Cardamom: An aromatic spice, with a strong, unique taste and resinous fragrance. It is rich in Iron, Vitamin C and B6, Protein, Calcium and Magnesium. It gives a beautiful flavor to the tea and its medicinal properties make it more healthy.

Cloves: This particular spice is a ‘Guru’ in Ayurveda. It’s the best medicine to cure viral fever, cold, cough and even toothache.

Black pepper: Also known as the main spice, black pepper is largely used in all types of cooking. It is rich in Vitamin A, B6, C and E. However, it is used in a specific quantity as it generates heat in the body.

Cinnamon: A spice mainly grown in Kerala, it is obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used mainly as an aromatic condiment and flavoring additive in a wide variety of cuisines, sweet and savoury dishes, teas, and traditional food items. After, clove, it is considered to be the best cure for cough and cold. It is rich in anti- oxidants and also helps control diabetes.

Nutmeg: It is the spice made by grinding the seed of the fragrant nutmeg tree (Myristica). The leaf that covers the seed is another spice called ‘Mace’ which is also used in cooking. It used in tea, coffee, masala milk, sweets, etc. It improves sleep quality.

Ginger: In Indian cuisine, ginger is a key ingredient, especially in thicker gravies, as well as in many other dishes, both vegetarian and meat-based. Ginger has a role in traditional Ayurvedic medicine. It has multiple health benefits. It eases indigestion and blocked nose.

Lemongrass: In India, lemongrass is used both as a medical herb and in perfumes. It is consumed in tea for relieve anxiety and to boost immunity. It grows throughout the year. A hot cup of ginger and lemongrass tea during the monsoons is a magical experience in itself.