Journal
Notes from the kitchen
Brewing, cooking, Ayurveda and the plants behind our teas and powders. Fresh guides, added regularly.
Brewing11 October 2026How to Brew Black Rose Tea, Hot and IcedA practical guide to brewing black rose tea: how much leaf to use, water temperature, steeping time, serving it iced, and keeping the aroma in the tin.
Tea11 October 2026What Is Kahwa? Ingredients, Origin and How to BrewKahwa is a spiced green tea traditionally associated with Kashmir. What goes in it, where the word comes from, how to brew it and when to serve it.
Kitchen11 October 2026Moringa Leaf Powder: Ways to Use It in Everyday CookingMoringa is the drumstick tree. How moringa leaf powder tastes, simple ways to cook with it, how to avoid clumps, and how to store it.
Ingredients11 October 2026Brahmi: Bacopa vs Centella, Which Plant Is It?Why brahmi names more than one plant, how Bacopa monnieri and Centella asiatica differ, and what to look for on a herbal powder label.
Ingredients11 October 2026Amla Powder: How to Use It in the KitchenAmla, the Indian gooseberry, is small, pale and very sour. How amla powder is used in chutneys, raita and drinks, and how amla relates to triphala.
Ingredients11 October 2026Ashwagandha Root Powder: What It Is and How It TastesWhat ashwagandha (Withania somnifera) is, where the name comes from, what the root powder tastes like, how people mix it, and why caution matters.
