Flavor & aroma
Anticipated profile: earthy, cacao, warm 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:
- Rooibos
- Panax ginseng root
- ginger rhizome
- food-grade cacao bean husk
- Ceylon cinnamon bark
- genuine saffron stigmas
A little botanical understanding
Rooibos
Rooibos is a South African plant used for infusions, with a mild, rounded flavor.
Panax ginseng root
Panax ginseng root brings an earthy, somewhat bitter character.
ginger rhizome
A rhizome, or underground stem, with a warm, peppery aroma.
food-grade cacao bean husk
Food-grade cacao bean husk lends cacao notes and contains naturally occurring caffeine and theobromine.
Ceylon cinnamon bark
Ceylon cinnamon bark brings a sweet-smelling, warming spice note.
genuine saffron stigmas
Genuine saffron stigmas are the slender parts of the flower used for their distinctive aroma.
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.