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A caffeine free Indian Masala Chai infused with Rooibos and Turmeric delivering a creamy and slightly nutty flavour.
Ingredients: Rooibos, Cinnamon, Clove, Ginger, Cardamon, Turmeric, Black pepper
40 Serves Per Pack
120 Serves Per Jar
The Rooibos Turmeric Chai is the perfect caffeine-free Indian chai masala. With Rooibos Tea’s flavonoids adding rich antioxidant benefits as well as its proven liver tissue regeneration, the sweet and slightly nutty flavour of rooibos is the perfect accompaniment to chai. Turmeric has been added for its main constituent’s (curcumin) strong liver antioxidant properties, as well as it exerting significant anti-inflammatory effects throughout the body.
Rooibos Teais native to South Africa, where they drink on average 9 cups per day! Rooibos is high in flavonoids, protecting the cells against free radicals, and aids in liver tissue regeneration.
Turmerichas been found to exert anti-inflammatory effects, and acts as a free radical scavenger. Turmeric has been prescribed for hundreds of years in ayurvedic medicine for it’s countless beneficial effects on health.
Cinnamonacts systemically as a smooth muscle relaxant. It has been found to balance blood sugar levels, and, as a carminative, is warming to the intestinal tract. The volatile oils in cinnamon are antibacterial, antifungal, and antiviral.
Gingeris a stimulating tonic for the digestive system. It has been found to reduce cramping, gas and nausea. Ginger has been indicated for motion sickness and morning sickness in pregnancy for hundreds of years. Ginger increases peripheral circulation which increase blood flow, helps to detoxify the body from toxins, and stimulates oxygen transport to the body’s cells. In Western Herbal Medicine it is also used as an anti-inflammatory throughout the body, and to increase immunity to prevent invasion of bacteria and viruses.
Organic black pepperhas been found to work synergistically, improving the absorption of turmeric.
Consuming the Rooibos Turmeric Chai with milk increases this furthermore due to studies showing the consumption of turmeric with a fat source improving the absorption of its active constituent.