Every ingredient, and what's inside it

Elettaria cardamomum

Cracked green pods, cool and camphoraceous.

Pimenta dioica

Dried pimento berry, clove, pepper, and cinnamon in one.

Piper nigrum

The pungent king of spice.

Syzygium aromaticum

Dried flower buds, intensely warm and almost numbing; a little goes far.

Coriandrum sativum

The citrus-floral seed of the cilantro plant.

Pimpinella anisum

Sweet licorice seed, a classic after-dinner carminative.

Cinnamomum aromaticum

Sweet, warming bark.

Cuminum cyminum

Earthy, toasted backbone of many a rub.

Citrus maxima

Dried citrus peel milled to a powder, bitter and perfumed.

Capsicum annuum

Sun-dried whole chilies, fruity before they are hot.

Foeniculum vulgare

Sweet anise seed that settles the gut.

Trigonella foenum-graecum

Hard amber seed, bitter raw and maple-sweet once toasted.

Zingiber officinale

Dried and milled ginger, drier and sharper than the fresh root.

Myristica fragrans

Warm, sweet, resinous seed, grated fresh for the brightest oils.

Illicium verum

Star-shaped pod with a deep licorice sweetness.

Curcuma longa

Golden rhizome, earthy and faintly bitter.

Vanilla planifolia

The whole cured pod: split and steeped, it gives up vanillin and a hundred trace aromatics.

Capsicum annuum

Ground sweet pepper for pigment and a gentle warmth.

Laurus nobilis

Dried bay, resinous and faintly eucalyptus-cool.

Brassica oleracea

A dark, bitter brassica leaf, the smoothie's vitamin and antioxidant load.

Salvia fruticosa

Savory, resinous, faintly medicinal.

Mentha × piperita

Cooling mint, dried for the shelf.

Coriandrum sativum

Fresh coriander leaf, bright, green, and faintly citrus-soapy.

Mentha × piperita

Bright, cooling leaf.

Corchorus olitorius

Jute-mallow leaves, grassy, green, and gently thickening.

Thymus vulgaris

Bracing, phenolic garden herb.

Ginkgo biloba

Fan-leafed tonic for circulation and focus.

Origanum majorana

Sweet, delicate cousin of oregano.

Matricaria chamomilla

The classic calming daisy.

Lavandula angustifolia

Fragrant buds for calm and sleep.

Jasminum sambac

Green tea pearls scented with jasmine bloom.

Clitoria ternatea

Petals that steep an electric indigo.

Rosa damascena

Dried buds, all petal-perfume.

Daucus carota

Sweet taproot that holds its shape through a long simmer.

Zingiber officinale

Pungent rhizome with a radiant inner heat.

Valeriana officinalis

Sedative root that deepens rest.

Glycyrrhiza glabra

Intensely sweet root, soothing and rounding.

Nardostachys jatamansi

Resinous, earthy root long prized for sleep.

Solanum tuberosum

Low-starch potato, dense enough to stay in chunks.

Vitis vinifera

Deep, sweet-tart concord-grape juice, the body of the pour.

Fragaria × ananassa

Frozen berries, the sweet-tart red half of the blend, and its colour.

Punica granatum

Reduced pomegranate juice, the dark, sweet-sour tang at the heart of the dish.

Tamarindus indica

Sour pod pulp, the backbone of coolers.

Malus domestica

Grated raw into a pot, it dissolves into sweetness and body.

Musa acuminata

Soft, sweet, and potassium-rich, the natural sugar that sweetens without a spoonful.

Citrus aurantiifolia

Pierced dried lime, all fermented-citrus tang.

Lycium barbarum

Ruby dried berries, sweet and carotenoid-rich.

Capsicum annuum

Fresh green chilies with clean, grassy heat.

Ziziphus jujuba

Red date, a mellow, calming sweetness.

Citrus limon

Bright, sour citrus.

Mangifera indica

Golden tropical flesh, carotenoid-rich, bringing sweetness and colour.

Punica granatum

Ruby arils, jewels of tart-sweet crunch scattered over each bowl.

Cucurbita pepo

The pale, tender Middle Eastern zucchini: mild, sweet, and quick-cooking.

Camellia sinensis

Fully oxidized leaf, brisk and caffeinated.