Warm, aromatic & naturally antimicrobial

Cinnamon contains aromatic compounds such as cinnamaldehyde, which give it its characteristic flavor and aroma.

• How it works (MOA): Cinnamaldehyde and other cinnamon compounds have demonstrated antioxidant and antimicrobial activity, including the ability to interfere with microbial cell membranes and other processes. Much of this research is laboratory-based, so it shouldn't be interpreted as cinnamon acting like an antibiotic in the body.

Cloves (Syzygium aromaticum):

A little goes a long way

Cloves are particularly rich in eugenol, a naturally occurring aromatic compound.

• Eugenol has demonstrated antioxidant, anti-inflammatory, and antimicrobial activity in laboratory research. It can interact with microbial cell membranes and interfere with processes microorganisms use to survive and communicate.

Fresh Ginger (Zingiber Offinale):

Optional, but a lovely addition

Ginger contains compounds called gingerols and shogaols, which give fresh ginger its characteristic warmth and pungency.

• These compounds interact with several biological pathways involved in inflammation, digestion, and nausea. Ginger has been studied in humans for several types of nausea and vomiting, although the research generally involves concentrated ginger preparations rather than the small amount used in a homemade syrup.

Honey- from your kitchen:

Sweetness with a purpose

Honey isn't included in your ingredient bag, but it becomes an important part of the finished syrup.

• Honey does more than add sweetness to the finished syrup. It naturally contains sugars, enzymes, polyphenols, and other plant-derived compounds, along with a naturally acidic environment that can make it difficult for many microorganisms to grow.
• Honey helps create a soothing coating in the mouth and throat while contributing naturally occurring antioxidant and antimicrobial properties to the finished syrup.