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Ancestors incense mixture

Copal, mugwort, blackthorn, juniper berries, wood and tips

Herbal drugstore incense consists of high-quality substances , most of the herbs are checked according to the strict criteria of the Austrian or European Pharmacopoeia for their purity (impurities and residues) and, above all, for their specified minimum proportion of active ingredients .

You can find more information about smoking on our website www.kräuterdrogerie.at

Rose frankincense incense

A composition of frankincense, rose petals, and genuine rose oil. The sensual and erotic scent of the rose blends harmoniously with the sweet and rich scent of frankincense. It lifts the mood and promotes empathy, and is considered a symbol of love and passion. It can be found in our Love & Harmony and Sun, Moon & Stars incense blends.

You can find more information about smoking on our website www.kräuterdrogerie.at

Trigonella foenugraeci semen

Externally in small boils and carbuncles. Boil crushed seeds with water to make a paste and apply it to the affected area by applying it to canvas. Renew envelopes several times a day. Close tightly again after removal. Keep out of the reach of children.

Chamomillae romanae flos

For feelings of fullness, flatulence and mild, cramp-like gastrointestinal complaints, as well as for inflammation of the mouth and throat. 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 warm between meals 3 to 4 times a day or use it to rinse the mouth and throat. Close tightly again after removal. Keep out of the reach of children.

Orthosiphonis folium

To increase the amount of urine in catarrhs ​​of the urinary tract, in cases of urinary grit and to prevent urinary stones. To make a cup of tea, pour 1 teaspoonful of boiling water over it and strain after 10 minutes. Drink a cup of freshly made tea 2 to 3 times a day. Warning: The tea must not be used if there is water retention (edema) as a result of restricted heart or kidney activity. Close tightly again after removal. Keep out of the reach of children.

Ratanhiae radix

For inflammation of the gums and oral mucosa. For one cup preparation, boil 1 teaspoon full of ratanhia root with water for 15 minutes and then strain. Rinse or gargle with the freshly prepared decoction 2 to 3 times a day. Close tightly again after removal. Keep out of the reach of children.

Eleutherococci radix

Use as a tea to strengthen and strengthen feelings of tiredness and weakness. Pour 150ml of boiling water over 1 teaspoon of the drug, let it steep for 5-10 minutes and strain. Drink 1-3 cups of tea throughout the day. Keep out of the reach of children.

Savory is an aromatic, herbaceous spice known for its strong, peppery flavor with a slightly bitter yet refreshing undertone. It belongs to the mint family and is used both fresh and dried. There are two main species: the annual summer savory (Satureja hortensis), which has a somewhat milder aroma, and the perennial winter savory (Satureja montana), which has a more intense, pungent flavor. The name of the spice says it all: savory is traditionally used to season dishes containing legumes such as beans, peas, and lentils, as it not only enhances the flavor but also helps to make the dishes more digestible. It also goes well with meat dishes, especially lamb and beef, as well as stews, soups, and hearty soups. Due to its strong aroma, it should be used sparingly, as it can easily overpower other flavors. Dried savory is a reliable and flavorful addition to your spice collection.

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."

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.

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.

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.

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.

Supports digestion and reduces cravings for sweets.

Ingredients: Coriander, dandelion, milk thistle seeds, anise, fenugreek, fennel, turmeric, orange peel, ginger, cumin, apple, hibiscus, wormwood

Preparation: Pour 1/8–1/4 l of boiling water over 1 teaspoon of the mixture, let it steep for 5–10 minutes, and drink lukewarm tea in small sips.

A beautiful and sensual tea blend that invites you to feel good.

Ingredients:
Lady's mantle, damiana, rose, cinquefoil, yarrow, orris root

Preparation:
Pour 1 teaspoon with 1/4 liter of boiling water and let it steep for 10 minutes.

A wonderfully tasting tea for women at every stage of their lives!

Ingredients: Elderflowers, yarrow, lady's mantle, cinquefoil, ground ivy, rose petals, marigold

Preparation: Pour 1/4 - 1/2 liter of boiling water over 1 tablespoon of herbs and let it steep for 5-10 minutes.

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.

Ground long pepper, known in Ayurveda as pippali, is obtained from the dried, spike-shaped fruits of the pippali plant. When ground, it offers a concentrated, powerful spice that is significantly more intense than that of the whole fruit. Its flavor is a complex blend of the peppery heat of black pepper and a unique, lingering sweetness with notes of cinnamon and ginger. The powder is ideal for adding a consistent, aromatic warmth to dishes and is an important ingredient in many spice blends and rubs. Pippali in Ayurveda: In Ayurveda, pippali is considered one of the most important and potent spices. It is a central ingredient in the famous blend Trikatu ("three hots"), along with ginger and black pepper, which is used to stimulate metabolism. Pippali is considered a spice that particularly balances the doshas Vata and Kapha. It is known to strengthen the digestive fire (Agni) and improve nutrient absorption. In addition, it is traditionally used to support lung and respiratory health, as it helps reduce Kapha (mucus). Pippali is often used in Ayurveda in powder form for teas, elixirs, and as an ingredient in healing formulas.

Elecampane root incense

Fine, balsamic, slightly violet-like fragrance
It helps you stand up straight and stand true to yourself in dark times. It protects and clarifies, bringing warmth to the heart. It supports sadness and heavy thoughts. It is good for energetically cleansing rooms.

Mixes well with mastic, frankincense, sage, mugwort.

Herbal drugstore incense consists of high-quality substances , most of the herbs are checked according to the strict criteria of the Austrian or European Pharmacopoeia for their purity (impurities and residues) and, above all, for their specified minimum proportion of active ingredients .

You can find more information about smoking on our website www.kräuterdrogerie.at