This tea is inspired by the secrets of the masalas, the spice blends used in Indian cuisine to make the food delicious and easily digestible. Fennel, liquorice and peppermint are also highly prized for these properties in Ayurveda. Herbs and spices such as cardamom and ginger round off the flavour of this tea. Ingredients CARDAMOM Cardamom has been one of the most popular spices for thousands of years throughout the entire Asian and Arabian area. Its subtle, sweetish-spicy aroma predestines cardamom for use in many different foods ranging from sharp curries to spicy Christmas biscuits. FENNEL Fennel belongs to the umbellifer family and has been popular for thousands of years around the globe due to its intensive aroma. It originally came from the Mediterranean region. Its sweetish-spicy taste is slightly reminiscent of anise. GINGER Whether in the Christmas biscuits, as a curry mixture or in lemonade: The bulbous ginger is among the best-known spice plants in the world. For thousands of years, it has been cultivated in the tropical heat of eastern Asia. It gives many of our YOGI TEAs a fruity-hot and aromatically spicy taste. Cardamom*, fennel*, coriander*, barley malt*, liquorice*, peppermint*, ginger*, cinnamon*, black pepper*, cloves* Brewing Suggestions Pour 250 ml of freshly boiled water over the teabag. Allow to infuse for 5 to 6 minutes - or longer for a stronger flavour.