I was inspired to set up Wunder Workshop by my upbringing, my mother and my passion for preventative health and food. Our house was always strewn with books about plant-based medicines, superfoods, Ayurveda and botanical concoctions, which peaked my curiosity from a young age. A couple of years after finishing my Masters degree, I visited Sri Lanka and on my travels in the Kandy Mountains, I met the owner of a turmeric farm. This is where my golden journey began.
At the same time, my boyfriend Tom was studying pharmacology at Manchester University and it became clear to him that inflammation was an instrumental part of many disease processes, and that limiting inflammation would be an important part of disease regulation and prevention. With its anti-inflammatory qualities, turmeric really sparked Tom’s interest. It became clear to us that curcumin, the active ingredient in turmeric, was beneficial for treating a variety of illnesses and its effect on inflammation was a natural way to limit damage in the body. While much of the research at that time focused on isolated compounds, the use of turmeric as a whole, consumed in the right way, could be helpful too.
The name “Wunder” translates to miracle and our focus has always been on plants that have a quality that can be classed as such. <strong> </strong>We believe that food is a form of preventative medicine and it’s our long been our mission to educate people about how to use food as a functional tool to enrich their bodies. We look to plants with medicinal qualities and use Ayurvedic principles and Tom’s background in pharmacology to create products that are beneficial to maintain good health in today’s busy, stress-laden world. It’s also about creating delicious ways for people to incorporate turmeric and other wonder roots and spices into their lives. Tom’s understanding of pharmacokinetics and bioavailability has also been important to Wunder Workshop’s product development.