Apple pieces

Habitat & Origin

The cultivated apple tree (Malus domestica) descends from wild forest apples of Central Asia, where trees still grow along mountain slopes and mixed forests. From that region, the apple travelled via ancient trade routes to the Middle East and later to European orchards, where it became one of the most versatile fruit crops. Today, the apple pieces in our blends come from temperate regions with cool nights and sufficient light, allowing aroma and acidity to develop gradually. The fruits are harvested at full colour and flavour, then cut into thin pieces and dried at low temperature. At Maison Tisane we look for a balanced sugar–acid ratio, firm texture and a natural, unperfumed aroma, so that the apple tastes like real fruit — not like added flavouring.

Active compounds

Apple pieces bring natural fruit sugars (mainly fructose), gentle organic acids such as malic and citric acid, and pectins that lend a slightly fuller body. The peel and flesh contain polyphenols, including chlorogenic acid and catechins, which create a mild fruity-bitter undertone. Together, these components produce a rounded, comforting base flavour that elegantly embraces other herbs.

Ayurvedic approach

In Ayurveda, apple is viewed as soft, cooling and clarifying — a taste that immediately soothes Pitta and approaches Vata neutrally. Kapha requires moderation, as the natural sweetness and mildness can reinforce the earth element. In old Indian and Persian households dried apple was used as “fruit air”: something light to open the palate after rich dishes. Energetically, apple feels like a breath of cool morning fruit — friendly, clear and subtly harmonising.

Flavour profile & Blending