Gut Reset - Herbal Infusion | Mulethi, Mint, Ginger, Hibiscus

What's inside — and why the form matters

Fennel — lightly crushed

Foeniculum vulgare. Saunf, cracked just enough to open the seed coat. This is the ingredient the whole blend is built around, and the reason is sitting in a bowl by the door of half the restaurants in India. Fennel after a meal isn't a wellness trend here — it's an ordinary habit, several centuries old.

Why lightly, not heavily: a whole fennel seed has a hard coat and passes through a three-minute steep almost untouched. Crushed hard, its anethole sweetness floods the cup and buries the star anise, orange peel and hibiscus underneath it. Cracked lightly, it releases across the full steep and stays in balance with everything else.

Mulethi (Liquorice) — fine cut

Glycyrrhiza glabra. Liquorice root, cut fine. This is where the sweetness in your cup comes from, and there is no sugar involved anywhere.

Mulethi contains glycyrrhizin, a naturally occurring compound many times sweeter than table sugar — which is why a root can make a drink taste sweet on its own. The root is dense and woody, so a fine cut is essential; in larger pieces it would sit in the water and give up very little inside three minutes.

Mulethi is one of the most familiar roots in Indian households and it is genuinely potent stuff. Please read the honest note below before making this a daily habit, particularly if you take anything for blood pressure.

Star Anise — crushed

Illicium verum. The eight-pointed star, crushed to open it up. Worth knowing this is not the same plant as aniseed, despite the shared flavour note — star anise is the dried fruit of an evergreen tree, and its warm liquorice-like character comes from anethole, the same compound that gives fennel its sweetness.

Why crushed: a whole star is beautiful and almost useless in a three-minute steep. The aromatic oils sit inside the woody points, and they only come out once the star is broken open.

Hibiscus — cut

Hibiscus sabdariffa. Dried calyces, cut. This is the tartness in the cup and much of its deep red colour, which comes from anthocyanins — real plant pigment, not added colour. Hibiscus is what stops the blend turning cloying, because fennel, star anise and mulethi are all pulling in a sweet direction and something has to pull the other way. Cut rather than powdered so the liquor stays clear.

Orange Peel — cut

Citrus sinensis. Dried peel, cut. The aromatic oils in citrus sit in the outer coloured layer of the skin, released the moment hot water reaches them — the same burst you get thumbing into an orange. Cut coarse enough to keep the pith's bitterness out of the cup and fine enough that the oils have somewhere to go.

Ginger — fine cut · Dried adrak, cut fine rather than powdered so it keeps its warmth and doesn't cloud the water.

Cinnamon — fine powder · Bark ground fine. In stick form it needs long boiling to release anything; powdered, it infuses inside three minutes.

Mint — cut leaf · Cut so the leaf keeps its structure and its cooling finish.

Marigold — whole flower · Whole petals, for colour and a soft floral note underneath the spice.

Why an infusion, not a capsule

Whole, cut, crushed, powdered — four treatments across nine ingredients. Grinding everything uniform would be cheaper. It would also make the fennel overpowering, cloud the hibiscus, and strip the orange peel of its oils. Flowers stay whole. Leaves, peel and root are cut. Seeds and stars are cracked. Only the cinnamon bark is ground fine.

Hot water is an extraction method, not just a vehicle. Steeping pulls water-soluble compounds into a form your gut meets already dissolved. Nothing has to break down first — no capsule shell, no tablet coating, no compression to reverse.

Nothing in here that isn't a plant. No binders, no fillers, no flow agents, no magnesium stearate, no gelatin. And no senna, cascara or any other stimulant laxative — an ingredient that appears in a surprising number of products sold for the gut, and one we've deliberately left out.

Warmth is doing some of the work. A hot drink after a meal is a habit that predates every product in this category, in most food cultures on earth. A capsule can't offer that.

Pyramid bags, not flat. A flat bag presses 2.5–3g into a wafer and water struggles to circulate. The pyramid gives whole marigold and cracked star anise room to open.

The bag breaks down. Biodegradable mesh, not nylon or PET. No plastic, and no microplastic shedding into hot water.

How to brew it

1. Place one infusion bag in a cup.
2. Add hot water, not boiling — let freshly boiled water rest for a minute. Boiling water dulls the hibiscus colour and drives off the orange peel's oils before you get to them.
3. Steep for 3 minutes.
4. Remove and drink.

Each bag takes a second steep at 5 minutes, though the first cup is the better one.

Our recommendation: one cup after a meal, up to three cups a day. Gut Reset sits inside regular meals, good hydration and daily movement — it doesn't replace any of them. Give it one to two months of consistent use. Herbal ingredients work on the timescale of habits, not doses.

If you plan to drink it daily over a long stretch, read the note on mulethi below first.

Ingredients

Fennel (lightly crushed), Mint (cut), Orange peel (cut), Ginger (fine cut), Hibiscus (cut), Star anise (crushed), Liquorice (fine cut), Cinnamon (fine powder), Marigold (whole).

100% herbal · Caffeine free · No added sugar · No artificial flavours · No preservatives · No senna or added laxatives · Gluten free · Vegan

Net quantity: 60 infusion bags (150–180g) / 90 infusion bags (225–270g)

An honest note

Gut Reset is a natural food product meant to sit inside a balanced lifestyle — regular meals, good hydration, daily movement. It is not a medicine, and is not intended to diagnose, treat, cure or prevent any condition.

On mulethi specifically. Liquorice root is a traditional ingredient and a potent one. Consumed in quantity over long periods, glycyrrhizin is known to affect blood pressure and potassium levels in some people. We'd ask you to keep to the three-cups-a-day guidance rather than exceeding it, and to speak to your doctor first if you have high blood pressure, heart or kidney concerns, low potassium, or take any medication for those. The same applies to hibiscus, which is traditionally associated with blood pressure.

If you are on prescribed medication, under medical supervision, pregnant or nursing, speak to your doctor before adding this to your routine. Continue your prescribed treatment as directed.