INGREDIENTS

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INGREDIENTS + NUTRITION

Apple Cider Vinegar

Apple Cider Vinegar is produced from apples by two-step fermentation processes which are alcoholic fermentation and acetic acid fermentation. Therefore, it is rich in nutrients and has unique flavour. In addition, apple cider vinegar is abundant in amino acids (1)

The longer fermentation period allows for the accumulation of yeast and acetic acid bacteria, known as the mother of vinegar (2). Our vinegar is raw and not heat treated.

Turmeric

Turmeric (Curcuma longa) is a spice of the ginger family and a source of curcumin. It has long been recognised for its medicinal properties (3)

Combining curcumin and piperine found in black peppercorns has been shown to increase the absorption and bioavailability of curcumin

Ginger

Ginger is a member of a plant family that includes cardamom and turmeric. Its spicy aroma is mainly due to the presence of ketones, especially the gingerols, which appear to be the primary component of ginger (4).

Garlic

Garlic (Allium sativum L.) has acquired a reputation in different traditions as a therapeutic medicinal plant (5)

Red Onion

Onion bulbs (Allium cepa L.) are among the richest sources of dietary flavonoids (6)

Horseradish

Horseradish (Armoracia rusticana) belongs to the plant order Brassicales, family Brassicaceae. It is a perennial crop which is cultivated mainly in Europe and Asia. The roots are a particularly rich source of active compounds (kaempferol and quercetin).

Black Peppercorns

Considered as the “King of spices”, black pepper (Piper nigrum L.) (7)

The piperine in black pepper makes the curcumin in turmeric more bioavailable to your body (8)

Rosemary

Rosemary (Rosmarinus officinalis L.) is one of the most economically important species of the family Lamiaceae. Native to the Mediterranean region, the plant is now widely distributed all over the world mainly due to its culinary, medicinal uses.

Cloves

Clove (Syzygium aromaticum) is one of the most valuable spices that has been used for centuries as a food preservative and for many medicinal purposes

Star Anise

Star anise (Illicium verum), an evergreen, medium-sized tree with star-shaped fruit, is an important herb with wide distribution throughout southwestern parts of the Asian continent

Zest of Orange

Citrus peel has untapped potential because it contains carotenes, essential oils, pectin and a range of polyphenolic compounds

Juniper Berries

Juniper Berries (Juniperus communis) are shrubs or small evergreen tree, native to Europe, South Asia and North America and belongs to the family Cupressaceae. They have been widely used as a herbal medicine from ancient times.

Raw Honey

Honey is one of the most appreciated and valued natural products introduced to humankind since ancient times. Honey includes proteins, vitamins, amino acids, minerals, and organic acids it also consists of flavonoids and polyphenols.

Habanero Peppers

Habanero pepper (Capsicum chinense Jacq.) Chilli peppers contain capsaicin a compound responsible for their characteristic taste and pungency (9)

Juniper Berries

Juniper Berries (Juniperus communis) is a shrub or small evergreen tree, native to Europe, South Asia, and North America, and belongs to family Cupressaceae. It has been widely used as herbal medicine from ancient time.

Juniper berries have been reported as having anti-inflammatory properties, antimicrobial, antioxidant

This information in no way replaces medical or personal nutrition advice. You should always speak to your healthcare provider in the first instance if you have any concerns whatsoever about your general health. Please do not disregard or delay treatment based on anything you read on this website. I write as a Nutritional Therapist, not a doctor, therefore information I give is very general and may not be relevant to you as an individual with your particular health needs.

References

(1) Liu, Q., Li, X., Sun, C., Wang, Q., Yao, H., Yang, W., Zheng, Z., Jiang, S. and Wu, X., 2019. Effects of mixed cultures of Candida tropicalis and aromatizing yeast in alcoholic fermentation on the quality of apple vinegar. PMC.

(2) Carol S. Johnston, C., 2006. Vinegar: Medicinal Uses and Antiglycemic Effect. PMC.

(3) Hewlings, S. J., & Kalman, D. S. (2017). Curcumin: A Review of Its Effects on Human Health. Foods (Basel, Switzerland), 6(10), 92.

(4) Bode AM, Dong Z. The Amazing and Mighty Ginger. In: Benzie IFF, Wachtel-Galor S, editors. Herbal Medicine: Biomolecular and Clinical Aspects. 2nd edition. Boca Raton (FL): CRC Press/Taylor & Francis; 2011. Chapter 7.

(5) Bayan, L., Koulivand, P. H., & Gorji, A. (2014). Garlic: a review of potential therapeutic effects. Avicenna journal of phytomedicine, 4(1), 1–14.

(6) Slimestad, R., Fossen, T., & Vågen, I. M. (2007). Onions: a source of unique dietary flavonoids. Journal of agricultural and food chemistry, 55(25), 10067–10080.

(7) Takooree, H., Aumeeruddy, M. Z., Rengasamy, K., Venugopala, K. N., Jeewon, R., Zengin, G., & Mahomoodally, M. F. (2019). A systematic review on black pepper (Piper nigrum L.): from folk uses to pharmacological applications. Critical reviews in food science and nutrition, 59(sup1), S210–S243.

(8) Shoba, G., Joy, D., Joseph, T., Majeed, M., Rajendran, R., & Srinivas, P. S. (1998). Influence of piperine on the pharmacokinetics of curcumin in animals and human volunteers. Planta medica, 64(4), 353–356.

(9) Fattori, V., Hohmann, M. S., Rossaneis, A. C., Pinho-Ribeiro, F. A., & Verri, W. A. (2016). Capsaicin: Current Understanding of Its Mechanisms and Therapy of Pain and Other Pre-Clinical and Clinical Uses. Molecules (Basel, Switzerland), 21(7), 844.