Tola – Organic Spice Blend for Coffee, Chai & Cocoa
Coffee with ayurvedic spices
Tola – Organic Spice Blend for Coffee, Chai & Cocoa
Tola – Organic Spice Blend for Coffee, Chai & Cocoa

Tola – Organic Spice Blend for Coffee, Chai & Cocoa

Regular price€9,60
€192,00/kg
Tax included. Shipping calculated at checkout.

  • In stock, ready to ship
  • Inventory on the way

Tola is our blend for your coffee: a pinch in the coffee grounds or in the milk, and your cup tastes warm and spicy with cinnamon and cardamom – no syrup or sugar needed.

  • Taste: warm and sweet, with cinnamon, cardamom and liquorice and a subtle heat from long pepper
  • Goes with: coffee, cappuccino, cocoa, chai and baking
  • Organic, gently ground and mixed by hand in Germany.

Ingredients: cinnamon*, liquorice*, cardamom*, cloves*, long pepper*
*from certified organic farming · Organic control body DE-ÖKO-037 · EU/non-EU agriculture

Net quantity: 50 g

Store in a cool, dry place away from light. Keeps for at least 6 months.
Alonga – Health & Well-being by Cecilia & Ingrid Reygers eGbR, Parzivalstr. 7, 80804 München

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Alonga

Ayurvedic spices

Ayurvedic cooking takes you into a surprising world of incredible flavors with a variety of spices and their amazing health benefits. Combining the intense flavor of roasted spices, their health benefits and their ease of use in the kitchen, we have developed Ayurvedic spice blends for a variety of sweet and savory dishes that you can easily grind over your meal.

recipes
Ayurvedic Cooking

Ayurvedic food doesn't have to be Indian cuisine. It's all about the right food combinations and adding the spices. We've created some delicious recipes to inspire you in your kitchen. Try them out and give us your feedback!

Roasted Spices

When raw spices are roasted, several important changes take place that intensify the aroma and improve the flavor:

  • Release of essential oils: The heat releases the oils contained in the spices, which enhances and intensifies their aroma.
  • Change in flavor: Bitter notes are often reduced, while sweeter, smokier, or nuttier nuances become more pronounced.
  • Maillard reaction: Heat triggers chemical reactions between amino acids and sugars (the Maillard reaction), leading to browning and the development of more complex flavors.
  • Change in texture: The spices become drier and more brittle, making them easier to grind or crush in a mortar.
  • Loss of moisture: Spices lose moisture, which can temporarily improve their shelf life (if stored dry), but afterward they become more sensitive to humidity.

customer feedback

★★★★★

During her visit at my Ayurvedic Mountain Top Clinic in Nilgiris, India, ALONGA's Co-Founder Ingrid shared with me her development of Ayurvedic Spice Mixtures. I have been deeply impressed by the profoundness of ALONGA's recipes, including the careful roasting and well-chosen organic and mostly tridoshic suitable combinations. I can highly recommend ALONGA. With their spice assortments alongside their cooking classes, they are making a valuable contribution to creating a healthier lifestyle for everyone.

Dr. Sundara Raman

Bachelor of Ayurveda Medicine and Surgery,Mountain Top Clinic, India

★★★★★

The TOLA Spice Mix substituted the sugar in my coffee and made it so delicious!

Mallorca, Spain

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