Lemon Lily began crafting tea in 2012.  We decided to keep things simple.  We provide pure and wholesome teas from 100% organic and natural sources.  We focus our efforts on natural taste, supporting health & wellness and ensuring that all of our suppliers provide certified organic ingredients.

The end result is more than 150 unique and wonderful teas and tisanes featuring the world's purest and healthiest ingredients.  All of the teas are Certified Organic, 100% natural and completely delicious.

Not all teas are created equally.  In fact, the current leading retailers are focused on filling their teas with candies and artificial flavours, which strip the benefits of drinking tea away. 

 

Tea should be:

- Healthy

- Wholesome

- Pure

 

Tea should not be:

- Loaded with artificial flavours

- Topped with candy and sugar

- Opened and closed countlessly throughout the day removing freshness

 

Here are many of our ingredients including their health benefits:

 

Teas: 

Tea is an aromatic beverage commonly prepared by pouring hot or boiling water over cured leaves of the tea plant, Camellia Sinensis. There are several varieties, including black, green, white and oolong.  There are also herbal teas, including rooibos, chamomile and many others.

 

Black Tea
Black Tea is a type of tea that is more oxidized than oolong, green and white teas. Because of the fermentation process, black tea is usually richer in color, more penetrating in flavor, and has a higher concentration of caffeine than other teas. 

 

Green Tea
When producing Green Tea, the leaves undergo minimal oxidation. The content of flavonoids in a cup of green tea is higher than that in the same volume of other food and drink items that are traditionally considered of health contributing nature, including fresh fruits, vegetable juices or wine.

 

White Tea
White Tea is a lightly oxidized tea. The leaves and buds are allowed to wither in natural sunlight before they are lightly processed to prevent further tea processing. The name derives from the fine silvery-white hairs on the unopened buds of the tea plant, but the beverage itself is not white but pale yellow.White tea contains the most antioxidants.

 

Yellow Tea
Yellow Tea usually implies a special tea processed similarly to green tea, but with a slower drying phase, where the damp tea leaves are allowed to sit and yellow. It has a subtle aroma and taste.

 

Herbal Tea
Herbal Tea, also known as Tisane, is any non-caffeinated beverage made from the infusion of herbs in hot water. They are are often consumed for their physical effects, especially for their stimulant or relaxant properties as well as for their fragrance and antioxidant properties.

 

Oolong Tea
Oolong tea is unique because of its partial fermentation which produces a diverse arrangement of both off-green and black leaves. This tea is tasty, full bodied, healthy and has a smooth aftertaste.

 

Rooibos Tea
The Rooibos is a plant member of the legume family of plants growing in South Africa. Its leaves are packed with antioixidants and flavonoids and since they lack caffeine,they are frequently used as tisanes, brewed alone or mixed with milk and/or sugar.

 

Matcha
Matcha tea is a refresing beverage containing rich historic roots within Japanese tea drinking ceremonies. Matcha, which literally means "finely powdered tea," is made from young green tea leaves. It has a bold green color and mildly sweet flavor. Contains caffeine. 

 

Chai Tea
Chai is a flavoured tea beverage made by brewing black tea and flavouring it with a mixture of aromatic Indian spices and herbs. The traditional composition of spices often differs depending on the region in Asia, but some common spices are ground ginger, cardamom pods, cinnamon, star anise, fennel, peppercorn, cloves, nutmeg, coriander and/or liquorice root.

 

Herbal Tea Ingredients:

Chamomile
This Herbal Tea derives from chamomile flowers found in Egypt.

 

Hibiscus
Hibiscus flowers have a distinctive taste and liquor.  It offers a lemony taste with a pinkish red colour when steeped.

 

Lemongrass
With its lemony scent and hint of rose aroma, lemongrass is an essential ingredient in teas. Its essential oil consists mainly of citral, which gives the leaves a subtle citrus flavour and aroma.

 

Peppermint
Native to Europe, this distinctive herb is actually a natural hybrid of spearmint and water mint. Commonly cultivated around the world, the oil of peppermint offers its cool, refreshing flavor and unmistakable aroma to a wide variety of foods and beverages. 

 

Yerba Mate Roasted
Yerba mate comes from the dried leaves and stems of a South American rainforest holly. The term mate is a Guarani Indian word for gourd, referring to the hollowed out gourds once used to hold the tea. In traditional use of yerba mate, the tea cup is often shared among close friends and family, all of whom use thee same straw as a sign of friendship.

 

Tea Ingredients:

Acai Berry Powder
Acai Berry Powder is extremely high in antioxidants and anthocyanins, rich in protein fiber, vitamin E and iron. It is naturally low in sugar and the flavor is described as a mixture of red wine and chocolate. Sourced from Bolivia.

Anise Seed
The Anise Seed has a strong licorice-like flavor and scent. Western cuisines have long used anise to flavour some dishes, drinks, and candies. Sourced from Egypt.

Apple
Rich in Fiber and vitamin C, the fruit of the apple tree is an excellent source of key vitamins and minerals. There are many different kinds of apples and consequently a wide variety of apple flavours (crisp, juicy, sweet, tart..). Sourced from the USA.

Apricot (Turkish)
Apricots are small, golden orange fruits with velvety skin, not too juicy but smooth. Their flavor combines sweetness with a soft tartness that lies somewhere between a peach and a plum. They are filled with fiber and vitamin C. Sourced from Turkey.

Aronia/Chokeberry
Native to North America, Aronias are shrubs in the rose family. The fruit is a small pome with a very strong flavour. Aronia is used as a flavouring for many foods and beverages, since the juice from the ripe berries is sweet and sour and contains high doses of vitamin C. Sourced from the USA. 

Banana
Bananas are an excellent source of vitamin B6, fiber, and contain moderate amounts of vitamin C, manganese and potassium.

Basil Leaf
Basil is a herb well known for its sweet aroma and the fresh flavor that it lends to food. The herb is sweet, slightly minty and slightly peppery. Sourced from the USA.

Beetroot Powder
Beets have the highest sugar content of all the vegetables and are becoming popular as a sweetening substitute. Beet powder provides a wide range of nutrients, among them beta-carotene, calcium, fiber, magnesium and vitamin C. Sourced from Egypt.

Bilberry Leaf
The European Bilberry bush is a close relative of American blueberries, cranberries, and huckleberries. The fruit is smaller than that of the blueberry but with a fuller taste. Packed with flavonoids, these fruits can be eaten fresh or made into jams, juices or pies. Sourced from Albania.

Blackberry Leaf
Blackberries are sweet darkly colored fruits that grow on bushy vines in small clusters. They are notable for their high nutritional contents of dietary fiber, vitamin C, vitamin K and manganese. Their leaves are sweet and can be used on tea infusions as well as sprinkled on food. Sourced from Hungary.

Blueberries (Wild)
Blueberries are flowering plants with indigo-colored berries that have a sweet taste when mature, with variable acidity. They have a diverse range of micronutrients which includes the essential mineral manganese, vitamin C, vitamin K and dietary fiber.

Blue Vervain
Blue Vervain or Verbena is a herb of the mint family, bearing numerous, small lilac-blue flowers borne in dense spikes. Traditionally used in tea as a tisane due to its calm effects, it has a longstanding use in herbalism and folk medicine. Sourced from the USA.

Brown Sugar
Brown sugar, also called Raw sugar, is produced by grinding sugar cane and it has a pleasant taste, very similar to liquorice. Since it is not refined, it contains all the nutrients from sugar cane,  among them vitamin A, vitamin B1 and vitamin B2.

Cacao Nibs (Roasted)
Cacao beans and nibs contain more flavonoid antioxidants than most other vegetables and fruits, with up to four times as much concentrated antioxidants as green tea. They are rich in magnesium, calcium, iron, zinc, copper, manganese and potassium, and are a good source of  many vitamins. They can be eaten raw, roasted, brewed or powdered into tea. Sourced from Peru.

Cardamom
The sweetly aromatic cardamom is the fruit of a tropical plant related to ginger, and it is one of the world’s most expensive spices. It delivers an aromatic, slightly sharp taste, and it is often used in desserts and as a key ingredient in certain beverages. Sourced from Guatemala.

Carob (Roasted)
The Carob is a tree from the same plant family as beans and peas. The pods are rich in antioxidant polyphenols and they are used in the same manner as cocoa powder. The roasting process sweetens the otherwise bitter seeds, making it a perfect substitute for chocolate. It can be sprinkled on food or taken as a tea or an extract. Sourced from Spain. 

Celery Seed Powder
Celery has high content of vitamin A and rich supplies of potassium, folate, calcium, magnesium and iron. The fruit or seed is grayish green to brown with a slightly bitter, spicy taste and it is used as a flavouring. Sourced from Egypt.

Chia Seed
Touted as being the new 'superfood', Chia seeds are high in easily digestible protein, essential fatty acids, vitamins, soluble fiber, antioxidants, and minerals. They also have a pleasant nutty flavor. Sourced from Paraguay.

Cherry
The Cherry is the fuit of many plants of the genus Prunus. Their taste can be sweet or sour, and as a raw fruit they are a good source of dietary fiber and vitamin C.

Cinnamon (Cassia)
Cinnamon is a spice obtained from the inner bark of several trees from the Cinnamomum family. With a very distinctive sweet aroma and pungent taste, it is used around the world in both sweet and savoury foods and teas. Sourced from Indonesia.

Cloves
Cloves are the dried  flower bud of the "Eugenia aromatica" tree. They are high in vitamins, minerals and fiber and they are commonly used in teas, baked goods and essential oils due to their sweet but slightly spicy fragance. Sourced from Sri-Lanka.

Coriander / Cilantro - Leaf 
Coriander, also called Cilantro, is a very valued herb because of the strong flavour of its leaves, which have a distinctive citrus hint.The fresh leaves are also a key ingredient in many Asian and Indian foods. Sourced from Israel.

Cornflower
Cornflower is a deep blue-hued wildflower that has been cultivated as a garden flower and also used as a natural dye for centuries.  Nowadays they are often an ingredient in many tea blends and tisanes. Sourced from Croatia.

Cranberry
Cranberries are part of a group of shrubs native to North America. Their raw fruits offer a wide variety of tastes, from refreshing sharp acidic flavours to slight apple-like tastes. They are packed with high levels of antioxidants and also contain vitamin C, fiber and manganese. 

Damiana- Leaves
The Damiana is a shrub that grows small, yellow flowers which bloom in summer and are followed by small fruits with a fig-like taste. Since the Damiana leaves are a bit bitter they are often blended with other herbs for infusions. Sourced from Mexico.

Devil's Claw Root
The Harpagophytum, commonly known as Devil's Claw due to the to the peculiar appearance of its hooked fruit, is a plant in the sesame family. Its roots are chopped and allowed to dry in the sun before consumption. One of the bitterest of all herbs, it makes a very good digestive stimulant. Sourced from South Africa.

Elderberries
The Elderberry, or Sambucu, is a shrub that produces black-hued bittersweet berries which are rich in fiber, potassium and vitamin C. They are commonly used in desserts, teas and even occasionally in winemaking. Sourced from Hungary.

Fennel Seed
Fennel “seeds” are actually whole fruits, the most aromatic seeds found in the center of the seed head. With a distinct anise-like aroma, this common cooking spice is also used to make herbal teas and in laxative preparations. Sourced from Turkey.

Flaxseed
Flax is a fibre crop that is grown in cooler regions of the world. Its seeds, which have a soft nutty flavour, are rich in dietary fiber, omega 3 fatty acids and other nutrients. Sourced from Canada.

Fo-Ti Root
With a distinctive sweet yet bitter taste, Fo-Ti has been used in Chinise traditional medicine for centuries as it is thought it has calming effects. Depending on the method of processing, there are various types of Fo-Ti on the market. "Cured" Fo-Ti is one of the most common and its basic process involves curing raw Fo-Ti roots in a soup of black bean sauce and wine. Sourced from China.

Ginger Root
A tropical reed-like plant, Ginger has lance-shaped leaves and bears stalks of white or yellow flowers. Its root , known in traditional medicine for its anti-inflammatory properties, offers a rich aroma with a woody note and sweet citrus undertones. It is a good source of Vitamin C, Magnesium, Potassium, Copper and Manganese.  Sourced from Peru.

Ginkgo Leaf 
 Having lived for million years, the Ginkgo tree is one of the oldest known species on the planet. Its leaves are sweeter than their fruit and are said to have a gentle effect on the body. They are a good source of Citamin C and Vitamin A as well as iron. Sourced from the USA.

Ginseng Root
Ginseng is usally found in cooler climates.The root is most often available in dried form, either whole or sliced, and may be included in small doses in tisanes and energy drinks. Sourced from the USA.

Goji Berries
Lycii berry, otherwise known to Chinese herbalists as Goji, is a bright red, almost chewy berry with a taste very similar to raisins. Whole berries can be eaten raw, as they have a pleasant taste, or prepared as a tea. Goji Berries contain more beta carotene than carrots and 500 times more vitamin C by weight than oranges. Sourced from China.

Gotu Kola
Gotu Kola is popularly used as a food source within Bangladesh, Thailand, and Sri Lanka. It is rich in vitamin C, and is often served with rice, curries, and other vegetarian dishes.Sourced from Sri Lanka.

Guarana Seed
A native evergreen, guarana is a sprawling, shrub like vine native to the Amazon region. The guarana tree produces red berries that have been used like coffee in its native Brazil for centuries.The seeds of the berry are dried, roasted and then brewed to make a drink that is at first bitter and slightly astringent, later becoming sweet. Sourced from Brazil. 

Gynostemma
Gynostemma is a type of perennial climbing vine in the cucumber and melon family. The plant is best known for its use as a herbal component in tisanes.

Hemp Seed
Hemp seed is one of the most nutritious substances on earth. It contains all the essential amino acids and fatty acids that our bodies need, which makes it a perfect protein supplement. No other single source provides such a complete protein in a form that is so easily digested and absorbed by the body. Hemp seeds can be eaten raw, grounded,  prepared as tea or used in baking. Sourced from Canada.

Berries
The berry is the most common type of fleshy fruit. They are usually juicy, round or semi-oblong, brightly coloured, sweet or sour, and do not have a stone or pit, although many have noticeable seeds. Berry colors are due to natural plant pigments many of which are polyphenols, such as flavonids and tannins, localized mainly in berry skins and seeds. Berry pigments are usually considered powerful antioxidants.

Pau d'Arco (Lapacho)- Powder
One of the best known herbs from the Amazonian rainforest, Pau d’Arco is a key ingredient in the tribal medicine chest. Obtained from the bark of the Lapacho tree, it is said to have antioxidant properties. Sourced from Peru.

Lemon
The Lemon is the yellow fruit of the tree of the same name. It is used for culinary and non-culinary purposes throughout the world, primarily for its juice, though the pulp and rind (zest) are also used in infusions and for cooking and baking. A great source of Vitamin C.

Lemon Balm
Lemon Balm is a flowering perennial native to southern Europe and the Mediterranean. It is a member of the mint family, possessing a pleasant aroma, strikingly similar to that of lemon. Sourced from the USA.

Lemon Myrtle
Lemon Myrtle, also called Sweet verbena tree, is a flowering plant. Its oil has the highest citral purity and it is also considered to have a "cleaner and sweeter" aroma than comparable sources of citral–lemongrass.

Lemon Peel
Lemon peel is the familiar cut and dried yellow outer layer of the lemon. It  provides vitamin C and it is usually added to herbal teas for aroma and taste enhancement. Sourced from the USA.

Lemon Verbena
Lemon Verbena, sometimes called Vervain, is generally acknowledged to be the most strongly scented and intense of the lemon scented plants. The plant has an incredibly strong minty-citrus scent that is quite powerful when harvested fresh, however the dried Lemon Verbena is less over-powering and more subtle. Leaves and flowering tops are used in tea infusions, either fresh or dried. Sourced from Paraguay.

Lime Peel- Powder
A cross between the mandarin orange and the lemon, this little orange fruit is known as the Mandarin Lime. It is very acidic and may be used as a substitute for other limes. Most common uses include teas, smoothies and baked goods. Sourced from India.

Lotus Leaf 
The Water Lotus flower has been used in the Orient as a medicinal herb for well over a thousand years.The flower petals and leaves are typically made into a tea or decoction for internal and external use.  They may also be used as a garnish, smoked and floated in soups. It is said that the petals steeped in wine or tea have a calming effect. Sourced from China.

Mango
The Mango is a fleshy fruit belonging to the genus Mangifera. It is native to South Asia, from where it has been distributed worldwide to become one of the most cultivated fruits in the tropics. Both the Mango peel and pulp contain Omega-3 and Omega 6  essential fatty acids. 

Mulberry
The Mulberry fruits are white, green, or pale yellow. The fruits turn pink and then red while ripening, then dark purple or black, and have a stong sweet flavor when fully ripe. The ripe fruit is widely used in pies, tarts, wines, cordials and teas.

Oatstraw
Oatstraws are the above ground parts of the oat plant left after harvesting the grain. Teas and infusions are the best way to obtain their varied nutrients, which include Calcium, Dietary Fiber and Vitamin A. Sourced from USA.

Orange
Oranges are the fruit of the citrus species Citrus Sinensis. Considered a hybrid, possibly between pomelo and mandarin, they have been cultivated since ancient times. Oranges, whose flavour may vary from sweet to sour, are a great source of Vitaming C and are commonly peeled and eaten fresh or squeezed for juice.

Orange Peel- Bitter
Bittter Orange Peel, and the oil derived from it, is used as a flavoring agent in a wide variety of foods and liqueurs as well as in desserts, candies, gelatins and puddings. Orange Peel is also a key ingredient in marmalades and in teas. Sourced from Paraguay.

Papaya- Leaf
The Papaya is a small tropical tree that grows pear-shaped fruits with a bright golden-yellow skin. The flesh of the fruit is juicy and silky smooth, with a sweet and sour flavour. The leaf contains beta-carotene, calcium, flavonols,  tannins and vitamin C. Sourced from India.

Peach Fruit
The Peach, or Prunus Persica, is a tree native to North-West China. It bears an edible juicy fruit also called a Peach, which has a sweet inside and very fuzzy aromatic skin. They are rich in potassium, fiber and vitamin C.

Pineapple
The Pineapple is a tropical plant that can be consumed fresh, cooked, juiced, and preserved. Raw pineapple is an excellent source of manganese and vitamin C.

Raisins (California)
Raisins are dried grapes and may be eaten raw or used in cooking, baking and brewing. Raisins contain mostly sugars and some protein and dietary fiber. They are also high in antioxidants,  low in sodium and contain no cholesterol.

Raspberry fruit
The Raspberry is the edible fruit of a multitude of plant species in the rose family. It is packed with dietary fiber and they are also a rich source of vitamin C, manganese and B vitamins. 

Raspberry Leaves
Raspberry leaves are among the most pleasant-tasting of all the herbal remedies, with a taste much like black tea, without the caffeine. Packed with flavonoids and tannins, the Raspberry leaves gathered in spring before the plant flowers have the highest antioxidant content. Sourced from Albania.

Roasted Chicory Root
Chicory is a larger relative of the Dandelion. Its large taproot is usually roasted and used as a coffee substitute. It is high in vitamin C and a powerful antioxidant. Sourced from India.

Red Sage Root
Bitter in flavour, the Red Sage is an herbaceous perennial native to China, where it has been used as a herbal medicine for centuries. Its name comes from the red color of the roots; the flowers themselves are large, fragrant clusters of purple or violet. Sourced from China.

Spearmint
A perennial mint with bright green serrated leaves, Spearmint has served as an important medicinal herb. Apart from having a refreshing distinctive aroma, the leaves are also source of iron, vitamin A and dietary fiber. Sourced from the USA.

Stevia Leaf
Stevia is one of a family of plants that are native to South America and have been used for centuries to sweeten drinks and foods. Its leaves are one of the sweetest substances known in nature. With no calories and very little bitter aftertaste, Stevia is an excellent alternative sweetener to sugar for teas. Sourced from Israel.

Strawberry Fruit
Strawberries are an important commercial fruit crop with a wide taste range that can go from quite sweet to rather tart. A good source of vitamin C and dietary fiber.

Strawberry Leaves
The Strawberry leaves are dried, and used either whole or in fragments with some stem and flower particles. They contain essential minerals and vitamins such as iron, calcium and vitamin C.

Kale Powder
Kale is a vegetable with green or purple leaves, very close to the cabagge. Kale freezes well and even tastes sweeter and more flavourful after being exposed to a frost. Kale is very high in beta carotene, vitamin K, vitamin C and rich in calcium.  

Oregano Powder
Oregano is an important culinary herb used for the flavour of its leaves, which can be more flavourful when dried. It has an aromatic, warm and slightly bitter taste, which can vary in intensity, although many subspecies of Oregano have been developed by humans over centuries and nowadays we can find this herb with different flavours, from spicy or astringent to sweet. 

Pomegranate- Powder
The fruit of the Pomegranate is used in cooking, baking, juices, smoothies and alcoholic beverages, such as martinis and wine. Pomegranates provide vitamin C and vitamin K and they are also an excellent source of dietary fiber. 

Parsley
Parsley, which is thought to have originated from Sardinia, has been an important food for many centuries and is cultivated as a herb, a spice and a vegetable. The most common use of parsley is as an edible breath freshener. 

Psyllium Husk
Psyllium is a low-growing herb native to India, Iran, and Pakistan, in the same family as the common Plantain. Because of its rather neutral flavor it may be added to most drinks and food dishes. It is a great source of dietary Fiber. Sourced from India.

Soybean Powder
The Soybean or Soyabean is a species of legume native to East Asia, widely grown for its edible bean which is packed with protein.

Spinach- Powder
Although Spinach is usually thought of as a food product, it can also be used medicinally and for its nutritional properties. It is an excellent source of protein, iron, fiber and many vitamins and antioxidants. Powdered Spinach may be added to smoothies, soups, salad dressings or other dishes. Sourced from Israel.

Spirulina Powder
For centuries, the native peoples of Mexico, Africa and Asia have eaten Spirulina and made it one of their major sources of protein. The plant's chemical makeup is 65% amino acids, including  essential fatty acids. In addition to theses, Spirulina is also a rich source of numerous other nutrients, including many essential vitamins and minerals. Among other things, it contains as much iron as equivalent weights of beef. Sourced from India.

Wheatgrass Powder
Wheatgrass is the freshly sprouted shoots of grains of wheat. It is grown by soaking the seeds in clean water for 6-12 hours until they sprout and grow shoots. It has a great content of antioxidants and organic phosphates. Sourced from the USA.

Chili Flakes
Chili is the Aztec name for Capsicum Annuum. It has been used both as a food and a medicine by Native Americans for over 9000 years. Chili flakes mix  bell peppers, red peppers, paprika, and pimento, and sometimes cayenne and chile. The tasty hot peppers have long been used in many of the world's cuisines and nowadays they are also used to spice up drinks. Sourced from India.

Chrysanthemum (Royal)
The wild Chrysanthemum is a sprawling, leafy plant with clusters of daisy like flowers at its crown. Rich in beta-cartone, calcium, fiber, iron, magnesium and essential oils, it is also referred to as “The Queen of Fall Flowers” due to its beauty. The teas prepared with Chrysanthemum leaves are usually tisanes with a floral aroma. Sourced from China.

Elder Flower
The European Elder is a plant native to Europe, Northern Africa and Asia. Its flowers and berries have a long history of use in traditional European medicine. The dried or fresh flowers can be brewed into a tea and consumed for a variety of health-promoting purposes, since they are packed with vitamins,essential fatty acids, calcium and antioxidants. 

Jasmine Flower
The Jasmine is perennial climbing plant with sweet, highly scented flowers. The tea prepared with these flowers absorbs the aroma from the Jasmine blossoms, which results in a subtly sweet and highly fragrant tea. It is the most famous scented tea in China. Sourced from China.

Lavender
Lavandula, or Lavender, is a genus of 39 species of flowering plants in the mint family. The flowers are usually blue or violet in the wild species, and when infused in tisanes, they are praised for their relaxing effects. 

Licorice Root
Licorice Root is one of the most widely used medicinal herbs worldwide. An astonishing number of Chinese herbal formulas use licorice to sweeten teas and to “harmonize” contrasting herbs. Sourced from China.

Marigold / Calendula
The Calendula, also named Marigold, is an annual flower native to the northern Mediterranean countries. Calendula species have been used traditionally as culinary and medicinal herbs. The petals are edible and can be used fresh in salads or dried and used to color cheese or as a replacement for saffron. Sourced from Egypt.

Passionflower
Passionflower is a climbing vine native to South Texas and Central America. Growing to a length of 30 feet (9 meters) under ideal conditions, the vine bears three-lobed leaves, purple flowers, and yellow-to-orange egg-shaped fruits. Used in infusions and teas for its sedatives properties. Sourced from Italy.

Peppercorns
Peppercorns are the fruit of Piper Nigrum plant, an evergreen climbing vine. Black, white, and green peppercorns all come form the same plant, but they are harvested at different times and processed in different ways. Sourced from India.

Poppy Seeds
The familiar black Poppy seeds used to flavor noodles, breads, and bagels are produced by the same plant used to make opium. Poppy seeds are rich in unsaturated fatty acids that are useful in human nutrition.  They are most commonly used to add flavor,  texture and color to pastas, breads, and pastries. To bring out a nutty flavor, they are toasted or crushed before use. Sourced from Turkey.

Rosehip
Rosehips develop on wild roses as the flowers drop off. The rosehip, also called the rose haw, is actually the fruit of the rose. These fruits are one of the most concentrated sources of vitamin C available. Rosehips have a tart flavor and can be used to make jelly, jam, soup or oil, or used to flavor tea. Sourced from Chile.

Rose Buds & Rose Petals
Rose petals and Rose buds are most commonly harvested while they are still buds in an adolescent growth stage. Slightly aromatic, they are also found to have high levels of vitamin C in raw form. 

Safflowers
Safflower, also called False Saffron, is a highly branched annual plant. Although it is mostly cultivated for the extraction of its vegetable oil, the Safflower petals make a pleasant tasting tea. Sourced from China.

Star Anise-Pods
Star Anise pods are the fruit of a tree native to Vietnam that produces tough-skinned, rust-colored fruits. They  are picked and dried before ripening, and used as a spice, thanks to their powerful licorice-like flavour. Sourced from Vietnam.

Sunflower Petal
The Sunflower is a summer plant best known for its large daisy-like flowers which can produce several hundred seeds each. The petals can be made into teas and infusions or used as ingredients in soaps, candles and dyes.Sourced from Bulgaria.

Vanilla Bean
Vanilla´s flavor is derived from the ripened fruit of a tropical orchid, Vanilla Planifolia, the only orchid in the world that produces an edible fruit.The ripe and fermented fruit, also called the bean, is used whole, powdered, or steeped in alcohol to create vanilla extract. Whole beans can also be placed in sugar to make a vanilla-flavored sugar. Sourced from India.

Wild Cherry Bark
The bark of the Prunus Serotina tree, also known as Black Cherry tree, is most commonly found in syrup formulas, however it is also used a tea ingredient and extract. Sourced from the USA.

Almond Seed
The Almond  is a species of tree native to the Middle East and South Asia. Almond is also the name of the edible and widely cultivated seed of this tree. These seeds are predominantly sweet and can be eaten raw or toasted. Almonds are a rich source of vitamin E and high in proteins and essential amino acids. 

Coconut
The Cocos Nucifera is a member of the palm family. The term Coconut  can refer to the entire coconut palm, the seed or the fruit of this tree. The Coconut fruit provides a highly nutritious source of meat, juice, milk and oil. Like most nut meats, Coconut meat contains less sugar and more protein than other popular fruits. It is also relatively high in fiber as well as vitamins and minerals such as iron, phosphorus and zinc.  Shredded Coconut can be added to drinks, teas, and super-food smoothies, and it is also used in baking and desserts.

Hazelnut
The Hazelnut, also known as Filbert nut, is the nut of the Hazel tree. The kernel of the seed is edible and used raw or roasted, or ground into a paste. Hazelnuts are rich in protein and unsaturated fat. They also contain significant amounts of thiamine and vitamin B6, as well as smaller amounts of other B vitamins.

Pecan
Pecans are the seeds of the Pecan tree. These seeds have a rich buttery fllavor and they can be eaten fresh or used in cooking in both sweet and savory dishes as well as sprinkled in infusions. Pecans are an excellent source of manganese and a good source of protein and unsaturated fats, including Omega-6 fatty acids.

Walnut
A Walnut is an edible seed of any tree of the genus Juglans. Walnuts are a nutrient-dense food, especially proteins, fiber and many essential amino acids.  

Black Walnut Hull
Black walnuts are smaller, harder, and more pungent than the English walnuts. Popular uses include ice cream, bakery goods and confections. The hulls without the meaty kernels inside are used in herbal medicine, as they are packed with vitamin C, unsaturated fats, protein and Zinc.

Dark Chocolate (Valrhona)
Created in 1922 in the Rhone Valley region of France by a pastry chef, Valrhona has remained a chef driven company that values working in partnership with culinary professionals. As an owner of two plantations, Valrhona is literally the source of fine chocolate as they plant, discover, select, and blend fine and rare cocoa beans.The Valrhona Dark Cholate gives a strong and elegant chocolate taste thanks to the complicity between bitterness and a gentle acidity. Sourced from France.

Honey Crystals
Honey Crystals are made of certified organic honey, with no artificial colors, flavors or preservatives added. They provide a delicious sweet honey flavor to teas and infusions.

Maple Sugar
Maple sugar is a traditional sweetener in Canada and the northeastern United States. Prepared from the sap of the maple tree, this sugar is what remains after the sap is boiled for longer than what is usually needed to create maple syrup. Once almost all the water has been boiled off, all that is left is a solid sugar. By composition, Maple sugar is about 90% sucrose and it is about twice as sweet as standard table sugar. 

Palm Sugar
Palm sugar is made by making several slits into the stem of a palm tree and collecting the sap. Palm sugar is mainly used in sweets and desserts, as well as in curries, sauces and infusions.

Sugar Cane
Sugar Cane is part of the tall perennial grasses of the Saccharum family.The main product of sugarcane is sucrose, which is extracted and purified in specialized mill factories and later used as raw material in human food industries, commonly known as table sugar.