Digestion

The aromatic rhizome that opens every Chinese kitchen — warming, settling, and ubiquitous.

Traditional use: Sliced into broths and teas for chills, nausea, motion sickness, and slow digestion.

Fragrant green pods crushed into tea, rice, and sweets across Iran and South Asia.

Traditional use: Crushed into the teapot for digestion after rich meals, and chewed plain for fresh breath. Considered warming…

Sweet anise-scented seeds chewed after meals across the Mediterranean and South Asia.

Traditional use: Crushed seeds steeped after meals for bloating and gentle indigestion. Often the after-dinner mukhwas in India…

The aromatic 'tears' of the mastic tree — a Greek (especially Chios) digestive specialty.

Traditional use: Chewed slowly like gum, or powdered into water, to soothe the stomach. Some evidence suggests benefit for H. p…

The 'good herb' — a milder mint than peppermint, ubiquitous in Mexican, Cuban, and Andean kitchens.

Traditional use: Steeped for stomachaches, mild headaches, and a quick lift after meals. The base herb of agua fresca and mojit…

A classic Ayurvedic blend of three dried fruits (amalaki, bibhitaki, haritaki) used for gentle digestive support.

Traditional use: A teaspoon of the powder in warm water at night to support regular elimination without harshness, and to tonif…

The tart crimson spice ground from sumac berries — a staple of Armenian and Levantine kitchens.

Traditional use: Sprinkled on food as a daily souring spice; brewed into a tea after meals to support digestion. Modern researc…

The daisy-like chamomile flower — the kitchen herb of Latin American homes, given to babies for upset stomachs and to grown-ups for the nerves.

Traditional use: Brewed for stomachaches, gas, restless sleep, and tension. Cooled tea is used as a compress for tired eyes.