Flavor & aroma
Anticipated profile: toasty, tart, warming spice. These notes describe the specified ingredients; the finished blend has not yet been taste-verified.
Inside the blend
Ingredients in descending order by development weight:
- Fenugreek seed
- Ceylon cinnamon bark
- ginger rhizome
- hibiscus calyces
- rooibos
A little botanical understanding
Fenugreek seed
Fenugreek seed has a distinctive savory, maple-like aroma.
Ceylon cinnamon bark
Ceylon cinnamon bark brings a sweet-smelling, warming spice note.
ginger rhizome
A rhizome, or underground stem, with a warm, peppery aroma.
hibiscus calyces
Hibiscus calyces are the outer flower structures; they add tartness and reddish color.
rooibos
Rooibos is a South African plant used for infusions, with a mild, rounded flavor.
Rhizomes are underground stems, such as ginger and turmeric. Aerial parts are the portions growing above ground. Calyces are the flower’s outer structures; hibiscus calyces lend tartness. Leaves bring herbal aromas, while bark and seeds often bring spice. Only the plant parts listed above are specified for this blend.
Ceylon cinnamon is a specific cinnamon type. Rooibos is a South African plant infusion, distinct from tea made from the tea plant. No ingredient extracts or essential oils are substituted.