vitality.

Roasted, stone-ground velvet bean, near-black with a rich, almost cocoa-like smell, an old Ayurvedic tonic bean.

$24.00

Jiaogulan, the five-leaf sweet tea vine of southern China, steeps into a pale jade cup that opens bitter and finishes surprisingly sweet: an afternoon tea in place of the second co

$17.50

Sun-dried Indian gooseberries from Uttar Pradesh, wrinkled, chewy and bracingly sour, with no sugar or sulfur added: the fruit behind chyawanprash and one of the three in triphala.

$16.00

Shatavari, the tuberous root of Asparagus racemosus, grown in Madhya Pradesh, shade-dried and milled to a pale ivory powder: a rasayana of Ayurvedic tradition, stirred into warm mi

$21.50

Prepared fo-ti root, steamed with black bean liquid until near-black, then milled to a powder that smells of molasses and dried fig.

$27.50

Stone-milled astragalus root from Shanxi, fine as flour and the color of pale straw: mild, sweet and almost beany, for stirring into soups, broths and congees the old way.

$18.00

Coins of six-year-old Panax ginseng root from Jilin province, slowly air-dried and hand-sliced, to simmer with jujube dates or tuck into a slow-cooked broth.

$36.00