Shilajit is a resin sourced from the Altai mountains in Siberia. It is essentially just decomposed high-altitude plants, and as such is exceptionally high in a wide range of minerals. It has been traditionally used in India and Tibet for centuries. It is rich in both Fulvic Acid and Humic Acid. Also known as pitch, this soil is extracted from crevices between the rocks, and is believed to have numerous benefits that we are not allowed to mention here. It is extremely complex, containing many naturally occurring compounds that are used to treat various mental and physical conditions. It is a dark, sticky paste with a salty taste, not dissimilar to Marmite.
Our high grade Shilajit is naturally purified in a five-day process, and laboratory tested. It is fairly traded with local villagers who have been working with Shilajit for countless generations. The Altai people are mostly livestock holders, who live nomadically, traditionally in yurts, and who practice their own form of shamanism. See pictures below of the mountain range from where our Shilajit is harvested. It is formed at 2000-4000m above sea level, and is at least 300 years old, sometimes thousands of years. Altai shilajit generally contains lower levels of mercury and lead than Himalayan shilajit.
Fulvic Acid 77%
Humic Acid 6.9%
40g packed in Miron glass jars for ultimate protection. We recommend storing the container upright upon arrival so the resin can settle and not get stuck to the seal or lid. The 10g and 250g are not in a Miron glass jar. No fillers or additives. Vegan. Gluten free (not certified). Packaged in the UK.
Kate says, "Shilajit is a must in our current climate, for reasons the authorities hate us to talk about! Easiest to drink it as a tea, but my Chocolate Mud Pie recipe (see Further Info tab below) is my current cake of choice."
Ingredients
100% Pure Shilajit Resin
Further Information
Check out Kate's Chocolate Mud Pie recipe here. Shilajit is the star ingredient!
How To Use
Dissolve a pea sized amount (300-500mg) in warm or hot water, and drink.
We recommend warming the spoon in a mug with the hot water, then it's easier to spoon the Shilajit from the jar.
If the lid is difficult to open, keep the jar in a warm environment for 24 hours.
