Our Ingredients
Every ingredient on our menu is chosen with purpose. What each one is, and where it comes from.
What are adaptogens?
Adaptogens are herbs, roots and mushrooms that traditional medicine has long turned to in times of physical and mental stress. Common examples include ashwagandha, rhodiola rosea, reishi, chaga and ginseng. Research on them is still developing.
Adaptogen
Ashwagandha
A small shrub in the nightshade family (Withania somnifera), grown mainly in India. Its root, dried and ground to a powder, is one of the best-known herbs in Ayurveda, India's traditional system of medicine.
Reishi
A glossy, woody mushroom of the Ganoderma genus, known in Chinese as lingzhi, that grows on the trunks and stumps of hardwood trees. It has been part of traditional Chinese medicine for centuries, and it tastes earthy and slightly bitter.
Chaga
A dark, charcoal-like fungus (Inonotus obliquus) that grows on birch trees in cold northern forests. It has long been brewed as a tea in Russian and Nordic folk medicine.
Rhodiola Rosea
The root of a hardy flowering plant, also called golden root or roseroot, that grows in cold, mountainous regions of Europe and Asia and has a place in Scandinavian and Russian folk medicine. Freshly cut, the root smells faintly of roses, which is where the name comes from.
Maca
A radish-like root (Lepidium meyenii) grown in the high Andes of Peru, where it has been eaten as a food and used in traditional medicine for centuries. Usually dried and milled into a powder, it tastes slightly malty and nutty.
Ginseng
The root of a slow-growing plant of the Panax genus, left in the ground for several years before it is harvested. It holds a central place in traditional Chinese and Korean medicine, and it tastes bittersweet.
Herb
Brahmi
A small creeping herb (Bacopa monnieri) that grows in wet, marshy ground across India. It has a long history of use in Ayurveda, and it tastes distinctly bitter.
Tea, Spice & Colour
Matcha
Japanese green tea leaves, shaded before harvest and ground into a fine powder. Because the powder is mixed in rather than steeped and strained, you drink the whole leaf, caffeine included.
Turmeric
A root in the ginger family that owes its deep yellow colour to curcumin. It is a staple of South Asian cooking, has long been used in Ayurveda, and tastes earthy and slightly warming.
Ginger and turmeric shots, explainedBlue Spirulina
Phycocyanin, the blue pigment extracted from spirulina, a blue-green alga. It is used as a natural colouring and has almost none of the grassy taste of whole spirulina.
Supplement
CBD
Cannabidiol, a compound found in the hemp plant. Unlike THC, it is not intoxicating and does not produce a high.
Collagen
The main structural protein in skin, bones, tendons and cartilage. Ours is hydrolysed, meaning broken down into shorter peptides that dissolve easily into a drink.
Hyaluronic Acid
A long sugar molecule the body makes itself, found in skin and in the fluid that cushions the joints. It can bind water, which is why it is a familiar ingredient in skincare.
CoQ10
Coenzyme Q10, a compound the body makes itself and that is found in almost every cell. As a supplement it is usually a yellow-orange powder with almost no taste.
Functional Fat
MCT Oil
Medium-chain triglycerides, a type of fat taken from coconut oil. The oil itself is almost flavourless.
Mineral
Magnesium
An essential mineral, meaning the body cannot make it and has to get it from food. It takes part in many of the body's enzyme reactions and is found in leafy greens, nuts, seeds and whole grains.