Muira Puama c/s

Muira Puama c/sBotanical Name Ptychopetalum olacoides Other Names Potency Wood Origin Brazil Flavor Profile Has a sweet, warm taste. Blends well with ginger, licorice, sarsaparilla, vanilla and cardamom. Culinary Usages Use to prepare tea, alone or in combination with other botanicals. Cosmetic Usages Decoct the bark for use as a face or body wash or to add to soaps and lotions. A strong infusion may also be added directly to the bath. Muira Puama is a small,

The herb should be stored in a tightly sealed container in a dark

Culinary Usages - Used in many different cuisines

Botanical Name - Leonurus cardiaca

fishy taste

whether naturally derived from fruit or from an artificial sweetener

The dried herb is also used in potpourri mixes

where it has been used for thousands of years in anti-aging tonics

May support a healthy inflammatory response during normal daily exercise and activity

red puccoon

Flavor Profile - Has a neutral

This gel-like substance is dried and powdered for use in foods as a thickening agent and in cosmetics as an emulsifier

Flavor Profile is Spicy