Cordyceps (caterpillar fungus) is a medicinal mushroom that is a wild fungus and has been used in Traditional Chinese Medicine (TCM) for over 5,000 years. There are numerous species of cordyceps, however the most researched and popular is Ophiocordyceps sinensis. It is found at high altitudes of ...

Basil seeds, also known as 'sabja seeds' or 'sweet basil seeds', come from the well-known basil plant. Originating in India, the many health benefits and uses of these small black seeds has spread across to other countries in Asia. High in vitamins and minerals, they have been used for centuries to ...

Lack of magnesium has become one of the main nutrient deficiency concerns present in adults today, so it’s surprising this mineral is so commonly overlooked as part of a healthy, balanced lifestyle. In recent times a vast amount of research has been done around the benefits of incorporating ...

Jackfruit is the world's biggest fruit to grow on an actual tree and can grow up to 3ft (1m) long and weigh up to 100lb (45kg)! Indigenous to the Southwestern rain forests of India, jackfruits are related to figs, mulberry and breadfruit. The trees are widely cultivated for their fruit, seeds and ...

The sociable South American tradition of passing around a gourd of Yerba (‘herb’ in Spanish) mate leaves soaked in warm water has now developed into a health craze in the Western world. With the botanical name 'Ilex paraguariensis' a member of the holly family, Yerba mate is known for its ...

Our sweet but prickly pal the pineapple, a tropical plant and member of the Bromeliaceae family, is native to Paraguay, Brazil and potentially regions of the Caribbean. It was first brought to Europe subsequent to Columbus’ return in 1493. The name 'pineapple' matured in the 17th century thanks to ...

An energy bar which contains crickets? Yes, it’s true! Although they haven’t traditionally been a staple in the UK, in various parts of Asia they’re a hot commodity and there are many valid reasons why. Farmed crickets are fed on vegetables and grains then baked and ground to make a fine ‘flour’ ...