Dried, powdered adrak — the same rhizome that goes into your chai and your curry base. Its active compounds are gingerols and, once dried, shogaols.
Ginger has a genuinely good evidence base for easing nausea, which is the claim it earns most honestly. It is also traditionally used to settle digestion, and it warms the flavour of the blend.
You almost certainly already eat this. Fresh ginger in chai, dal and sabzi; sonth in winter sweets.
Sits with the mushrooms and flax in the adaptogen blend, where its main job is digestive comfort and taste.
KABO does not publish a milligram-by-milligram breakdown of every micronutrient, so this page describes what the ingredient is and what it is needed for rather than how much of it a serving contains. The full ingredient list is printed on every pack and set out at kabo.co.in/pages/ingredients. This is general nutrition information, not medical advice — if you are pregnant, managing a medical condition or taking medication, talk to your doctor before changing what you take.