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Folium Rubi fruticosi

For mild diarrhea. To make a cup of tea, pour boiling water over 2 teaspoons and strain after 10 minutes. Drink a cup of freshly made tea between meals several times a day. If the diarrhea lasts longer than 3 days, see a doctor. Close tightly again after removal. Keep out of the reach of children.

Althaeae radix

For catarrh of the upper respiratory tract and mild digestive problems. For a cup of tea, pour 1 teaspoonful of cold water over it and strain after 1/2 hour. Drink 1 cup of freshly made tea several times a day. The tea can be warmed slightly before drinking. Close tightly again after removal. Keep out of the reach of children.

Folium Eucalypti

For inhalation for catarrh of the upper respiratory tract. Pour 1/2 liter of boiling water over 2 teaspoons and deeply inhale the vapors of the still hot tea infusion. Close tightly again after removal. Keep out of the reach of children.

Foeniculi amari fructus

For flatulence and mild, cramp-like gastrointestinal complaints, as well as for dissolving mucus in cases of catarrh of the respiratory tract. To make a cup of tea, pour 1 to 3 teaspoons full of boiling water over it and strain after 10 minutes. Drink a cup of freshly made tea warm between meals 2 to 4 times a day. For infants and small children, the tea can also be used to dilute milk or porridge. Close tightly again after removal. Keep out of the reach of children.

Ononidis radix

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, boil 1 teaspoon full of water for 15 minutes and then strain. Drink 1 cup of tea between meals 1 to 3 times a day. Warning: Tea made from hackle root must not be drunk if you have fluid retention (edema) as a result of restricted heart or kidney activity. Close tightly again after removal. Keep out of the reach of children.

Flos Graminis

For external use in the form of hot compresses for muscle and joint pain. Apply hot, moist compresses once or twice a day for 1/2 to 1 hour. If repeated, wash the treated areas with cold water in between. Close tightly again after removal. Keep out of the reach of children.

Levistici radix

For digestive problems. To make a cup of tea, pour 1 teaspoonful of boiling water over it and strain after 10 minutes. Drink 1 cup of freshly made tea several times a day between meals. Warning: Tea made from lovage root must not be used if there is inflammation of the kidneys and the urinary tract or if the kidneys are impaired. Close tightly again after removal. Keep out of the reach of children.

Folium Vitis-ideae

For mild diarrhea. To make a cup of tea, boil 1 teaspoon full of water for 15 minutes and then strain. Drink a cup of freshly made tea between meals several times a day. If the diarrhea lasts longer than 3 days, see a doctor. Close tightly again after removal. Keep out of the reach of children.

Flos Primulae

To promote mucus formation in cases of catarrh of the upper respiratory tract. To make a cup of tea, pour 1 to 2 teaspoons of boiling water over it and strain after 10 minutes. Drink a cup of freshly made tea as hot as possible several times a day, especially in the morning when you get up and in the evening before you go to bed. Warning: In rare cases, after the flowers come into contact with the skin, hypersensitivity in the form of reddening of the skin with blistering may occur. Close tightly again after removal. Keep out of the reach of children.

Solidaginis herba

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. Close tightly again after removal. Keep out of the reach of children.

Cinnamomi cortex

For mild digestive problems. To make a cup of tea, pour 1 teaspoonful of boiling water over it and strain after 10 minutes. Warning: Cinnamon bark preparations should not be used if you have stomach or intestinal ulcers or during pregnancy. Close tightly again after removal. Keep out of the reach of children.

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.

Cilantro leaves, also known as cilantro in many parts of the world, are the fresh herb of the coriander plant. In contrast to the warm, nutty coriander seeds, the leaves have a very distinctive, sharp, and lemony flavor, often with a slightly peppery note. However, for some people with a genetic predisposition, the leaves taste like soap, making the herb a controversial but popular spice. Fresh coriander is a central ingredient in Mexican, Southeast Asian, and Indian cuisine. It is almost always added at the end of cooking or used as a garnish, as its flavor is quickly lost to heat. Coriander leaves are essential in the preparation of salsa, guacamole, curries, dals, and Thai dishes. Their fresh, invigorating flavor adds a distinctive, bright zest and a splash of color to many dishes.

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.

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.

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.

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.

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.

Ingredients: Basil, fennel, ginger, juniper, clove, marshmallow and calamus root, pennyroyal, licorice

Preparation: Pour 1 tablespoon with 1⁄4 to 1⁄2 liter of boiling water and let it steep for 5–10 minutes.

Ingredients: Raspberry leaves, lemon balm, lemongrass, blueberry, rose, cornflower

Preparation: Pour 1 teaspoon with 1/4 liter of boiling water and let it steep for 5-10 minutes.