Sweet red berries rich in zeaxanthin and polysaccharides, enjoyed in teas, soups and porridge.
Read the full guide →Ingredient Encyclopedia
Functional foods decoded: nutrition facts per 100g, traditional food wisdom, easy recipes and modern research — without disease-treatment claims.
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31 foods
Naturally sweet dried jujubes loaded with dietary fibre, vitamin C and saponins — a traditional soup staple.
Read the full guide →Honey-sweet translucent dried fruit paired with red dates in classic calming evening teas.
Read the full guide →Tart apple-like berries rich in flavonoids and pectin, beloved in teas, sauces and after-meal drinks.
Read the full guide →Mild, sweet soup root rich in astragalus polysaccharides — a staple in slow-simmered broths.
Read the full guide →Mild starchy root with mucilaginous fibre — gentle, neutral staple for soups, porridge and stir-fries.
Read the full guide →Soft, creamy seeds rich in plant protein, traditionally paired with lily bulb in calming sweet soups.
Read the full guide →Delicate, sweet-savoury bulb petals that soften into soups and autumn-moistening sweet desserts.
Read the full guide →Aromatic aged citrus peel bursting with volatile oils and flavonoids — a kitchen workhorse for teas and stews.
Read the full guide →The world’s favourite warming spice, packed with gingerols — kitchen staple for teas, broths and stir-fries.
Read the full guide →Sweet woody spice rich in cinnamaldehyde — a half-teaspoon transforms oatmeal, coffee and baked fruit.
Read the full guide →Golden spice built around curcumin — pair with black pepper and a little fat for best absorption.
Read the full guide →Golden floral tea rich in flavonoids, traditionally enjoyed after screen time and on warm afternoons.
Read the full guide →Naturally sweet, cooling blossom tea — a summer favourite blended with chrysanthemum and mint.
Read the full guide →Bitter, woody adaptogenic mushroom extracted into teas and hot cocoa, rich in triterpenes and beta-glucans.
Read the full guide →Umami-rich edible mushroom providing beta-glucans, vitamin D precursors and deep savoury flavour.
Read the full guide →Crunchy, nearly flavour-free fungus loaded with soluble fibre — classic in stir-fries and hot-and-sour soup.
Read the full guide →Delicate jelly-like fungus rich in dietary fibre, simmered into silky beauty sweet soups with pear.
Read the full guide →Mild, earthy sclerotium powder blended into congee, pastries and calming teas with lotus seed.
Read the full guide →Chewy pearl-shaped grain with resistant starch and coixanol — swapped for rice in light summer congee.
Read the full guide →Toasty seeds dense with lignans, calcium and healthy fats — ground into sweet black sesame soup.
Read the full guide →Brain-shaped nuts packed with omega-3 ALA and polyphenols — a classic snack paired with black sesame.
Read the full guide →Tiny cooling beans full of plant protein and fibre, simmered into summer mung bean soup.
Read the full guide →Dark-hulled soybean rich in anthocyanins and complete plant protein, used in teas and fermented foods.
Read the full guide →Nutty pseudo-grain high in rutin and resistant starch — toasted into a caffeine-free grain tea.
Read the full guide →The everyday beta-glucan champion: a warm bowl of oatmeal is classic, proven functional food.
Read the full guide →Fresh green caffeine-free tea containing DNJ (1-deoxynojirimycin) and chlorophyll.
Read the full guide →Blue-green microalgae that is mostly protein by dry weight, with phycocyanin and iron.
Read the full guide →Buttery Peruvian adaptogen root rich in macamides, traditionally added to drinks and porridge.
Read the full guide →Gel-forming seeds rich in omega-3 ALA and soluble fibre — the base of chia pudding and fresca.
Read the full guide →Raisin-like dark berries packed with anthocyanins, resveratrol and iron — a snack straight from the bag.
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