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Our organic herbs are fermented using our proprietary kefir/kombucha fermentation process and freeze-dried to preserve the natural actives, enzymes and probiotic cultures within.
Each ingredient is organically certified, comes with a Certificate of Analysis, and is shelf stable with a 3-year shelf life from manufacture guarantee.
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Astragalus
Chaga
Garlic
Hops
Matcha
Rhodiola
Soy
Aloe
Baobab
Holi Basil
Chicory
Ginger
Lavender
Milk thistle
Rosemary
Thyme
Andrographis
Beetroot
Cloves
Ginkgo biloba
Red Ginseng
Lemon balm
Oregano
Sage
Tribulus
Artichoke
Brahmi
Cordyceps
Gotu kola
Lion’s mane
Passion flower
Shatavari
Turmeric
Ashwagandha
Brazilian ginseng
Fennel seed
Green tea
Maca
Reishi
Siberian ginseng
Valerian
This website is for business to business and educational use only. The information herein is not intended to aid the diagnosis, treatment or prevention of any disease.
Hercules is a highly experienced biochemist and university professor specialising in fermentation practices. He oversees production at Ferment Alchemy’s Brazilian facility and works closely with Graham on the development of new ingredients. Hercules also oversees research programmes in collaboration with local universities and the innovation park, supporting Ferment Alchemy’s continued scientific progress.
Graham is a nutritional therapist, international educator, and researcher with decades of experience working with traditional plant medicines. Combining traditional knowledge with modern nutritional science, Graham leads Ferment Alchemy’s research and development, helping to create specialised fermented ingredients with a focus on quality, innovation, and efficacy.