Ingredients Glossary

This lexicon of all our ingredients will let you learn more about the soothing and delicious herbs and spices that YOGI® uses for its ayurvedic tea blends.

Ingredients

A

Anise

This annual plant thrives in Asia and the southeastern part of the Mediterranean. People have revered its sweetish tasting fruit for thousands of years. In earlier times, anise was sacrificed to the gods. Now it is found in cakes and Christmas biscuits, as well as a delicious spice in many YOGI TEA®s.
We use anise in

Apple

Like no other fruit, the apple is a symbol for life, fertility and wealth in mythology. Growing to a height of 15 metres, the apple tree originally came from Asia. Now it can be found around the globe in more than 2,000 different varieties.

B

Basil

This "royal plant," as the Ancient Greeks called basil, came to northern Europe in the 12th century. It has a wonderfully spicy aroma, which is ideally featured in both Mediterranean cuisine and freshly brewed tea.
We use basil in

Black pepper

Also called the "king of spices," black pepper is one of the world's most important spices in addition to salt. It originally came from the Indian Malabar Coast and tastes intensive-spicy, ranging from slightly spicy to quite spicy.
We use black pepper in

Black tea

Black tea, the leaves of which are fermented in contrast to green tea, was already a customary element of Asian tea culture centuries ago. It is now one of the most popular types of tea throughout the world. Due to its high caffeine content, it is frequently seen as an alternative to coffee. Black tea has a pleasantly bitter and aromatic taste.
We use black tea (Assam) in

C

Caraway

Caraway is one of the oldest spices at all. Already more than 5,000 years ago it was cultivated in the Mediterranean region and western Asia, and nowadays exudes its intense, spicy scent even in remote areas of Siberia.
We use caraway in

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.
We use cardamom in

Cinnamon

Cinnamon is among the most expensive spices in the world and was supposedly already used as a spice in China in 3,000 B.C. Cinnamon is extracted from the bark of the South-Asian cinnamon tree. It has an aromatic-sweetish taste and contains valuable essential oils.
We use cinnamon in

Cloves

Cloves are the flower buds of the clove tree and primarily familiar as a spice for both sweet and salty food in the European part of the world. They belong to the myrtle family and have an intensive spicy aroma. They were even worth their weight in gold in both old China and Egypt.
We use cloves in

Cocoa shell

The cocoa tree, which originally came from the Latin American rainforest, is primarily famous for its beans – the basic raw material of chocolate. But the shells of the cocoa bean fruit are also bursting with a sweetish-soft aroma and contain much fewer calories.
We use cocoa shells in

Coriander

In the Middle East and Asia, the slightly sweetish tasting coriander is used in almost every dish, presumably due to its splendid aroma that is reminiscent of a spicy-savoury mixture of cinnamon, nutmeg and orange.
We use coriander in

D

Dandelion

Dandelion is among the best-known and most widespread wild plants. It thrives almost anywhere that allows it to sprout its bright yellow composite in the direction of the sky. Its leaves taste extremely aromatic: Subtly tart and slightly bitter, they are excellently suited for salads and smoothies. They are obviously also appropriate for delicious teas.
We use dandelion in

F

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.
We use fennel in

G

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 TEA®s a fruity-hot and aromatically spicy taste.
We use ginger in

Green mate

The mate bush is also called "the green gold of the Indios.” It grows in South America and belongs to genus of ilex. Green mate is used to describe the finest form of processing in which the smoky-earthy and fruity-sweet tasting harvest is fermented for about one month.
We use green mate in

Green tea

Sencha, one of the types of green tea that we use, is also called the "royal variety of green tea." It unites the most positive traits of the green tea plant and has a fresh, distinctive taste.
We use green tea in

Guarana

The guarana plant is primarily native to the Amazon region. The Indios say that it has the power of a high divine being within it. Like a vine, it grows up to 12 metres in height and belongs to the soapberry family. Its orange-red fruit tastes slightly bitter.
We use guarana in

H

Honeybush

It can already be recognised from a distance because of its bright yellow, sweetly fragrant papilionaceous flowers: the honeybush. It only thrives in two of South Africa's provinces, where it is harvested wild from mountainsides, peaks or high-elevation rock formations. As its name already reveals, the sweet-mild taste is reminiscent of honey.
We use honeybush in

J

Juniper berry

Most people know the little black juniper berries as a sourish-tart, slightly sweetish spice. Its German name of Wacholder is based on the old German word wauhal, which means "freshly alive/alert" and der means "tree."
We use juniper berries in

L

Lemon

To this today, it is still not clear where the lemon - a member of the citrus family - actually came from. It is presumed that its origins were in northern India. But due to its refreshing-sour taste, it has already been widespread around the world for thousands of years.
We use dried lemon juice in

Lavender flowers

We can smell it everywhere around the Mediterranean: the tantalising fragrance of lavender. The plant of the mint family is native to these areas, even if it is now cultivated throughout the world because of its beautiful flowers. Lavender tastes tart-spicy and slightly bitter. It contains valuable essential oils.
We use lavender flowers in

Lemon balm

Bees love its nectar-rich fruit, and human beings appreciate the spicy-fresh, lemony taste of its leaves. In the Middle Ages, lemon balm was so highly valued that it had to be cultivated in every European monastery garden per decree.
We use lemon balm in

Lemon grass

Lemon grass contains essential oils and has a strong, lemony-fresh taste. The origins of this plant from the family of grasses that is primarily used in the Asian kitchen are still unclear to this day.
We use lemon grass in

Lemon peel

A native of India, the peel of the lemon tree fruit has an aroma similar to its sourish fruit pulp. Slightly bitter and refreshingly fruity, it enriches Mediterranean meals, sweet dishes or herbal tea mixtures.
We use lemon peel in

Lemon verbena

Lemon verbena was first introduced to Europe at the end of the 18th century. Its homeland is under the South American sun. The lemon verbena belongs to the vervain family and contains fine essential oils.
We use lemon verbena in

Lime

Limes are the intensive-sourish relatives of lemons. They were brought to southern Europe in the Middle Ages by the Crusaders. Their fruit pulp is so sour that the green citrus fruits are usually not eaten in their natural state but serve as a refreshing ingredient in beverages and foods.
We use limes in

Liquorice

Liquorice has already been known since ancient times. Its sweetening power is about 50 times stronger than that of sugar. It tastes mild-sweetish and bitter-tart.
We use liquorice in

N

Nettle

The famous painter Albrecht Dürer saw it as "a gift from God": the nettle, which can reach a height of 1.5 metres. It grows in temperate zones throughout the world – at the wayside and along fences, as well as in meadows and gardens. Thanks to its pleasantly mild taste, it is an increasingly popular ingredient in foods, hot beverages or smoothies.
We use stinging nettle in

O

Orange peel

The orange is the most frequently cultivated citrus fruit in the world. It originally came from Asia and was only introduced to Europe in the 15th century. Its peel contains numerous essential oils and the taste is similar to the fruit pulp in its fruitiness but not quite as sweet and slightly bitter.
We use orange peel in

P

Peppermint

First discovered in 1696 and presumably created through the coincidental hybridisation of the water mint and wild mint, peppermint is now one of the most familiar plants in the world. Peppermint is extremely popular throughout the world due to its refreshing aroma. It has a mild, pleasant pungency.
We use peppermint in

R

Rooibos

To this day, the redbush - which is also called rooibos - from the legume family is cultivated exclusively in the cedar mountains of South Africa. Growing to a height of two metres, the plant is only harvested once every year. Its leaves are made into rooibos tea, which is the mild-fruity and slightly sweet tasting national beverage of South Africa.
We use rooibos in

Rosemary

Rosemary was brought to Central Europe by monks in the 1st century A.D. It exudes an aromatic, strongly intensive fragrance and is a popular seasoning in Mediterranean cuisine. Its name is based on the Latin Ros marinus, which means something like the "dew of the ocean." Rosemary has a subtly spicy and slightly bitter taste.
We use rosemary in

S

Sage

The name of this wonderfully fragrant plant from the Mediterranean region is based on the Latin word salvare. Due to its fresh-spicy and slightly bitter taste, sage was already worth its weight in gold in old China.
We use sage in

Schisandra berry

Schisandra berries are native to Russia, Korea and Northern China, where they are also known as Wu Wie Zi – the five flavour berries. The ball-shaped fruit are bright red and simultaneously have a sweet, sour, salty, bitter and spicy taste.
We use schisandra berries in

Senna

Senna prefers to grow in the warm, dry climes of North Africa and Arabia. The yellow blossoming bush from the caesalpiniaceae family has already been a native there since the 8th century. The leaves of the senna plant taste slightly sweet and bitter at the same time.
We use senna in

Spearmint

Spearmint is one of the best-known types of mint. It would be hard to imagine the kitchens and gardens of this world without it. The plant belongs to the mint family and grows up to half a metre in height. Its taste is refreshing and highly aromatic.
We use spearmint in

T

Thyme

Thyme is a plant of the mint family that has been valued by human beings for thousands of years as a spice. It grows mainly around the Mediterranean and has a powerful-hearty, slightly tart aroma.
We use thyme in

Turmeric root

Turmeric primarily grows in Asia and the Mediterranean region. It belongs to the ginger family and is one of the main components of curry powder. In India, the ginger-like and slightly savoury curcuma root was already one of the most important spices more than 5,000 years ago. It was even considered to be sacred.
We use turmeric root in

V

Valerian root

The garden valerian belongs to the honeysuckle family and grows primarily on the shore and edges of the forests in Europe, western Asia, the Far East and Siberia. Its delicate-fragrant flowers taste pleasantly aromatic and are bursting with valuable essential oils.
We use valerian root in

Vanilla

The "queen of spices" is among the most popular aromas in the world. It belongs to the orchidaceae family and is native to Mexico and Central America. Its subtle taste and elaborate processing make the genuine vanilla an especially precious spice plant.
We use vanilla in