Ingredients and Benefits:

Spearmint (Mentha viridis):

Spearmint is traditionally used for digestive disorders, for irritable bowel syndrome (IBS) and for inflammation of the respiratory tract. It is also used as an aromatic, stimulant, antiseptic, local anesthetic, and antispasmodic.

Orange Leaves (Citrus sinensis):

Orange leaves are commonly used to improve the odour and the flavour of herbal blends.

Aniseed (Illicium verum):

Aniseed is traditionally used to relieve gastrointestinal upset, flatulence and infant colic.

Fennel (Foeniculum vulgare):

Fennel is traditionally used for dyspepsia, flatulence, loss of appetite and for colic in infants.

Rosemary (Rosmarinus officinalis):

Orally, Rosemary is used for dyspepsia, flatulence, cough, headache, liver and gallbladder complaints and loss of appetite.

Hibiscus (Hibiscus sabdariffa):

In foods and beverages, Hibiscus is used as a flavoring.

Thyme (Thymus vulgaris):

Thyme is commonly used for bronchitis, dyspepsia, gastritis, flatulence, as a diuretic, urinary disinfectant and as an appetite stimulant.

Liquorice Root (Glycyrrhiza glabra):

Liquorice root is commonly for gastric and duodenal ulcers, chronic gastritis, dyspepsia and for bacterial and viral infections.

Oregano (Origanum vulgare):

Orally, Oregano is used for respiratory tract disorders such as coughs, asthma and bronchitis, gastrointestinal disorders, such as dyspepsia and for urinary tract disorders including urinary tract infections (UTIs).

Saffron (Crocus Sativus)

Saffron possesses strong antioxidant properties and neutralizes free radicals. This particular Saffron is from the Kozanis region in Greece. Its red coloring strength score is one of the highest in the world.