning of cooking. However, it is not an equal substitute for fresh parsley in dishes that require its fresh and intense flavor, such as tabbouleh or gremolata.

Ground nutmeg is the powdered form of nutmeg. Unlike the whole nut, which only releases its full flavor when grated, the powder offers a quick and convenient way to season dishes. Its flavor is warm, sweet, and nutty, but it often lacks the complex and intense freshness associated with freshly grated nutmeg, as the essential oils quickly evaporate after grinding. Nevertheless, the powder is a practical and popular spice in the kitchen. It is often stirred into creamy and cheesy dishes such as béchamel sauce, potato gratin, and spinach. It is also indispensable in baking, enhancing cakes, pastries, and desserts. Due to its lower seasoning power, powdered nutmeg is often used in larger quantities than freshly grated nutmeg. It is best stored in an airtight container to preserve the remaining flavor for as long as possible.

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.

Caraway powder is made from dried and finely ground caraway seeds. It offers the same warm, spicy, and slightly aniseed flavor as the whole seeds, but in a concentrated form that disperses instantly and evenly throughout dishes. Unlike whole caraway seeds, which are often found in bread or braised dishes, the powder is ideal for dishes where a smooth texture is desired. It is a staple ingredient in many soups, sauces, and hearty stews such as goulash and sauerkraut, as it adds a deep flavor without affecting the texture. Caraway powder is also commonly used to add a subtle yet distinctive flavor to bread and pastry doughs. Like the whole seeds, the powder is known for its digestive benefits.

Cubeb pepper, also known as stem pepper, is a fascinating spice that visually differs from traditional black peppercorns due to the characteristic small stem attached to the berry. Its flavor is unique and complex: it has a pleasant, mild heat overlaid with a multi-layered aromatic profile. Notes reminiscent of allspice, eucalyptus, and a fresh, slightly resinous pine aroma are evident, followed by a warm, slightly bitter aftertaste. This unique profile makes cubeb pepper a versatile spice, used not only in North African dishes like Moroccan tagines, but also as an ingredient in Indonesian dishes and spice blends like ras el hanout. Cubeb pepper is best used whole or freshly ground to fully unleash its flavor and is excellent with meat, fish, and vegetables, adding an exotic depth.

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.

Coriander seeds are the dried fruit of the coriander plant. Unlike the fresh leaves, which have a fresh, soapy, or lemony aroma, the seeds possess a warm, nutty, and slightly sweet flavor with notes of citrus and sage. Whole coriander seeds are a versatile spice in Middle Eastern, Indian, North African, and Latin American cuisine. They are often lightly toasted to release their full flavor and then pounded or ground in a mortar and pestle. They are a key ingredient in many curry powders, garam masala, and spice blends for meat marinades and pickles. Whole seeds are also excellent for adding a unique flavor to breads and baked goods. They pair well with stews, lamb, and poultry and are an essential spice for adding aromatic depth to dishes.