Cinnamon is a versatile spice that comes from the inner layer of bark derived from dozens of varieties of evergreen trees. Originally from Sri Lanka, cinnamon is now predominantly harvested in Indonesia, China, Vietnam and Burma. Once the bark of the tree is pealed and dried, it quills up into what is most commonly known as a cinnamon stick. At this point, it’s either left intact or ground into a powder, both of which have antioxidant potency and natural antimicrobial properties. Cinnamon has a unique quality of tasting sweet without any sugar!


Zesty ginger is the warming and uplifting cousin to powerful and vibrant turmeric. Ginger is a tropical plant grown as a rhizome or root and has been used for thousands of years as a remedy to the common cold and stomach issues. In fact, in Ayurveda it is a multi-faceted ingredient that is believed to support a healthy inflammation response and maintain circulation.

Polyflower Honey


Lemon is a tart and bitter citrus fruit that contains unique flavonoid compounds with antioxidant properties. Lemons are one of the most alkaline foods, helping to restore the body’s pH balance and may neutralize free radicals. This tangy fruit is a source of vitamin C, which supports immunity balance. Pectin, also found in lemons could balance circulation, metabolism and digestion.


Spearmint is known for its cooling properties that balance digestion and may contribute to stomach wellness. Spearmint has antimicrobial and anti-fungal properties that can balance positive bacteria in the digestive tract and it contains many vitamins, antioxidants and essential nutrients that many say support a healthy immune response.

Black Pepper

Black pepper comes from the berries of the pepper plant. Once dried these pepper berries become peppercorns, which are typically ground into a powder mainly used to spice food. When paired with turmeric black pepper does more than add spice. When paired with turmeric, black pepper has been shown to increase the bioavailability of curcumin (turmeric's most research phytocompound) by up to 2000 percent!
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