According to Ayurvedic tradition, every cell contains Agni, the digestive fire that transforms raw elements into powerful life energy. Carminative spices, saturated with the warmth of the tropical sunshine, contain the power to ignite metabolism. Drinking spices is a Traditional approach to support digestion and catalyze the life force within.
Elettaria cardamomum, a member of the tropical Zingiberaceae family, is one of several species of herbaceous plants native to India that produce the well known light green, spicy pods we know and love. While India remains the world’s largest producer of Cardamon, it is now cultivated worldwide, particularly coming from Nepal, Bhutan, Bangladesh, Pakistan, Sri Lanka, and Guatemala.
Cinnamomum verum, a member of the Lauraceae family, is also known as True or Ceylon cinnamon, referring to its homeland in Sri Lanka. Cinnamon bark has been used for thousands of years in both Eastern and Western Traditional herbal systems.
Syzygium aromaticum, a member of the Myrtaceae family, is native to the Molucca Islands of Indonesia, also referred to as the “Spice islands”. This small island chain was the epicenter of the European spice trade in the 16th century due to the clove, nutmeg, and mace originally found only here. It was traditional in Moluccan culture to plant a clove tree each time a child was born.
Coriandrum Sativum, a member of the Apiaceae or Carrot family, is native to the Mediterranean and Asia, and has been used as a medicinal spice for at least 7,000 years. Recently, seeds were even recovered in the tomb of King Tut in Egypt. Coriander is the seed of the well-known culinary herb cilantro and, as such, has similar uses and benefits.
Its benefits are legendary and too numerous to list. Beneficial constituents in ginger are perfectly suited to effectively invigorate digestive processes in a highly flavorful and balanced way. The pungent aromatic oils in ginger stoke the digestive fire, regulate secretions, relax the gut, and increase circulation.
Lemon Verbena is a fragrant plant in the Verbenaceae family native to Western South America where it continues to grow in the wild. It is a staple grassroots herb in South America used for all manner of ailments, much like how peppermint is to the European tradition.
There are dozens of varieties of lemongrass, each with unique tastes and fragrances. Certain varieties have hints of ginger, rose, or various citrus notes, due to variations in aromatic oil content, making each one uniquely sought after for specific recipes or tea combinations.
Myristica fragrans, known as Nutmeg, is a member of the Myristicaceae family native to a small volcanic island chain in Indonesia, historically known as the “Spice islands”. Mace is the thin, fragrant, leathery pulp, called an aril, that wraps around the nutmeg pit. Mace has a slightly lighter, more aromatic fragrance and flavor compared to nutmeg, yet with an abundance of shared chemistry and similar uses and applications.
Traditional Chinese and Ayurvedic medicine have utilized the peels from citrus fruits for millennia. Peels of citrus are substantial sources of nutrients, antioxidants, and enzymes that increase the value of a formula and enhance its assimilation into the body.
Native to Southwest India, Tumeric is now cultivated throughout the tropics. Studies have shown that consuming small amounts each day, as little as 1 gram, have measurable benefits over time. Turmeric is a medicinal powerhouse of mythic proportions, with too many benefits to list.
Vanilla Planifoila, a member of the Orchidceae family, is one of the three species grown commercially throughout the world. Native to Mexico, where it was once a common ingredient in a hot mug of Aztec cacao, it has since moved around the world and been adopted into cultures far and wide. Vanilla beans or pods come from a unique species of climbing orchid.
Ayurvedic theory posits that most disease processes begin as the result of weak and inefficient digestion. This leads to excessive waste and congestion burdening the body, creating low energy and a pro-inflammatory terrain in which many chronic degenerative conditions take root. Radiance is packed with deliciously aromatic, warming herbs and spices. This helps transform food into refined nutrients and drives them deep into the tissues for maximum energy & vitality. Radiance’s golden yellow color derives from turmeric root, used in Ayurveda and around the world for its many properties including kindling the digestive fire. It is combined with ginger, cinnamon, cardamom, lemongrass and a host of other potent aromatic herbs and spices long used in traditional cuisines for their delicious taste and internal benefits.
Drink Radiance as part of a daily health practice to activate the metabolism, invigorate the core and wake up the body. It’s excellent as a detoxifying morning tonic or before meals to stimulate the appetite, activate digestive secretions and ready the body for optimum digestion. After a meal it works to add extra warmth and energy to the system, driving nutrients into the tissues and reducing gas and feelings of fullness. Radiance improves inflammatory conditions and mucous-based congestion arising from chronic digestive imbalance. It also alleviates occasional symptoms of digestive insufficiency, including poor appetite, bloating and fatigue after eating.