Cashew nuts paste*, chickpea paste*, spring water, rejuvelac (spring water, fermented & sprouted buckwheat*), mango pulp*, passionfruit pulp*, prickly pear vinegar*, turmeric*, ashwagandha*, lemon juice*, pink salt, fermented vinegar, spices (cayenne*, ginger*, cumin*), smoke extract. (*) from organic farming

Turmeric has been studied and researched for its benefits in helping with cognitive health as well as having anti-inflammatory and analgesic properties. Truly golden!

Ashwaganda, also known by its botanical name Withania somnifera, is typically characterised as a woody plant with yellow flowers. It is steeped in history and can be traced back to around 6,000BC as part of Ayurveda, India’s ancient tradition of medicine. In Ayurveda they refer to Ashwaganda as a ‘rasayna’ or a rejuvenating tonic and in modern terms translates to an ‘adaptogen’ which is typically used to help alleviate stress.

Perfect with toasted slow fermented bread like sourdough, carrot and radish crudités, bean-based salads or as a side to sweet potato fries.

It also works brilliantly as a marinade and we particularly recommend using it to flavour Middle Eastern inspired dishes.

200g glass jar. Please keep refrigerated and consume within 5 days of opening. Each jar of dips will last for up to four months in the fridge. Please do eat within 5days of opening as each jar is buzzing with probiotics to create your happy gut.