Willow bark is the bark of willow trees, especially white willow and related Salix species. The herb is best known for salicin, a bitter plant compound that the body can convert into salicylate-related compounds. This connection is why willow bark…
Cacao is the seed of the tropical Theobroma cacao tree, the plant behind cocoa powder, cacao nibs, cocoa butter, and chocolate. Traditionally, cacao has been used as a nourishing, warming, gently stimulating food-herb connected with mood, energy, circulation, and ritual.…
Cinnamon is the aromatic inner bark of trees in the Cinnamomum genus. It is one of the most familiar kitchen spices in the world, but in traditional herbalism it is also valued as a warming digestive herb, aromatic circulatory stimulant,…
