Ingredient library

One page per botanical. Short, honest, and grounded in what the evidence supports.

Chamomile
Matricaria chamomilla
A small daisy-family flower used for centuries as an evening infusion. Gentle, honeyed, and reliably calming.
Ginger
Zingiber officinale
A warming rhizome with a long culinary and medicinal history across South and East Asia.
Peppermint
Mentha × piperita
A natural hybrid of watermint and spearmint, prized for its clean menthol lift.
Hibiscus
Hibiscus sabdariffa
The dried calyx of the roselle flower — intensely ruby, bracingly tart, and drunk worldwide from Egypt to Mexico.
Butterfly Pea
Clitoria ternatea
A vivid indigo flower from Southeast Asia, brewed for colour, calm and one of the highest anthocyanin loads in the herbal world.
Rose
Rosa × damascena
Damask rose petal — the perfumed backbone of South Asian and Middle Eastern infusions, and a gentle antioxidant carrier.
Betel Leaf
Piper betle
The heart-shaped leaf at the centre of the Indian pan tradition — peppery, cooling, and long used after meals.
Turmeric
Curcuma longa
The golden rhizome at the centre of Ayurvedic practice, and the single most researched culinary botanical of the last two decades.