Blog

Moringa oleifera grows fast, tolerates drought and is used whole in India and East Africa – leaves, pods, seeds. Where the name horseradish tree comes from and what defines the leaf powder.

The ginkgo is the last surviving species of a plant group that has been around for 200 million years. What the leaf contains, why extracts are standardised and what you must observe if you take ant...

Wild cordyceps from Tibet is among the most expensive natural products in the world. Why almost everything sold today is a different species – and why that is not a drawback.

Chaga is not a mushroom in the usual sense but a knobbly growth on living birches. Where it comes from, why wild harvesting puts it under pressure, and the difference between powder and extract.

An unusual variety of seaweed grows in the Pentland Firth between mainland Scotland and Orkney. Five species, hand-harvested and air-dried – where they come from, how they differ and how they are u...

Gotu kola is botanically a relative of carrot and parsley, goes by tiger grass in the trade and appears on countless creams as «cica». Where the plant comes from, which compounds characterise it an...

Chewing muscles are muscles like any other – and the chewing trainer is the dumbbell for them. What the thing is, how to use it, and when to leave it well alone.

HPMC capsules are made from cellulose rather than gelatine. What that means for origin, stability, dissolution time and price – and why nearly all our capsules are made this way.

Liver, heart and kidney are more nutrient-dense than muscle meat – and have largely vanished from everyday Swiss cooking. What is in beef organs, why the animal's origin matters most with liver, wh...