Broth

Spring water is a neutral ingredient providing the base for the broth. It is typically free from contaminants and additives. Its role is primarily functional, contributing to the liquid content of the product.

Chicken bones are a good source of collagen and minerals when used in broth. The slow cooking process extracts nutrients that support joint health and digestion. Organic sourcing ensures minimal exposure to antibiotics and hormones.

Carrots are a good source of beta-carotene, fiber, and antioxidants. They contribute to the nutritional profile of the broth by adding vitamins and minerals. Organic carrots ensure reduced pesticide exposure.

Onions are rich in antioxidants and have anti-inflammatory properties. They enhance the flavor and nutritional value of the broth. Organic onions reduce the risk of pesticide residues.

Apple cider vinegar is known for its potential digestive benefits and ability to enhance nutrient extraction from bones. It adds a slight tangy flavor to the broth. Organic certification ensures no synthetic additives.

Black peppercorns contain piperine, which can enhance nutrient absorption. They add a subtle heat and complexity to the broth's flavor. Organic peppercorns ensure minimal pesticide exposure.

Pink Himalayan salt is a natural source of sodium and trace minerals. It is less processed than regular table salt, retaining more minerals. Its use in moderation can support electrolyte balance.

Thyme is an herb with antioxidant and antimicrobial properties. It enhances the flavor profile of the broth while contributing health benefits. Organic thyme ensures reduced pesticide exposure.

Bay leaves add a subtle depth of flavor and have potential digestive benefits. They are used in small quantities to enhance the aromatic profile of the broth. Organic bay leaves ensure minimal pesticide exposure.