Ingredients Glossary

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




Radiant red and full of nutrients: This is the acerola cherry. The mildly acidic and fruity-fresh tasting fruit primarily thrives  in South America and Jamaica. With about 1,700 mg per 100 g, it has the highest vitamin C content of all known types of fruits and vegetables – about 37 times more than oranges.
We use acerola in


From the Arabic translation, meaning “father of all foods”, Alfalfa has been cherished for thousands of years due to its nutritious properties. In addition to proteins, minerals and micronutrients, the seeds of this plant that we know as ‘Lucerne’ contain multiple vitamins, such as E, K, B6 and D. Alfalfa has a subtle, nutty flavour and a spicy, aromatic quality.
We use alfalfa in

Angelica root

Angelica belongs to a family of umbelliferous plants which grow in rivers, lakes and damp grassland. Bees are attracted to its aromatic scent and people love it for its sweet taste.
We use angelica root in


This annual plant thrives in Asia and southeastern parts of the Mediterranean Sea; its sweet-tasting fruit has been adored by people for thousands of years. Aniseed used to be presented as a sacrifice to the Gods: nowadays it is used in cakes, Christmas baking and as a delicious herb in many YOGI TEA®s.
We use anise in


In China the subtle sweet-tasting astragalus is one of the most important medicinal plants in traditional Chinese medicine (TCM). The plant, which we also know as the ‘gum tragacanth’, is known in China by the name ‘Huang Qi’. This literally translates as ‘yellow leader’, emphasising the significance of the plant for the people.
We use astragalus in


Barley malt

Barley belongs to the sweetgrass family and is native to the Middle East and eastern part of the Balkans. As well as magnesium, calcium and potassium, the aromatic, spicy malt made from germinated barley contains many essential amino acids that the body cannot produce by itself.
We use barley malt in


Basil, which was referred to by the Ancient Greeks as the ‘king of herbs’, first arrived in northern Europe in the 12th century. It has a wonderfully aromatic flavour, which is perfect for Mediterranean cooking as well as in freshly brewed tea.
We use basil in


Beetroot is an ancestor of wild beet and was introduced to Central Europe by the Romans. Beetroot has a subtle sweet, slightly bitter and mild, earthy taste, and contains numerous valuable properties, such as folic acid, nitrate, vitamin B and iron.
We use beetroot in

Black tea (Assam)

The famous Assam tea originates from the north Indian region of the same name. It is picked exclusively by hand and has soft, malty, sweet characteristics. Its intense, spicy flavour and important nutrients such as vitamin B1 and phenolic compounds make it one of the most commonly drunk tea varieties around the world.
We use black tea (Assam) in


Buckhorn is a leafy plant found in many parts of the world and most commonly grows on grassland and beside roads. Due to its high vitamin C content, it was known by the ancient Germanics as ‘Läkeblad’, which translates as ‘healing leaf’. Buckhorn has a slightly salty, bitter taste.
We use buckhorn in

Burdock root

Burdock belongs to the daisy family, which was cherished as early as Ancient Greek times for its medicinal properties. It grows on the edges of forests and fields, and its roots contain a high amount of valuable inulin as well as essential oils and tannins.
We use burdock root in



Cardamom has been one of the most popular spices in the Asian and Arabian regions for thousands of years. Its delicate, sweet yet sharp aroma means that it is perfect for use in numerous dishes – from spicy curries to aromatic Christmas baked goods. Thanks to its essential oils and other important nutrients, cardamom is one of the oldest healing plants in the world.
We use cardamom in


Carob is a medicinal plant native to the Mediterranean region and belongs to the pulse family. The long, brown fruits of the carob tree, which grows up to 18 metres tall, are sweet and produce kernels weighing exactly 0.197 grams each. Because of this special natural feature, carob tree kernels were used as a unit of measure for diamonds in ancient times.
We use carob in

Celery seeds

Celery has been known as a crop for around 3,000 years, however, it was only in the Middle Ages that its medicinal properties were discovered. The seeds, which belong to the daisy family, contain numerous important nutrients, including high levels of calcium, flavonoids and essential oils. Celery seeds taste delicately aromatic and intensively spicy.
We use celery seeds in


At the end of the 16th century, the famous doctor and botanist, Hieronymus Bock identified chamomile with its pleasant scent as the ‘most commonly-used herb in medicine’. Due to its numerous positive properties, in 1987 it received the very first Medicinal Plant of the Year award, and was voted Medicinal Plant of the Year in 2002.
We use chamomile in

Chili pepper

Chili peppers are perennial solanaceous plants most commonly found in sunny countries, such as Mexico, India, Thailand and Tanzania. Its naturally spicy and nutritious properties make it an important spice and healing plant worldwide.
We use chili peppers in


Cloves are the flower buds of the clove tree and are mainly used in our part of the world as a spice in foods such as Lebkuchen (gingerbread) or red cabbage. They belong to the Myrtaceae family and have an intense, spicy aroma, which led to them even being weighed up with gold in ancient China and Egypt.
We use cloves in

Cocoa shell

The shell of the cocoa fruit has a flavour that is soft and sweet, similar to the beans it contains, yet it has far fewer calories.
We use cocoa shells in


In the Middle East and Asia, the gentle, sweet-tasting coriander is used in just about every dish. Firstly, because of its magnificent aroma that resembles an aromatic-spicy blend of mint, nutmeg and orange. Secondly, coriander is full of nutrients and was even referred to in the Old Testament as a medicinal plant.
We use coriander in


The cranberry belongs to the heather family and is an essential ingredient for every Thanksgiving meal in the USA. It is most commonly used in North American and Scandinavian cuisine and has a tart, sour taste. In addition to numerous vitamins, cranberries also contain nutritious flavonoids, such as eugenol and zinc.
We use cranberries in

Chicory (roasted)

In Germany, the chichory is also known by the name ‘Wegwarte’, meaning "watcher of the road", since it commonly grows beside roads with its sky-blue petals. The petals of this plant, which belongs to the daisy family and is native to Europe, Northwest Africa and West Asia, only open for one single day. Its roots have an aromatic and spicy flavour, resembling the taste of coffee.
We use roasted chicory in



The first mention of this medicinal plant was found in the documents of Persian doctors around 900 A.D. The Ancient Greeks also quickly learned that the young, bittersweet dandelion leaves not only tasted delicious, but also contained numerous bitter and important substances.
We use dandelion in



In Germany, the wonderful echinacea is also known as a ‘sun hat’: It is a wild plant that grows in North America and was commonly used by the Native Americans as a medicinal plant. It grows up to 90 cm in height and has crimson-coloured leaves.
We use echinacea in


About 6,000 C11years ago, elderberries were already part of the human diet. In ancient times and the Middle Ages, their valuable nutrients also made them an important remedy. In addition to large amounts of vitamin C and A, the bitter-sweet berries also contain iron, zinc and essential oils.
We use elderberry in


Hippocrates, the most famous doctor of ancient times, once described elderflower as a ‘medicinal cabinet’. Numerous nutrients, such as vitamin C and B, essential oils and citric acids make this slightly bitter-tasting shrub one of the world’s most popular medicinal plants.
We use elderflowers in


Originating from Asia, Inula could once be found in every cottage garden. As early as the 4th century, the Roman chef Apicius wrote in his recipe collection ‘De re coquinaria’ that every household should possess this plant: “So that nothing is missing from the flavours.” Inula belongs to the daisy family and grows well in damp meadows and fields. Its aromatic roots taste slightly bitter and emit a pleasant scent.
We use elecampane in


The name eucalyptus is a generic term for more than 600 different types of trees and shrubs. We use the aromatic leaves of the eucalyptus globulus, a tree native to Australia, which grows up to 60 metres in height. They taste refreshingly aromatic and slightly bitter.
We use eucalyptus in



Fennel is considered one of the oldest medicinal plants. It belongs to the umbellifereae family and has been popular worldwide for many thousands of years due to its intense aroma. Fennel has a sweet yet spicy taste, somewhat reminiscent of aniseed.
We use fennel in


This very aromatic fenugreek grows in Morocco, India, China, Africa, Australia and even in Germany. Its name is derived from its shape, which resembles the horns of a goat. As early as the year 795, Charlemagne officially promoted the growth of fenugreek. It is reported that even the Prophet Mohammed once said: ‘If my people knew what there is in fenugreek, they would have bought and paid its weight in gold.’
We use fenugreek in


Ginseng flowers

Ginseng was once considered the plant of kings, since its long growth time meant that it was far too expensive for most people: It can take up to 170 years before the wild ginseng root, which originates from North Korea, is fully mature. Ginseng has a slightly bitter taste and has been native to Europe since the 17th century.

Ginseng root

Ginseng was once considered the plant of kings, since its long growth time meant that it was far too expensive for most people: It can take up to 170 years before the wild ginseng root, which originates from North Korea, is fully mature. Ginseng has a slightly bitterand tart taste.
We use ginseng root in

Green tea

Sencha, the green tea that we like to use, is also described as the ‘green tea of royalty’. It combines the positive characteristics of green tea leaves, creating a well-balanced taste with its fresh, distinctive flavour.
We use green tea in


Guarana is a plant most commonly found in the Amazon region, and the Indians believed it possessed the power of a mighty godly presence. It grows like a vine up to 12 metres in height and belongs to the soapberry family. Its orange-red fruits have a slightly bitter taste and contain a high caffeine content.
We use guarana in



Hibiscus, also known as mallow, was already being used in Greece thousands of years ago as a medicinal plant – thus earning its Greek name Althaea, which translates as ‘I cure’. This perennial plant flowers from June to August and produces sweet, box-like fruits.
We use hibiscus in


Jasmine green tea

Jasmine tea was drunk during the times of the Chinese Song dynasty in 1200 A.D. and even today appears to be the most popular Chinese tea. It combines the advantages of jasmine leaves with the effective properties of green tea: A soft, rounded taste meets numerous vitamins and important minerals.
We use jasmine green tea in

Juniper berry

Most people know the small, black juniper berries as a sour, tangy and initially slightly sweet spice. But 3,500 years ago the ancient Egyptians had already discovered that the juniper fruit also contained many nutritious properties. Its German name comes from the Old German word ‘wauhal’ meaning ‘freshness/lively’ and ‘der’ for ‘tree’.
We use juniper berries in



Kombucha is a blend of various yeasts and has been served as a drink for thousands of years due to its unique aroma and nutritious properties. Kombucha tastes sour yet sweet and contains iron and nutritious folic acid as well as the vitamins C, B, D and K.
We use dried kombucha drink in



You can smell the invigorating scent of lavender anywhere you go in the Mediterranean. The medicinal plant, which belongs to the labiate family, is native to these regions – even though it is now cultivated all around the world for its wonderful, nutritious flowers. Lavender tastes aromatic, spicy and slightly bitter, and contains important essential oils.
We use lavender flowers in


Even today we are still not certain where lemons, which belong to the rutaceous plant family, originate from. Its origins are thought to be in northern India, however it has been cultivated worldwide for thousands of years due to its high nutritious content and refreshingly sweet flavour. In addition to vitamin C, the fruit of the lemon tree is rich in phosphorus and pectin.
We use lemon in

Lemon balm

In the Middle Ages, the Medicinal Plant of the Year in 1988 had to legally be grown in every monastery garden. Lemon balm contains numerous tannins, flavonoids and mineral salts in addition to essential oils, making it an important medicinal plant. Its leaves have a fresh, spicy and citrusy flavour.
We use lemon balm in

Lemon grass

In Southeast Asia, this aromatic herb and medicinal plant is also known by the name ‘fever grass’. It contains essential oils and has a powerful, fresh citrus flavour. It is still unknown where this plant that belongs to the sweetgrass family, and is mainly used in Asian cuisine, originates from.
We use lemon grass in

Lemon peel

The peel of the fruit of the lemon tree, which originates from India, is similarly aromatic to the refreshingly sour flesh of the fruit. The rind also contains up to ten times more vitamins than the juice, including both valuable essential oils and other plant-based compounds.
We use lemon peel in

Lemon verbena

The lemon verbena, also known as the verbena, was introduced to Europe in the 18th century. Its native home is under the sun of South America, where it has long since been treasured as an important medicinal plant. The lemon verbena belongs to the Verbenaceae family and contains important essential oils.
We use lemon verbena in


Limes are the intense, sour relatives of lemons. They were brought to southern Europe in the Middle Ages by the crusaders and contain many nutritious minerals and micronutrients in addition to plenty of vitamin C.
We use limes in

Linden flowers

As early as the Middle Ages, it was treasured for its advantageous properties, and even today linden flower is one of the most popular medicinal agents in the world. It has an aromatic smell, tastes slightly sweet and contains many important flavonoids and essential oils.
We use linden flowers in


Green mate

‘Indian green gold’, as the maté shrub is known, grows in South America and belongs to the holly family. Yerba maté is characterised by the special process in which the smokey, fruity-sweet flavour of the crops are fermented for around one month.
We use green mate in


Mace, also known as mace flower, is the shell of the nutmeg seed. It has been used in its dried or ground form as a spice and medicinal substance for thousands of years. Its aroma is more delicate than nutmeg, it tastes spicy and warm, and is particularly popular during the cold months of the year.
We use mace in


Although it was once just reserved for the Japanese elite, matcha tea is still one of the finest types among all teas. An elaborate process is used to turn the leaves of the green tea plant tencha into the finely ground matcha powder: With a radiant green colour, it has a sweet-fresh taste and is full of valuable, energising nutrients.


Originally from the Himalayas, the moringa  is considered to be a true "miracle tree." Moringa oleifera contains many highly concentrated nutrients that range from iron and calcium to protein and vitamin C to antioxidants. Its taste is just as valuable: subtly spicy and slightly hot.
We use moringa in


Not only its external properties, but also the internal ones, give mullein a truly majestic appearance. It grows upright up to two metres in height and produces bright yellow, mildly aromatic-tasting flowers. In 1999, mullein was voted the Medicinal Plant of the Year.
We use mullein in



Everyone is familiar with the unpleasant sting upon touching a nettle – however, only few are aware of its nutritious properties that made this aromatic, tasty plant a popular choice in ancient times: Provitamin A, iron and a variety of mineral salts make the stinging nettle a nutritious, useful plant. The famous painter, Albrecht Dürer, even regarded it as a ‘gift from God’.
We use stinging nettle in


Nutmeg is the seed of the nutmeg fruit. It has a slightly bitter and spicy aroma, and has been used as a spice for many centuries. Nutmeg has also played an important role as a medicinal plant: In the Middle Ages, it was regarded as one of the most important medicinal plants there was and may literally have been worth its weight in gold. Today, nutmeg is one of the most important spices used in the ancient Indian traditional medicine, Ayurveda.
We use nutmeg in


Orange peel

It is widely known that oranges contain lots of useful substances. But not many people realise that the peel of the orange is even more valuable than the flesh of the fruit: more than 170 active phytochemicals, over 60 different flavonoids and numerous essential oils make it a valuable source of nutrients. And its refreshing, sweet aroma makes it a very delicious one as well.
We use orange peel in


Oregano, which belongs to the labiate family, was regarded by the Ancient Greeks as an important medicinal plant. It contains a high amount of natural antioxidants, including essential oils, tannins and bitter substances. Its full-bodied, slightly bittersweet aroma makes oregano a fundamental ingredient of Mediterranean cuisine.
We use oregano in



Folklore says that the mild, spicy and slightly peppery-tasting parsley is healthier than the meal to which it is added. In fact, the herb and medicinal plant, which originates from South America, is full of important nutrients. As well as above-average levels of vitamin C, parsley contains important micronutrients and minerals.
We use parsley in


First discovered in 1696 and presumably a coincidental result of water mint and wild mint, peppermint is one of the most important medicinal plants in the world. Peppermint has a slightly sharp taste and is adored around the world for its refreshing aroma and nutritious properties. In 2004 it was selected as Medicinal Plant of the Year.
We use peppermint in


Raspberry leaves

Most people are familiar with raspberries as a sweet fruit used in desserts. However, the plant was used in ancient times for its medicinal properties. Raspberry leaves contain extremely high levels of vitamin C and provide nutritious tannins.
We use raspberry leaves in


Today rooibos, also known as red bush and belongs to the pulse family, is exclusively grown in the Cederberg mountains in South Africa. The plants grow up to two metres tall and are only harvested once a year. Rooibos tea is produced from its leaves, and is the mild, fruit and slightly sweet-tasting national drink of South Africa.
We use rooibos in

Rose hip

Rose hip, which belongs to the rose family, contains five times more vitamin C than lemons. Its aromatic fruits have a slightly bitter, yet sweet taste and contain the vitamins A, B, E, P and K as well as citric acids, minerals and iron.
We use rose hips in

Rose petals

Rose petals smell just as magnificent as they look. This majestic plant has also been treasured for thousands of years as a medicinal plant – in the 17th century roses were used in about a third of the medicine. Rose blossom smells delicately aromatic and contains important tannins as well as essential oils.
We use rose petals in


Rosemary was introduced in Central Europe by monks in the 1st century A.D. The Medicinal Plant of the Year in 2011, it emits an aromatic, intensive scent and is a popular herb in Mediterranean cuisine. Its name is derived from the Latin ‘Ros marinus’, meaning ‘dew of the sea’. Rosemary tastes delicately spicy and slightly bitter.
We use rosemary in



The name of this Mediterranean herb comes from the Latin word ‘salvare’, meaning ‘to save’. In ancient China, sage was weighed in gold due to its fresh, spicy, slightly bitter taste and important nutrients.
We use sage in

Schisandra berry

In China this Asian medicinal plant is also called ‘Wu Wie Zi’, meaning ‘berries of five flavours’. It tastes sweet, sour, salty, bitter and spicy all at the same time, and contains numerous vitamins as well as important minerals. Schisandra berries have been used in traditional Chinese medicine (TCM) for thousands of years.
We use schisandra berries in


Spearmint is one of the most popular types of mint, which no kitchen or garden can do without. The plant belongs to the labiate family and grows up to half a meter tall. It has a refreshingly fruity, extremely aromatic flavour.
We use spearmint in

Star anise

The origin of its name is easy to see in the star-shaped fruit of the true star anise – in contrast to all of the essential oils that are concealed within it. The fruit of the evergreen tree taste sweet, slightly peppery and evoke the taste of liquorice.

Sunflower petals

The sunflower, which grows up to five metres tall, is considered a symbol of the power of the Sun God in its native South America. Its bright yellow petals have a medium-sweet taste and contain important vitamins and minerals.
We use sunflower petals in



Tencha is one of Japan's most precious types of tea. The intensively green tencha leaves that serve as the basis for the special matcha tea make up no more than 1% of that country's tea harvest. Tencha achieves its extraordinary quality through an elaborate production process – from ripening it in the shade to drying it in special drying ovens.


Tarragon is popular not only in French and Italian cuisine; its fine, spicy, bittersweet aroma has also been extremely popular in tea for many thousands of years. The plant, which originates from the Far East, belongs to the daisy family and contains plenty of vitamin C.


Thyme belongs to the labiate family and has been treasured by people for thousands of years as a herb and medicinal plant. It mainly grows around the Mediterranean and features a hearty, gentle aromatic aroma. In 2006, thyme was selected as the Medicinal Plant of the Year due to its nutritious properties.
We use thyme in

Turmeric root

Turmeric is an old medicinal plant, which mainly flourishes in southern Asia and Mediterranean regions. It belongs to the ginger family and is a main component of curry powder. In India, the gentle, spicy, ginger-like turmeric was one of the most important spices over 5,000 years ago and was even considered holy due to its medicinal properties.
We use turmeric root in


Valerian root

‘Valeriana officinalis’, the botanical name for common valerian, stems from the Latin word ‘valere’, meaning ‘strong’ and ‘be well’. Producing sweet-smelling flowers, it grows in banks and the edges of woodland in Europe, western Asia, the Far East and Siberia.
We use valerian root in


The ‘queen of spices’ is one of the most popular aromas in the world. It belongs to the Orchidaceae family and is native to Mexico and Central America. Its delicate flavour and extensive production process make real vanilla a particularly valuable spice and medicinal plant.
We use vanilla in



In Austria, this medicinal plant is also known as ‘Bauchwehkraut’ (stomach pain herb) due to its natural nutrients such as essential oils, nitrates, inulin and potassium salts. Yarrow is native to Europe and belongs to the daisy family. Its white, cone-shaped leaves have a fresh, chamomile-scented aroma.
We use yarrow in