Below is a complete list of the nineteen herbs that make up Chi'll Out.
̴Ì_̴Ì_̴Ì_ Atractylodes (root)
̴Ì_̴Ì_̴Ì_ Chinese senega (honey-fried root)
̴Ì_̴Ì_̴Ì_ Dong quai (root)
̴Ì_̴Ì_̴Ì_ Longan fruit (seed coating)
̴Ì_̴Ì_̴Ì_ Milk-vetch (root)
̴Ì_̴Ì_̴Ì_ Oriental ginseng (root)
̴Ì_̴Ì_̴Ì_ Poria (fruiting body)
̴Ì_̴Ì_̴Ì_ Sour Jujube (seed)
̴Ì_̴Ì_̴Ì_ Ginger (root)
̴Ì_̴Ì_̴Ì_ Jujube (fruit)
̴Ì_̴Ì_̴Ì_ Licorice (honey-fried root)
̴Ì_̴Ì_̴Ì_ Saussurea (root)
̴Ì_̴Ì_̴Ì_ Chinese thoroughwax (root)
̴Ì_̴Ì_̴Ì_ Pinellia (root)
̴Ì_̴Ì_̴Ì_ Scullcap (root)
̴Ì_̴Ì_̴Ì_ Cinnamon (twig)
̴Ì_̴Ì_̴Ì_ Oyster shell
̴Ì_̴Ì_̴Ì_ Fossilized bone
̴Ì_̴Ì_̴Ì_ Rhubarb (root and rhizoma)
There is a cornstarch excipient that is used to bind the formula together. It is a very, very small amount. The gelatin capsules are bovine from the hide of grass-fed cows raised in Brazil. The powder versions of the other six formulas are vegetarian but some vegans will choose to skip Chi'll Out because it contains honey-fried licorice, oyster shell and fossilized bone (mineral).
The formulas are gluten free (NO wheat [including kamut and spelt], barley, rye, and triticale, as well as the use of gluten as a food additive in the form of a flavoring, stabilizing or thickening agent).