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Clove

Whether gingerbread or red cabbage or tea mixtures - cloves give food and drinks a spicy aroma. Usually a small amount of the intensely fragrant plant, which originally came from the Moluccas...

Ginkgo

Even in the Middle Ages, people used ginkgo as a medicinal tea. Even today, the prehistoric tree from China, or its seeds and leaves, is said to have a healing effect that stimulates blood...

Goji berries

Goji berries, which are also used in traditional Chinese medicine, are perhaps more familiar to many under the name of common wolfberry or wolfberry. The berry is said to have a blood pressure...

Pomegranate

The pomegranate, also known as the paradise apple, was originally cultivated from the Himalayas to the Mediterranean, but is now grown in all tropical and subtropical countries on earth. The...

Green rooibos

This type of rooibos remains unfermented after harvest. This means that more flavonoids (secondary plant substances) and antioxidants in the form of vitamins A, C and E are retained. The taste of...

Green tea

In contrast to black tea, the tea leaves with green tea are not fermented. They are air-dried, roasted or steamed, depending on the local custom. In this way, almost all aromas and active...

Guarana

The seeds of this Brazilian climbing plant have always been used as a luxury food and medicine by the tribes of the Amazon region. Guarana is the most caffeine-rich (currently known) natural...