All botanicals are wildcrafted non-irradiated and GMO free.

Traditional uses: Spirulina is said to be the most nutritionally dense food source on the face of the planet and is used as a source of all the essential amino acids. It has high chlorophyll and antioxidant content and is praised as an anti-inflammatory and for its high levels of bio available protein. Made to fight ageing, boost vitality & build muscle.

Suggested Serving: 1-2tsp (we recommend for all to listen to their bodies intuition, follow the dosage that most resonates with you.)

We really enjoy adding spirulina into our salad bowls to add a depth of flavour and richness. It goes great with a good squeeze of lemon, a touch of agave, salt and olive oil with a topping of sesame seeds.

Virgin love star recipe:
Lemon 15 mls
Pineapple 50ml
Passionfruit whole squeeze
(Rum or vodka if alc)
Agave 15 ml
Spirulina ½ tsp
Blend with ice and serve

A little more information: Spirulina was first reported as a food source for the Aztecs in the 16th century Mexico, by one of Cortés’ soldiers. It was called Tecuitlatl by the Aztecs meaning the stone’s excrement. Spirulina was found in abundance at the lake by French researcher Trait within the 1960s, but there is no reference to its use there as a daily food source after the 16th century. The first large-scale Spirulina production plant was established in the early 1970s and drew attention worldwide.

In Chad Spirulina’s history dates back as far as the 9th century Kanem Empire. It is still in daily use today, dried into cakes called “Dihe” or “Die” which are used to make broths for meals, and sold in markets. The Spirulina is harvested from small lakes and ponds around Lake Chad.


100g, 200g


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