Our Spice extract is high in Polyphenols. This special formulation has been devised by our Master Herbalist. This special pblend with well over 100 beneficial spices extracted to provide the most beneficial end product. 

Available as 25g,50g or 100g of 200:1 extract .
The 200:1 extract package would provide 225 servings per 100 g bag

Proprietary blend:

1. Angelica (Angelica archangelica)
2. Anise (Pimpinella anisum)
3. Annatto ( ) Achiote (Bixa orellana)
4. Artemisia (Artemisia spp.)
5. Asafoetida (Ferula assafoetida)
6. Avens (Geum urbanum)
7. Avocado leaf (Persea americana)
8. Barberry (Berberis vulgaris and other Berberis spp.)
9. Basil, Holy (Ocimum Sanctum)
10. Basil, sweet (Ocimum basilicum)
11. Bay leaf (Laurus nobilis)
12. Blue fenugreek, blue melilot (Trigonella caerulea)
13. Boldo (Peumus boldus)
14. Borage (Borago officinalis)
15. California bay laurel (Umbellularia californica)
16. Caper (Capparis spinosa)
17. Caraway (Carum carvi)
18. Cardamom (Elettaria cardamomum)
19. Cassia (Cinnamomum aromaticum)
20. Catnip (Nepeta cataria)
21. Cayenne pepper (Capsicum annuum)
22. Celery leaf (Apium graveolens)
23. Celery seed (Apium graveolens)
24. Chervil (Anthriscus cerefolium)
25. Chicory (Cichorium intybus)
26. Chili pepper (Capsicum spp.)
27. Chives (Allium schoenoprasum)
28. Cinnamon, white (Canella winterana)
29. Clary, Clary sage (Salvia sclarea)
30. Clove (Syzygium aromaticum)
31. Coriander seed (Coriandrum sativum)
32. Costmary (Tanacetum balsamita)
33. Cudweed (Gnaphalium spp.) (Vietnam)
34. Cumin (Cuminum cyminum)
35. Curry leaf (Murraya koenigii)
36. Deulkkae (Perilla frutescens seeds)
37. Dill seed (Anethum graveolens)
38. Elderflower (Sambucus spp.)
39. Epazote (Dysphania ambrosioides)
40. Fennel (Foeniculum vulgare)
41. Fenugreek (Trigonella foenum-graecum)
42. Galangal, greater (Alpinia galanga)
43. Garlic chives (Allium tuberosum)
44. Ginger (Zingiber officinale)
45. Horseradish (Armoracia rusticana)
46. Houttuynia cordata (Vietnam)
47. Hyssop (Hyssopus officinalis)
48. Jasmine flowers (Jasminum spp.)
49. Jiaogulan (Gynostemma pentaphyllum)
50. Juniper berry (Juniperus communis)
51. Kawakawa seeds (Macropiper excelsum) (New Zealand)
52. Kencur, galangal, kentjur (Kaempferia galanga)
53. Lavender (Lavandula spp.)
54. Lemon balm (Melissa officinalis)
55. Lemongrass (Cymbopogon citratus, C. flexuosus, and other Cymbopogon spp.)
56. Licorice, liquorice (Glycyrrhiza glabra)
57. Locust beans (Parkia biglobosa)
58. Lovage (Levisticum officinale)
59. Marjoram (Origanum majorana)
60. Mastic (Pistacia lentiscus)
61. Mustard, brown, mustard plant, mustard seed (Brassica juncea)
62. Mustard, white, mustard plant, mustard seed (Sinapis alba)
63. Mustard, yellow (Brassica hirta = Sinapis alba)
64. Nigella, kalonji, black caraway, black onion seed (Nigella sativa)
65. Nutmeg (Myristica fragrans)
66. Oregano (Origanum vulgare, O. heracleoticum, and other species)
67. Orris root (Iris germanica, I. florentina, I. pallida)
68. Paprika (Capsicum annuum)
69. Parsley (Petroselinum crispum)
70. Pepper, black, white, and green (Piper nigrum)
71. Pepper, long (Piper longum)
72. Pepper, mountain, Cornish pepper leaf (Tasmannia lanceolata)
73. Peppermint gum leaf (Eucalyptus dives)
74. Poppy seed (Papaver somniferum)
75. Quassia (Quassia amara) bitter spice in aperitifs and some beers and fortified wines
76. Rosemary (Rosmarinus officinalis)
77. Safflower (Carthamus tinctorius), only for yellow color
78. Saffron (Crocus sativus)
79. Sage (Salvia officinalis)
80. Saigon cinnamon (Cinnamomum loureiroi)
81. Sassafras (Sassafras albidum)
82. Savory, winter (Satureja montana)
83. Sesame Seed, Black Sesame Seed Shiso (Perilla frutescens var. crispa leaves)
84. Silphium, smilphion, laser, laserpicium, sorado Sorrel (Rumex acetosa)
85. Spearmint (Mentha spicata)
86. Spikenard (Nardostachys grandiflora or N. jatamansi)
87. Star anise (Illicium verum)
88. Sweet woodruff (Galium odoratum)
89. Szechuan pepper, Sichuan pepper (Zanthoxylum piperitum)
90. Tarragon (Artemisia dracunculus)
91. Thyme (Thymus vulgaris)
92. Turmeric (Curcuma longa)
93. Vanilla (Vanilla planifolia)
94. Wasabi (Wasabia japonica)
95. Water-pepper, smartweed (Polygonum hydropiper)
96. Watercress (Rorippa nasturtium-aquatica)
97. Wattleseed (Acacia Victoriae)
98. Wild thyme (Thymus serpyllum)
99. Willow herb (Epilobium parviflorum)
100. Wintergreen (Gaultheria procumbens)
101. Woodruff (Galium odoratum) Galium odoratum)
102. Wormwood, absinthe (Artemisia absinthium)
103. Yarrow (Achillea millefolium)
104. Zedoary (Curcuma zedoaria)

Directions for 200:1 extract: 
Take 1/4 to 1/2 tsp mixed with coffee, tea or 2 oz of hot water every 6 to 8 hours on an empty stomach. Mixes well with Matcha, Peel and Pine Pollen.

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