Essences

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Yellow gentian

Also called gentian, because of its larger size than the others of his kind, is a herbaceous perennial plant, thanks to the highly developed roots, belonging to the family Gentianaceae. Cultivated during the Middle Ages, today is also used for the manufacture of liquor. Stimulates appetite and aids digestion by acting on the stomach and liver.

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Oregano

Widely used in Mediterranean cooking because of its intense and stimulating scent, has many important therapeutic properties. Analgesic, antiseptic, analgesic, antispasmodic, expectorant, stomachic and tonic. Widely used in aromatherapy is recommended for coughs, headaches, digestive disorders and pain of rheumatism performing a function inflammatory

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Cinnamon

Also known as cinnamon, is an evergreen tree of the Lauraceae family, with a dry aroma and pungent, yet fragrant. Derived from the stem and twigs, is widely used in the kitchen sweet. It has a strong antioxidant, but is also traditionally used against colds and as antibacterial and antispasmodic, she is today recognized the ability to lower cholesterol and triglycerides in the blood.

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Lemon

Fruit of a tree that reaches from 3 to 6 meters in height, is grown worldwide in many varieties, but despite the differences in appearance, its properties remain unchanged. In addition to being widely used in cooking, important are its pharmaceutical uses (haemostatic, disinfectant, pressure regulating arterios) and therapeutic (lowers the acidity of the body, helps digestion, cleanses the intestines, lowers cholesterol, cleanses the liver, helps the eyes).

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Coriadolo

Chinese parsley also known by the Spanish name cilantro, is an annual herbaceous plant whose fresh leaves and the dried seeds are used mainly in the culinary culture. In fact it can be used as a tea against stomach pains, is also recommended for problems of bloating and headaches, helps digestion and has a function antidiarrheal. Furthermore the preparation of a sweetened its decoction with honey, can be taken to relieve cough.

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Cloves

Flower buds harvested and dried, initially were widespread in the East as an ingredient of perfumes and only after divennere a rare spice. Equipped with a strong fragrance, sweet and floral, with a hint of peppery and “hot”, are used both in the kitchen sweet and salty. In fact this spice has a very strong antioxidant power and a strong local anesthetic.

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Basil

Annual herbaceous plant belonging to the family Lamiaceae, normally grown as an aromatic plant, is typically used in Italian and Asian cuisine because of sharp or pungent sweet smell of its leaves. the leaves and flowering tops are used to prepare infusions sedative, antispasmodic, stomachic and diuretic, antimicrobial, anti-inflammatory. is also used against indigestion, as vermifugo.e as a mouthwash.

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Peppermint

Native to Europe, but cultivated throughout the world, is a herbaceous perennial, stoloniferous, strongly aromatic. Rarely used in the kitchen where you prefer other species of mint, it is rather recommended as a tonic of the nervous system, the digestive system, liver, intestine. Effective expectorant, analgesic and antiseptic. It is used in case of indigestion, nausea, diarrhea, colds, flu, acne, toothache, migraine.

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Bitter Orange

Also called bitter orange, its fruits are rarely found in the market as they are mostly consumed by the food and pharmaceutical industries. Used to prepare the famous jam and candied fruit, promotes appetite and digestion. It can also act as a relaxing or refreshing. It tones the digestive system, the nervous system and is considered an antidepressant and indicated for insomnia and nervous exhaustion.

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