If you’ve spent any time reading ingredient lists on packaged bone broths, you’ll notice one thing fast: onions and garlic are everywhere. And we get it, they’re classic base flavours. They’re in everything from soups to stir fries, and they add a lot of taste.
“But why do Shorba bone broths so intentionally and openly have no onions or garlic?”
When we created Shorba Bone Broth, we made a very conscious choice to leave them out. Not to be different, but because of what we believe in; supporting gentle, effective nourishment rooted in tradition and informed by digestive science.
Whether you’re here for health reasons, curiosity, or just reading before sipping, we’re glad you asked.
In many modern kitchens, onions and garlic are seen as healthy must-haves. But in Ayurveda, the ancient system of medicine that inspires our broths, they’re approached differently.
According to Ayurvedic teachings, onions and garlic fall into the category of rajasic and tamasic foods, meaning they can overstimulate or dull the mind and body.
While they may have medicinal properties, they’re not considered ideal for everyday, foundational nourishment, especially for those with sensitive digestion.
People experiencing imbalance (like gut discomfort, fatigue, or anxiety) are often encouraged to temporarily avoid rajasic and tamasic foods in favour of sattvic options, those that promote balance, ease, and clarity. Our broths are designed to support that.
Even outside of Ayurveda, there are very real reasons someone might avoid onions and garlic, especially if they’ve been told they need a low-FODMAP diet.
FODMAPs (Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols) are short-chain carbohydrates that some people struggle to digest. When these carbohydrates reach the large intestine, they can ferment and cause bloating, gas, cramps, and discomfort.
Onions and garlic are among the biggest FODMAP offenders.
At Shorba, we’ve heard from many customers who’ve struggled to find broths that don’t cause a reaction until they found ours. Removing onions and garlic makes our broths a gut-friendly option for everyone, including those with IBS, IBD, or sensitive stomachs, all without sacrificing flavour.
It’s a fair question. Onions and garlic have strong personalities in the kitchen. But so do our spices and we think they’re even better.
In addition to our BC-farmed beef and chicken bones, we use a blend of anti-inflammatory, organic spices inspired by Ayurvedic tradition, including turmeric from Diaspora Co. These aren’t just flavourful, they also help soothe and support digestion. Combined with our 12-hour simmer time, this makes for a deep, savoury broth that’s easy to digest and naturally rich in collagen, protein, and minerals.
In the end, we’re not saying garlic and onions are “bad,” they’re just not part of our approach. Our goal is to provide broths that support your body’s natural healing and don’t cause flare-ups or digestive stress. And based on what our customers tell us, it works.
Try Shorba for yourself in chicken or beef. We’re also available in grocery stores across BC and expanding in Ontario. Find a store here.
