Golden Hour: Scientific Profile

Golden Hour is a warming, anti-inflammatory blend designed to support digestion, circulation, and relaxation. Its vibrant color and earthy spice profile come from synergistic roots and aromatic seeds that enhance absorption and reduce oxidative stress.

Turmeric (Curcuma longa)

Contains curcuminoids, particularly curcumin, known for potent anti-inflammatory and antioxidant activity. Clinical trials demonstrate curcumin’s ability to reduce C-reactive protein and inflammatory cytokines1. It enhances bile flow and liver detoxification while synergizing with piperine or warming spices for improved absorption2.

Ginger (Zingiber officinale)

Rich in gingerols and shogaols, ginger supports circulation, digestion, and nausea relief3. It enhances gastric motility and has been shown to reduce inflammation and muscle soreness■.

Cardamom (Elettaria cardamomum)

Cardamom’s volatile oils, including cineole and terpinyl acetate, promote digestion and act as carminatives■. Traditionally used in Ayurvedic medicine for bloating and detoxification, cardamom also provides antimicrobial effects against gut pathogens■.

Cinnamon (Cinnamomum verum)

Contains cinnamaldehyde and polyphenols that improve glucose metabolism and have antimicrobial and anti-inflammatory properties■. Studies link cinnamon to enhanced insulin sensitivity■.

Holy Basil (Ocimum tenuiflorum)

An adaptogenic herb used in Ayurvedic medicine for balancing cortisol and promoting emotional stability■. Contains eugenol and rosmarinic acid, supporting immune modulation and stress resilience1■.

Fennel Seed (Foeniculum vulgare)

Contains anethole and fenchone, which support smooth digestion and relieve gas11. Exhibits mild estrogenic activity and antioxidant effects12, making it soothing for both digestive and hormonal balance.

Preparation & Ritual: Steep 1–2 tsp per cup in hot water (205°F) for 8–10 minutes, covered. Ideal after meals or during the body’s natural 'golden hour' of rest and reflection.

References

1. Amalraj A. et al. Phytother. Res. 2017;31(12):1881–1901.2. Shoba G. et al. Planta Med. 1998;64(4):353–356.3. Mashhadi NS. et al. Int J Prev Med. 2013;4(Suppl 1):S36–S42.4. Black CD. et al. J Pain. 2010;11(9):894–903.5. Korikanthimath VS, et al. Indian J Tradit Knowl. 2011;10(4):668–672. 6. Singh G. et al. J Food Sci Technol. 2008;45(3):286–290.7. Ranasinghe P. et al. Nutr J. 2013;12:89.8. Solomon TPJ. et al. Eur J Clin Invest. 2013;43(3):231–240.9. Bhattacharyya D. et al. J Ayurveda Integr Med. 2008;2(3):124–131. 10. Cohen MM. J Ayurveda Integr Med. 2014;5(4):251–259.11. Rather MA. et al. BioMed Res Int. 2016;2016:6785164.12. Badgujar SB. et al. Food Rev Int. 2014;30(5):390–424.

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