ANISEED
Latin name: Pimpinella anisum
Also known as: Anise, anix
It is used as condiment for cooking, bakery and patisserie, and also to prepare infusions and liquors. It helps digestion, increases appetite, and heals cramps. It has expectorant properties.
ORÉGANO
Latin name: Origanum vulgare It is used as spice and to prepare herbal infusions. It has antioxidant, antimicrobial, antitumor, antiseptic, tonic and digestive properties.
EGLANTINE
Latin name: Rosa eglanteria
Also known as: Rosa rubiginosa, sweet briar, sweetbriar rose, sweet brier
It is used for cooking and preparation of infusions and liquors. It is rich in C-vitamin and improves immune system.
MORINGA
Latin name: Moringa oleifera
Species of tree native to northern India. Its leaves and flowers have a pleasant flavor and can be consumed raw or cooked.
TURMERIC
Latin name: Curcuma longa
Native to India, it is used primarily for culinary purposes, as a food coloring.
CUMIN GRAIN
Latin name: Cuminum cyminum
In addition to being used for culinary purposes in many different cultures, it is also used as a digestive aid, to boost blood iron levels in cases of anemia, and to reduce symptoms of the common cold, among other medicinal purposes.