Gastrokool
Sprouted methi, basil seeds, barley and ajwain with ashwagandha, triphala and twenty-odd kitchen herbs. One spoon in hot water, morning and night.
Every Divine Spark blend, from high-fibre churnas to warming brews.
8 products
Sprouted methi, basil seeds, barley and ajwain with ashwagandha, triphala and twenty-odd kitchen herbs. One spoon in hot water, morning and night.
The classic five: coriander seeds, lavancha, ginger, vidanga and musta. A short, honest ingredient list with nothing added for colour or flavour.
A high-fibre herbal blend from the Divine Spark kitchen, made with seeds and spices in the same small-batch way as the rest of the range.
Licorice, ashwagandha, shathavari, cinnamon, clove and cardamom — 25 herbs, roots and spices for a warm cup. Nothing added for colour, flavour or shelf life.
Coriander, turmeric, jeshtamadhu, ashwagandha and warm spices. Boil it into milk with a little jaggery, or stir it into hot water.
A malt-based mix of malted methi, flax, carom seeds and black cumin with cinnamon, triphala, turmeric and rosemary. A spoon with water before bed.
Basil seeds, sarsaparilla, gokhru and shathavari with a touch of turmeric, sweetened partly with stevia. Two spoons in water or milk.