Plant-based ingredients and plant preparations according to Ayurvedic recipes:
Pasta made from Shilajit and Guggul (Commiphora mukul Hook.) resin; powder made from Vasa (Adhatoda vasica) leaf, ginger (Zingiber officinale) rhizome, long pepper (Piper longum) fruit, wormwood (Artemisia absinthium) herb, black pepper (Piper nigrum) fruit; powder made from Vidarikand (Pueraria tuberosa) rhizome, cinnamon (Cinnamomum zeylanicum) bark, jatamansi (Nardostachys jatamansi) root, cardamom (Elettaria cardamomum) seeds, and Vanslochan (Bambusa arundinacea) manna; Extracts of grape (Vitis vinifera) fruit, Tribulus (Tribulus terrestris) herb, Shatavari (Asparagus racemosus) root, Ajowan (Trachyspermum ammi) fruit, Licorice (Glycyrrhiza glabra) root, Garlic (Allium sativum) bulb; Powder from Katuka (Picrorhiza kurroa) rhizome, Smilax (Smilax china) root, Caraway (Carum carvi) fruit, Meshasringi (Gymnema sylvestre) leaf, Cumin (Cuminum cyminum) fruit, Ashwagandha (Withania somnifera) root, Moringa (Moringa oleifera) seed, Bibhitaki (Terminalia bellerica) fruit, Cubeb pepper (Piper cubeba) fruit, Bilva (Aegle marmelos) bark, Musta (Cyperus rotundus) root, Amalaki (Emblica officinalis) fruit.
Stabilizers: Gum arabic, starch, magnesium salts of fatty acids.
Release agent: Magnesium silicate.
Origin of plant-based ingredients: Non-EU agriculture.