Menstrual support — documented in reducing menstrual cramping and heavy flow through smooth muscle toning action

Tannins — astringent action supports diarrhoea management and oral health

Antioxidant — ellagic acid has significant documented antioxidant and anti-inflammatory activity

Nutritive — significant iron, calcium, magnesium, and B vitamin content

Postpartum recovery — traditionally used to support uterine involution and recovery after birth

2e:T43b,

Dried inner bark of Ulmus rubra, ground into powder. The inner bark contains a high concentration of mucilage — a complex mixture of polysaccharides that forms a gel when mixed with water. This mucilaginous quality is the basis for most of its documented therapeutic applications.

Benefits of Slippery Elm:

Gastrointestinal coating — mucilage coats and soothes the lining of the oesophagus, stomach, and intestines; documented in reducing symptoms of GERD, IBS, and inflammatory bowel conditions

Prebiotic — polysaccharide content fermented by gut bacteria, supporting beneficial microbiome growth

Throat soothing — mucilage coats the throat; documented use in reducing irritation from coughing and sore throat

Wound healing — used topically as a poultice; mucilage creates a moist wound environment supporting healing

Nutritive — historically used as a survival food and to support nutrition in debilitated patients due to its digestibility

2f:T424,

Rendered fat from cattle — Bos taurus. Composed of stearic acid, oleic acid, and palmitic acid with a high smoke point of approximately 250°C. Historically the primary cooking fat in many cultures before displacement by seed oils in the 20th century.

Benefits of Beef Tallow:

Skin barrier — fatty acid profile compatible with human sebum; used as a traditional skin moisturiser and barrier cream

Vitamins A, D, E, K2 — concentrated in tallow from grass-fed cattle; supports skin, immune, and skeletal health

CLA — conjugated linoleic acid content documented with anti-inflammatory and metabolic benefits

Cooking stability — high saturated fat content provides exceptional oxidative stability at high cooking temperatures

Stearic acid — documented as neutral on LDL cholesterol; the predominant saturated fat in beef tallow

Choline — supports liver function, brain health, and lipid metabolism

30:T429,

Stone-ground roasted peanuts with sea salt. No added oil, sugar, hydrogenated fats, or emulsifiers. Peanuts are technically legumes, not tree nuts, with a distinct nutritional profile characterised by high protein and significant niacin content.

Benefits of Salted Peanut Butter:

Protein — one of the highest protein contents among nut butters at approximately 8g per 30g serving

Heart health — high monounsaturated and polyunsaturated fat content supports cardiovascular health

Niacin (B3) — peanuts are among the richest dietary sources of niacin, essential for DNA repair and energy metabolism

Resveratrol — peanuts contain resveratrol, a polyphenol with documented antioxidant and cardioprotective properties

Folate — significant source of folate, essential for cell division and particularly important during pregnancy

Satiety — protein and fat combination supports sustained energy and fullness

31:T420,

Stone-ground macadamia nuts with sea salt. Single ingredient nut butter with no added oil, sugar, emulsifiers, or stabilisers. Macadamia nuts have the highest fat content of any tree nut — predominantly monounsaturated oleic acid, the same fatty acid profile as olive oi

Senna Senna Alexandrina

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