In Ayurveda, nutrition plays a significant role, and herbs are specifically used and combined for their effects in foods and teas. The herbs in the precious Nepali Gardens teas cannot be found in our regions, making them an exceptional addition to our Western diet, whether enjoyed as part of the Ayurvedic lifestyle or simply as flavorful herbal teas.
Amla, the Indian gooseberry, is rich in vitamin C. As a classic tonic in Ayurveda, it has been used for approximately 5000 years as a traditional remedy and rejuvenating agent.
The dried root of the Ashwagandha plant, as known from ancient Ayurvedic medicine, is known for its calming, strengthening, and building properties.
Traditionally, Basil flowers are said to have digestive and pain-relieving properties in the gastrointestinal tract.
Mugwort is known as a digestive elixir and women's herb. Its antispasmodic properties can provide relief in many ways.
Gotu Kola, also known as Indian Pennywort, is believed to improve learning and memory abilities according to Ayurvedic tradition, and promote calmness and peace.
The aroma of curry leaves is fresh, slightly fruity, and smoky.
Guduchi, the Heart-leaved Moonseed, ignites the life fire according to the age-old tradition of Ayurveda and promotes alertness and mental clarity.
According to Ayurvedic tradition, ginger strengthens the immune system and helps dispel coldness.
According to Ayurvedic medicine, turmeric is believed to accelerate skin healing processes.
According to tradition, mint has been used for generations to calm the digestive system and support gallbladder function.
Moringa, the miraculous tree native to Nepal, contains minerals, vitamins, proteins, and antioxidants in large and balanced quantities, which is why it is called "the best helper for mothers."
Shatavari has been traditionally used in Ayurvedic medicine for about 5000 years to address women's health issues.
Stevia, the healthy sweetener, contains no calories or sugar and helps regulate blood sugar levels.
The leaves of the Indian bay tree are traditionally used in Ayurveda as flavor enhancers.
Triphala is the collective name for the three most important Ayurvedic plants: Amalaki, Bibhitaki, and Haritaki. Together, they are believed to promote a long life through gentle regulation of digestion.
Tulsi, also known as Holy Basil, is known in the ancient Ayurvedic tradition for its preventive effects against stress and general body harmonization.
Cinnamon Basil is said to be calming and appetite-stimulating, promoting digestion and diuresis, according to ancient herbal knowledge.
Cinnamon leaf is considered beneficial for circulation and body warming in ancient herbal tradition, providing revitalization after exhaustion.
According to ancient herbal knowledge, lemon basil is said to be appetizing, digestive, diuretic, and antispasmodic.
According to ancient traditions, lemongrass is refreshing, invigorating, and can support the immune system.