Yogi

Açaí (aa-sigh-EE) is a grape-sized, deep-purple berry that grows atop palm trees in the Amazon region of Brazil. Açaí berry is loaded with antioxidants, (especially anthocyanins, approximately 20 times the amount in red wine), amino acids, essential omega fatty acids, fiber and protein, making it perhaps one of nature's most complete and healthy foods.

Alfalfa Leaf is a very mild, food-like nutritive plant in the pea family, which has been used in herbal medicine for over 1,500 years. It is a rich, natural source of protein, calcium, vitamin A, vitamin C, vitamin D and more. Alfalfa is also high in insoluble fiber that aids in digestive elimination.

Almonds are a good source of vitamin E and are rich in monounsaturated fat, one of the two healthy fats responsible for supporting the proper balance of "good" cholesterol (HDL), with "bad" cholesterol (LDL). In addition, almonds support the complexion and immune system, and support the movement of food through the colon.

Amaranth is valued around the world as a leafy green and a cereal grain, and was once a staple in the diets of pre-Columbian Aztecs, who believed it had supernatural powers. Amaranth is cooked and eaten as a grain, but is actually a seed; thus it is high in protein (15%-18%) and contains essential amino acids that are not frequently found in grains. It is also high in fiber and contains calcium, iron, potassium, phosphorus, and vitamins A and C.

Amla Fruit, or Emblic Fruit (Amalaki), is one of the most commonly used herbs in Ayurveda. A strong rejuvenative, amla is an exceptionally rich source of potent antioxidants and supports a wide variety of functions involving the digestive tract. It is the prime general Ayurvedic herb for the eyes and hair. Amla is also the basis for the famous Ayurvedic rejuvenative jam, chyavanprash, and the widely-used combination herbal remedy, triphala.

See Amla Fruit

Anise Seed is a tasty culinary herb from the parsley family. In the herbalist's world, anise seed is known mainly as a digestive aid, helping to reduce gas and support efficient digestion. Like other members of this family, anise is a source of phytoestrogens; historically anise seed was used to promote breast milk production. Today, throughout Asia and Europe, anise seed is used as an expectorant and antispasmodic to help support proper respiratory and throat function.

A natural food coloring derived from the achiote tree.

Assam is a black tea named after the region of its production: Assam, India. Assam tea is created specifically from the plant Camellia sinensis var. assamica. This tea, most of which is grown at or near sea level, is known for its body, briskness, malty flavor, and strong, bright color.

Astragalus Root, or milk vetch root, is considered a superior herb in Traditional Chinese Medicine (TCM), where it is known as Huang Qi or "yellow energy builder." A member of the legume family, this herbal gem of TCM is used as a maintenance tonic and to assist healing; astragalus boosts energy, increases stress adaptation and amplifies the efficiency of just about every type of immune function. Chinese families regularly add astragalus to the family stewpot during the cold season, so that everyone can get a daily immune boost. Japanese herbalists use astragalus, which they call "ogi," to support a variety of functions, including appetite, energy, digestion, elimination, muscle pain and blood sugar, to name a few. Unlike many Chinese herbs, astragalus is surprisingly tasty as a tea, with a velvety texture and a sweet, buttery taste.