Apple Cider Vinegar

• Fermented acetic acid solution rich in enzymes and trace minerals.
• Awakens digestion, sharpens clarity, and preserves the tonic blend.
• Though not classical Ayurvedic, its cutting quality mirrors the fire of discernment—said to slice through stagnation like a blade through illusion.

Raw Honey

• Produced by Apis mellifera, containing enzymes, antioxidants, and natural sugars.
• Binds ingredients, nourishes tissues, and carries herbs deeper into the body (yogavahi).
• Considered sacred in Vedic rituals, honey is one of the five immortalizing nectars (panchamrita) and symbolizes divine sweetness.

Fennel

• Foeniculum vulgare – Contains anethole, with antispasmodic and carminative properties.
• Eases gas, cramping, and indigestion, especially useful post-meal.
• Fennel was believed by ancient healers to grant clarity and calm—used to sharpen vision and insight.

Tulsi

• Ocimum sanctum – Adaptogen with antimicrobial and calming properties.
• Opens breath, calms vata, clears mental and energetic fog.
• Known as the earthly embodiment of a goddess, Tulsi was planted at doorways to guard health, purity, and sacred breath.

Ginger

• Zingiber officinale – Contains gingerol, known for anti-inflammatory and warming effects.
• Stimulates agni (digestive fire), clears kapha congestion, harmonizes flow.
• Revered as a firekeeper, ginger was thought to awaken what lies dormant and restore motion to stillness.

Amla

• Emblica officinalis – Extremely high in vitamin C and antioxidants.
• Tridoshic rasayana that builds ojas, rejuvenates tissues, and supports immune health.
• Known as “The Nurse” among Ayurvedic herbs, Amla is one of the few that both strengthens and softens, often used in rituals of renewal.

Blackpepper

• Piper nigrum – Contains piperine, which enhances nutrient bioavailability.
• Boosts circulation, stimulates metabolism, improves absorption of other herbs.
• In Ayurveda, black pepper is the spark—known as “Maricha,” a name linked to the sun’s radiant energy.