Fresh guduchi (Tinospora cordifolia) stem, cut from neem-climbing vines on our Kalol plots during the monsoon weeks when the classical texts say the vine holds its strength, bundled the same morning and shipped in a breathable jute sleeve. The finger-thick stem is the part the texts specify, not the leaf.
Guduchi is known as amrita in Ayurveda and is classically indicated as a rasayana for the rainy season, traditionally boiled into a kwatha to support digestion and seasonal resilience. Cut two inches, crush, and simmer in two cups of water until one remains. Harvested only between July and September, so it sells out each year.