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We at Roots Kombucha are known for our innovative and good tastes. We only flavor with real botanical ingredients - no concentrates or other no-nos. We also constantly develop new flavors and update our range of flavors for each season. Do you have ideas for what we should flavor our kombucha with? Please contact us! We are always curious.




GINGER is a tropical plant with a beautiful flower and a root widely used for culinary and medicinal purposes. Ginger is native to Southern Asia, where it has long been used in traditional medicine. In modern times the ginger root has reached huge popularity globally, both for its strong taste and its healthy properties. Ginger has proven helpful against headache, muscle pain, high blood pressure, and many more medical conditions. We from Roots Kombucha use fresh organic ginger root and ferment it with our kombucha for several days before straining the liquid.

RASPBERRY & Lemon thyme

In this kombucha we combine RASPBERRY and LEMON-THYME. The raspberry, which belong to the rose family, give our kombucha a pleasant sweetness. We use the vitamin C rich berries, but even the leaves can be used, among others in tea. Lemon-thyme gives this kombucha a refreshing note. This herb has in the past been used as everything from medicine, to natural deodorant, and flavouring agent. The Romans, Egyptians, and Greeks all used it for different purposes, such as flavour food, or to fall asleep. The crazy Egyptians even used it to embalm bodies. Lemon-thyme is a distinct species, first described already in 1811. We believe that this often forgotten herb balances perfectly with the sweetness of raspberries.



BLACK CURRANT is a plant native to Northern Europe and North Asia. It has long been used in traditional plant medicine. This is at least partly due to its high content of vitamin C (one bottle of our kombucha contains 50 % of the recommended daily intake!). Ongoing research also focuses on the berries' content of polyphenols and gamma-Linolenic acid. The stems, leaves, and berries are all highly aromatic, with a most pleasant flavor. We use both berries and leaves as flavoring agents, because we think that the berries' sweetness is nicely balanced by the leaves' slightly more stringent flavor. Interestingly, the leaves, which are commonly made into tea, can be used to pickle cucumbers. Their high content of tannins keep the cucumbers crunchy.


TURMERIC is a word by many associated with a dry yellow powder with a bitter taste. For our kombucha we use fresh turmeric root. This root is native to South India and has a magnificent and unique flavor. The fresh turmeric root gives our kombucha flavor nuances reaching from elderflower to black current. Traditionally, turmeric is widely used in Indian folk medicine, to cure infections, inflammations (e.g. rheumatism), or digestive problems. Today, even science is interested in turmeric and much research is conducted to better understand the proclaimed health properties of the turmeric root and its active substance 'curcumin', e.g. in cancer research.


sage & honey

SAGE-HONEY is the result of a long winter of taste experiments with various herbs and spices we harvested from our own garden last autumn. We aimed to find a flavor that is stimulating the taste buds and pleasant to drink, but not fruity. We think we have found these taste properties in the combination of sage’s full flavor profile and the natural acidity of kombucha. We use honey to take the edge from these two intense flavors. Sage is also a medical plant and was once a common herb to be grown in medicinal monastery gardens. Sage increases concentration and alertness and can reduce excessive sweating. It is also said to ease menstrual pain.


NATURAL is exactly what it sounds like, kombucha in its purest form, no flavor added. You can still trace the taste of the strong black tea that is the substrate for our kombucha culture, together with the characteristic pleasant acidic taste. Our kombucha is unpastorized and therefore naturally carbonated. Kombucha tastes good and does good – with low sugar content and high on b-vitamines, antioxidants, and enzymes.

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Lingonberry & kaffir lime

LINGONBERRY is as Swedish as moose, Midsommar, or the Billy book shelf. Almost all consumed lingonberry is harvested wild. Everyone (at least in Sweden) knows lingonberry jam or lingonberry juice, but few know that unsweetened lingonberry has been used against urinary infection in traditional medicine. A scientific explanation for this can be that lingonberry contains low levels of resveratrol, which is antiviral. KAFFIR LIME LEAVE is a citrus plant that produces lime-like fruits that are not edible, but its juice can be used as natural shampoo. The leaves are a common ingredient in Thai food and give a delicious and fine citrus flavor.

7 Flowers

In Sweden, there is a popular belief that if you sleep with 7 flowers under your pillow, you will dream of your future spouse. Why not try to offer Roots 7 Flowers to the person of your dreams  instead? Flavoured with lavender, rose, marigold, camomile, lime blossom, hibiscus and elderberry. We make no promises, but the flowers harmonise perfectly with the flavour of the kombucha.

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Winter has always been a time of hardy flavors. Due to the need to preserve food through fermentation, drying, or pickling, flavors turn from sweet to acid, bitter, and salty. Strong flavors suit the season, though, as it demands endurance of us humans. We at Roots pay tribute to the dark season with a blend of APPLES, GINGER, CINNAMON, CARDAMON, and CLOVE. The apples we pick ourselves in a pesticide-free orchid in Sweden's 'apple belt', Österlen.

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ELDERFLOWER has a long tradition in the Nordic cuisine, both due to its wonderful taste and its medicinal properties. The pre-christian inhabitants of Northern Europe believed that elderflower attracts good spirits. That is why there is an elderflower bush next to almost any old farm here. Today, researchers are particularly interested in the anti-viral properties of elderflower.

Funky beets

BEETROOT has been cultivated by humans since at least Ancient Egypt. Back then, it was cultivated primarily for its leaves. The Romans were first to use the root. Apart from its taste, beetroots' color has always received attention. Due to its intensity has been useful as a coloring agent, and it is not surprising that beetroot has many times been described as beneficial for the blood. It has also been used against tiredness. We combine beetroots' sweetness with the orange zest's bitterness, ginger's bite, mint's spiciness, and lemon verbena's mild citrus aroma to a truly delicious and refreshing taste experience. We call it 'FUNKY BEETS'.

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