With ‘Tea’ having developed into a ‘larger’ word which encompasses so much more than only the harvest of the Camellia sinensis bush, we have gone the extra mile, putting ourselves in a position to service this new emerging business.
Rounding off our interesting range of teas, we offer a wide range of certified organic Herbs, Spices and Flowers. Our offerings are, individually or collectively, the very foundation blocks of the host of infusions available globally as loose leaf tisanes or in the form of tea bags.
A large percentage of the tisanes listed are cultivated by us in our captive certified organic farms located in the hill districts of North India. Our cultivation areas conform to USDA-NOP and EU organic norms.
Having put together as comprehensive a basket of tisanes/infusions as possible, we are constrained by ‘natural’ limitations. Regardless, should there be any specific requirement for any particular spice, herb or flower not included in our list, please feel free to contact us on email@example.com. Having the requisite organically certified areas under our captive cultivation, subject to geographical, seasonal and elevation related limitations, we would be delighted to give a shot at servicing specific requests.
Anise (Fennel) Seeds
Anise (Pimpinella anisum), also known as Aniseed, is a flowering, herbaceous annual plant growing to a height of 3 ft. The fruit is an oblong dry schizocarp, 3-5 mm long.
Containing liquorice-like components, anise is sweet and very aromatic and is generally used as a component of Chai.
Black Pepper (peppercorns)
Is the dried seed of Piper nigrum, a flowering vine cultivated for its fruit, which is usually dried and used as a spice and seasoning. In the dried form, the fruit is often referred to as peppercorns which are small buckshot like pellets, approx 5mm in diameter.
While dried ground pepper is one of the most common of spices in European cuisine and may be found on nearly every dinner table in all parts of the world, this spice is also an integral part of any good Chai blend.
The name Chamomile or Camomile means "earth-apple", because of the apple like aroma of the plant.
The Chamomile flower is most often consumed in the form of a herbal tea infusion, the effects of which are said to include calming of the digestive tract, easing of the spasms of irritable bowel syndrome, nocturnal cramps and period pains. Chamomile is accepted as being a relaxant and sedative and is often had at night as a cure for insomnia.
Chrysanthemum is an herbaceous perennial plant which grows to 50–150 cm, with deeply lobed leaves and large flower heads which are white, yellow or pink in the wild species.
Yellow or white chrysanthemum flowers are boiled to make a sweet drink in some parts of Asia. The resulting beverage is known simply as "chrysanthemum tea" which has many medicinal uses, including an aid in recovery from influenza. In Korea, a rice wine flavoured with chrysanthemum flowers is called gukhwaju.
Chrysanthemum petals are an interesting and colourful addition to a number of tea blends.
Cinnamomum verum is a small evergreen tree 10–15 Mtr tall which is native to India, Sri Lanka, Bangladesh, and Nepal. The bark is widely used as a spice thanks to its distinct odour and flavour which is the result of an aromatic essential oil that makes up 0.5% to 1% of its composition.
Cinnamon bark, while principally employed in cookery as a condiment and flavouring material, has wider usage with the crushed bark being an integral part of any Chai blend and is, in some cases, even consumed as a spicy ‘stand alone’ tisane.
Are the aromatic dried flower buds of the tree Syzygium aromaticum which are native to Indonesia, India, Zanzibar, Madagascar and Sri Lanka. The clove tree is an evergreen which grows to a height ranging from 10-20 Mtr. The name derives from French clou - a nail, since the buds vaguely resemble small irregular nails in shape which are ready for harvesting when 1.5-2 cm long.
Cloves have historically been used in Indian and Mexican cuisine, often paired together with cumin and cinnamon. Cloves are a key ingredient in any Chai blend.
Bellis perennis is also known as Common Daisy, Lawn Daisy or occasionally English Daisy. It is a herbaceous plant with flower heads which are 2–3 cm in diameter.
Having astringent properties, the Daisy flower has been used in folk medicine and is now accepted as a natural tisane which is had either as a stand alone or as a part of a tea blend when blended with Black or Green Tea.
Ginger (Diced and Dried)
Commonly used as a cooking spice throughout the world, ginger is the rhizome of the perennial plant Zingiber officinale. The ginger plant has a long history of cultivation, known to have originated in China from whence it spread out to India, Southeast Asia, West Africa, and the Caribbean.
In the United States, ginger is generally recognized as safe by the FDA and, though not approved for the treatment or cure of any disease, is accepted as an unregulated dietary supplement. Traditionally ginger, in the form of a stand alone or blended (with Tea) infusion is a common remedy for common colds and flu.
As pure dried raw chunks of ginger root, it makes for a bracing and invigorating hot cup which is, surprisingly, very nice and smooth when iced. Ginger may also be blended with many other teas at home. It is a fact that no Chai blend is ever complete without the addition of ginger.
Green Cardamom (Pods)
These small, light green seedpods, triangular in cross-section and spindle-shaped, with a thin papery outer shell contain small black seeds which have a strong, unique taste, with an intensely aromatic fragrance.
While a common ingredient in Indian cooking, the use of cardamom is widespread and is an integral component of any good Chai blend.
Hibiscus, or rosemallow, is a large flowering plant native to warm temperate, subtropical and tropical regions throughout the world.
All over the world, the flower of the Hibiscus sabdariffa is used as a vegetable and to make herbal teas and jams. The infusion of the Hibiscus is popular for its colour, tanginess and mild flavour. With sugar added, it tastes somewhat like cranberry juice. Dieters or persons with kidney problems often take it without adding sugar for its beneficial properties and as a natural diuretic. Hibiscus petals may be steeped to make a bracing hot brew or an invigorating iced drink which is very tart and a little sweet. Many people use just a couple of petals to add some zing to their favourite tea blends.
Hibiscus is considered to have medicinal properties in the Indian traditional system of medicine and is used to make concoctions believed to cure various ailments.
Jasmine (Flowers or Petals)
Jasmine, derived from the Persian yasmin, translates as the "gift from God". The plant grows as shrubs or vines native to tropical and warm temperate regions of the world.
Being the most widely used flowering infusion, Jasmine tisane is consumed in China, where it is called Jasmine flower tea. The flowers are also used to blend with tea, which often has a base of green tea, though Black and sometimes an Oolong base is also used.
The delicate Jasmine flower opens only at night and is plucked in the morning when the tiny petals are tightly closed. Flowers and tea are "mated" in machines that control temperature and humidity. It takes four hours or so for the tea to absorb the fragrance and flavour of the Jasmine blossoms. For the highest grades, this process may be repeated as many as seven times.
The spent flowers may or may not be removed from the final product, as the flowers are completely dry and contain no aroma. When present, they simply add visual appeal and are no indication of the quality of the tea.
Lemon Grass (Cymbopogon flexuosus), also known as Cochin Grass or Malabar Grass, is native to Cambodia, India, Sri Lanka, Burma and Thailand and is used as a tisane, for cooking, as a medical herb and in perfumes.
Lemon grass has a distinctively citrus flavour and is either dried and powdered, or used fresh. Finely cut stalks of Lemon Grass are widely used as stand-alone tisanes or as an ingredient for black or green teas adding a fresh, citrusy, and refreshing taste and aroma which makes a great iced drink and adds a refreshing angle to other teas whether Green, Black or Oolong.
The Lemon fruit is notable for its distinctive and heady fragrance, partly due to the presence of flavonoids and limonoids which are a main constituent of the rind of the fruit.
Cut into small strips and sun dried, the peel adds a distinctive aroma to tea blends and is widely used in hot and iced teas, both green and black.
The peel we offer is drawn from the larger variety of lemon which has a more distinctive and sweetish aroma as compared to the small green lemon variety.
Mint is a variety of highly aromatic, perennial herbs. The leaf colour range from dark green and grey-green to purple, blue and sometimes pale yellow.
The leaf of the plant, fresh or dried, is the culinary source of mint. When storage is not an issue, fresh mint is usually preferred over dried mint. The leaves have a pleasant warm, fresh, aromatic, sweet flavour with a cool aftertaste. Mint leaves, widely used in teas are also used for flavouring beverages, jellies, syrups, candies, and ice creams. Mint is a necessary ingredient in Touareg tea, a popular tea in northern African (especially Morocco) and Arab countries.
Our orange peel is the rind of a range of small, sweet loose jacket Mandarins which are native to the areas where we have our certified organic cultivation. These Mandarins, with their distinctive bright reddish orange colour and heady sweet aroma provide us with a rind which adds a zesty tang to infusions.
On its own, orange peel is widely accepted as a natural tisane and is also used as a flavour enhancer in a many green and black tea blends.
The rose hip is the pomaceous fruit of the rose plant which, while typically reddish orange, may also be dark purple to black in some species. This herb steeps up light and bright, with a lovely sweet/spicy flavour which is extremely high in vitamin C.
Rose hips, especially of Rosa canina (Dog Rose) and R. majalis, have traditionally been used as a source of Vitamin C. Rose hips were used in many food preparations by the indigenous peoples of the Americas and are commonly used as an herbal tea, often blended with hibiscus and may also be used to make jam, jelly, marmalade and wine. Rose hip teas are also used as a natural defence against common colds and influenza.
Rose is a perennial flowering shrub or vine of the genus Rosa, within the family rosaceae, which contains over 100 species which are all widely grown for their beauty and fragrance.
Attar of rose is the steam-extracted essential oil from rose flowers that has been used in perfumes for centuries. Rose water, made from the rose oil, is widely used in Asian and Middle Eastern cuisine.
Blended with black teas, rose petals, besides enhancing the appearance manifold, add an interesting twist to the cup quality.
Rose petals are available in two varieties, Red and Pink.
Stevia is a genus of about 240 species of herbs and shrubs in the sunflower family (Asteraceae), native to subtropical and tropical South America and Central America.
The species Stevia rebaudiana Bertoni, commonly known as sweet leaf, sugarleaf, or simply stevia, is widely grown for its sweet leaves. As a sugar substitute, stevia's taste has a slower onset and longer duration than that of sugar and has garnered attention with the rise in demand for low-carbohydrate, low-sugar food alternatives which is attractive as a natural sweetener to diabetics and others on carbohydrate-controlled diets.
Stevia is widely used as a sweetener in Japan, and is accepted in the US and Canada as a dietary supplement, although not as a food additive.
The sunflower (Helianthus annuus) is an annual plant in the family Asteraceae and native to many countries around the globe. With a large flowering head (inflorescence) which can reach 30cm in diameter, the stem can grow as high as 3 metres.
Blended with black teas, rose petals, besides enhancing the appearance manifold, add an interesting twist to the cup quality.
Tulsi (Holy Basil)
The herb Tulsi has been enjoyed for thousands of years in India for its health and medicinal values as well as its sweet, fragrant flavour. An integral part of Ayurveda, Tulsi (or Holy Basil as it is known in Western culture) has a unique combination of beneficial phytochemicals which work together to provide strong antioxidant properties, helping the body fight external and internal stresses such as pollution, allergens, tension and strengthens the body's immunity.
Ocimum sanctum, besides being accepted as being as a medicinal plant, has an important role in Hindu worship.
Marked by its strong aroma and astringent taste, besides being an excellent stand alone tisane, Tulsi also blends in easily with teas of all kinds.