Lemon grass contains essential oils and has a strong, lemony-fresh taste. The origins of this plant from the family of grasses that is primarily used in the Asian kitchen are still unclear to this day.
First discovered in 1696 and presumably created through the coincidental hybridisation of the water mint and wild mint, peppermint is now one of the most familiar plants in the world. Peppermint is extremely popular throughout the world due to its refreshing aroma. It has a mild, pleasant pungency.
A member of the rose family, the rosehip has bright red fruit that contains many little nutlets. It thrives in the wild throughout all of Europe and Asia, preferable in a site with direct sunshine. Depending on when they are harvested, the taste of rosehips ranges from sourish-tart to slightly sweetish
The orange is the most frequently cultivated citrus fruit in the world. It originally came from Asia and was only introduced to Europe in the 15th century. Its peel contains numerous essential oils and the taste is similar to the fruit pulp in its fruitiness but not quite as sweet and slightly bitter.
Liquorice has already been known since ancient times. Its sweetening power is about 50 times stronger than that of sugar. It tastes mild-sweetish and bitter-tart.
Cardamom has been one of the most popular spices for thousands of years throughout the entire Asian and Arabian area. Its subtle, sweetish-spicy aroma predestines cardamom for use in many different foods ranging from sharp curries to spicy Christmas biscuits.
Cinnamon is among the most expensive spices in the world and was supposedly already used as a spice in China in 3,000 B.C. Cinnamon is extracted from the bark of the South-Asian cinnamon tree. It has an aromatic-sweetish taste and contains valuable essential oils.
Whether in the Christmas biscuits, as a curry mixture or in lemonade: The bulbous ginger is among the best-known spice plants in the world. For thousands of years, it has been cultivated in the tropical heat of eastern Asia. It gives many of our YOGI TEA®s a fruity-hot and aromatically spicy taste.
Alfalfa is the Arabian word for the “father of all food.” Its flowering season is from June to September. The taste is subtly nutty and aromatic-spicy.
Also called the “king of spices,” black pepper is one of the world’s most important spices in addition to salt. It originally came from the Indian Malabar Coast and tastes intensive-spicy, ranging from slightly spicy to quite spicy.
Celery belongs to the umbellifer family and is widespread in the kitchens of the world. The plant, which grows up to one metre in height, originally came from the Mediterranean region. Its seeds have a subtle tart and intensively spicy taste.
Cloves are the flower buds of the clove tree and primarily familiar as a spice for both sweet and salty food in the European part of the world. They belong to the myrtle family and have an intensive spicy aroma. They were even worth their weight in gold in both old China and Egypt.
To this today, it is still not clear where the lemon – a member of the citrus family – actually came from. It is presumed that its origins were in northern India. But due to its refreshing-sour taste, it has already been spread around the world for thousands of years.
Kombucha is a fermented beverage that is produced through the fermenting of strong teas with various types of yeast. It originally came from the North of China and was rediscovered in eastern Europe during the last century. Kombucha tastes sourish-sweet and refreshingly aromatic.
The famous painter Albrecht Dürer saw it as “a gift from God”: the nettle, which can reach a height of 1.5 metres. It grows in temperate zones throughout the world – at the wayside and along fences, as well as in meadows and gardens. Thanks to its pleasantly mild taste, it is an increasingly popular ingredient in foods, hot beverages or smoothies.
Pour 250 ml of freshly boiled water over the teabag. Allow to infuse for 7 minutes – or longer for a stronger flavour.
- 250 ml 100°C
- 7 Min