A teaspoon of KVB added to any meal delivers the vitamins, minerals and phytonutrients your body recognises — because they never left the plant.
"I started adding KVB to my food every day. I haven't been sick since."
Most of us know the supplement industry has a credibility problem. Study after study shows that isolated vitamins in a capsule don't behave the way vitamins in food do. The co-factors, enzymes, and fibre that help your body absorb them are gone.
KVB is a different answer. Instead of extracting nutrients from food and pressing them into a tablet, we dried the food at low temperature and kept everything in place. The vitamins, minerals, and phytonutrients are still where they were — in the plant matrix, the way your body knows how to use them.
That's not a supplement. That's food that did its job.
Nutrients extracted, isolated, synthesised
Nutrients remain in the original plant matrix
Co-factors and enzymes removed in processing
Co-factors intact — dried below 70°C
Body must recognise and absorb synthetic forms
Food-form nutrients — already bioavailable
Taken separately from food
Added to any meal — part of the food
R150–R400/month for uncertain benefit
R90 for 16g — 8 meals at 2g per meal
From Kalahari soil to your plate — four steps
Microgreens harvested at peak nutrient density — before the plant redirects energy to roots and seeds. No pesticides. No synthetic fertilisers.
24–36 hours in a natural airflow chamber, then 4–6 hours in direct sun. Temperature never exceeds 70°C — the threshold above which heat-sensitive compounds break down.
Dried to 7.5% moisture and hand-crushed — not powdered. The coarse texture disperses evenly in food without disappearing into it.
2g — about a level teaspoon — added after cooking. Stir into your food, shake over a salad, blend into a smoothie. Done.
Each blend is formulated for a specific life stage — different nutritional priorities, different plant compositions. Choose the one that matches where you are.
The nutrient profile below reflects published data for the specific microgreen varieties used in our blends. Exact levels vary by batch, season and growing conditions — as they do in any whole food.
What stays consistent is the process: dried below 70°C, no synthetic additives, no preservatives.
Add 2g after cooking — once the food is off the heat. Stir in. That's it. Works in everything from pap to pasta, eggs to soup.
Add 2g to any smoothie. No taste interference. You get the nutrients without changing what you're already drinking.
Mix into a salad dressing with our Phyto-Infused Macadamia Oil — the oil carries the phytonutrients and adds its own nutritional profile.
3g KVB · 15ml macadamia oil · 3ml lemon juice. One shot before a long shift. Designed for drivers, guards, and anyone running on a demanding schedule.
Always add after cooking, below 70°C. Heat above this threshold breaks down the enzyme activity that makes microgreens nutritionally valuable. Add at the table, not at the stove.
I spent years watching people spend money on supplements and still feel undernourished. The problem isn't effort — it's that by the time a potato or a carrot reaches your plate, a significant portion of its nutritional value is already gone. Picked too early, stored too long, cooked at temperatures that finish the job.
Spryza is my answer to that. Grow microgreens at peak nutrient density. Dry them at low temperature before the plant degrades. Add 2g to whatever you're already eating. The nutrition stays in the food — because we never let it leave.
"I started adding KVB to my food every day. I haven't been sick since. I don't know what changed, but I'm not stopping."
3rd-party microbial testing — Coliform 40, E.Coli 0, Staph 0, Yeast & Mould 0 · February 2026
Hybrid sun-dried process — 24–36 hours airflow, 4–6 hours direct sun. No artificial heat above 70°C.
VertiGrow Farmers Association partner network — 18 farms across 7 provinces
No pesticides. No synthetic fertilisers. No preservatives. No refrigeration needed.
Most commercial food processing applies heat to extend shelf life. Heat kills microbes — but it also destroys a category of plant compounds that can't survive above 70°C. Enzymes like myrosinase (which activates sulforaphane in broccoli) and allicin (the active compound in garlic) are heat-sensitive. Once they're gone, they're gone.
Our hybrid sun-drying process removes 70–80% of moisture through ambient airflow before a final direct-sun finishing step. The result is a shelf-stable product that doesn't need refrigeration — but hasn't been cooked.
A note on claims: Spryza blends are whole food products — a natural source of vitamins, minerals and phytonutrients as they occur in plants. We make no therapeutic or medicinal claims. These products are not intended to diagnose, treat, cure or prevent any disease. Statements on this site have not been evaluated by SAHPRA.
Pick your blend based on your life stage. Add it to whatever you're already eating. That's the whole habit.