Agni – Organic Herbal Tea for After Meals with Fennel & Rose
Agni Digestive Tea - Ayurvedic Tea
Agni – Organic Herbal Tea for After Meals with Fennel & Rose
Agni – Organic Herbal Tea for After Meals with Fennel & Rose
Agni – Organic Herbal Tea for After Meals with Fennel & Rose

Agni – Organic Herbal Tea for After Meals with Fennel & Rose

Regular price€10,50
€105,00/kg
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Agni is our herbal tea for after meals: fennel, anise and ginger, rounded off with rose petals and liquorice. Composed in the Ayurvedic tradition.

  • Taste: sweet, spicy and floral, with fennel, anise, ginger and rose
  • Goes with: a cup of tea after a meal
  • Organic and mixed by hand in Germany – no preservatives or fillers.

Ingredients: ginger*, cinnamon*, fennel*, cardamom*, liquorice*, blackberry leaves*, rose petals*, anise*
*from certified organic farming · Organic control body DE-ÖKO-037 · EU/non-EU agriculture

Net quantity: 100 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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