Ayurveda
Ayurveda is the traditional system of knowledge that developed on the Indian subcontinent over thousands of years, and it draws on a wide range of culinary and aromatic plants. This collection gathers herbs, spices and botanicals that are long associated with that tradition, presented here for their flavour, aroma and place in Indian cooking and tea culture.
The collection includes warming spices such as ginger, cardamom, cinnamon and black pepper, alongside plants like tulsi (holy basil), ashwagandha root and turmeric. Many are familiar from the kitchen, where they season curries, rice dishes and spiced milk drinks, while others are brewed as simple loose infusions. Their characters range from sweet and fragrant to peppery, earthy and pungent.
Most of these botanicals are supplied as dried loose leaf, root or powder, ready to steep in hot water or add to recipes. They are caffeine-free unless combined with tea, and can be brewed on their own or blended. Steep in freshly boiled water for five to ten minutes, adjusting quantity and time to reach the strength and flavour you prefer.
Frequently asked questions
What is in the Ayurveda collection?
It gathers herbs, spices and botanicals long associated with the Ayurvedic tradition of the Indian subcontinent, such as ginger, cardamom, cinnamon, turmeric, tulsi and black pepper.
Do these botanicals contain caffeine?
The herbs and spices are naturally caffeine-free on their own. Caffeine is only present if a product is blended with tea from Camellia sinensis.
How do I brew them?
Steep the dried leaf, root or powder in freshly boiled water for five to ten minutes, or add to recipes and spiced milk drinks. Adjust the quantity to taste.
What do they taste like?
Flavours range from sweet and fragrant, as with cardamom and cinnamon, to peppery, earthy and pungent, as with black pepper, turmeric and ginger.
