- Sananga
- Sananga Shawadawa Light
Sananga Shawadawa Light
- Sananga
- Sananga Shawadawa Light
Sananga Shawadawa Light
Sananga Light is a traditional botanical preparation from the Amazon rainforest, made from plants of the Tabernaemontana family and prepared by the Shawadawa people of Brazil.
This Light variety offers the gentlest intensity in our Sananga range and is our recommended choice for those discovering Sananga for the first time. Within Amazonian traditions, Sananga is connected with presence, focus, cleansing and conscious ritual practice.
Why Choose Sananga Light?
If you are discovering Sananga for the first time, Light is the variety we recommend starting with. It offers a gentler introduction before exploring the stronger Medium or Força preparations.
Sananga in Amazonian Tradition
Sananga has an important place in the traditions of several Indigenous peoples of the Amazon. Rather than being viewed simply as a botanical preparation, it forms part of a wider ritual practice involving awareness, intention and energetic cleansing.
One concept connected with these traditions is panema — a term used in parts of the Amazon to describe a state of heaviness, stagnation or disconnection.
Sananga rituals are traditionally approached with respect, stillness and conscious intention.
Light, Medium or Força?
Made by the Shawadawa People
The Shawãdawa, also known as the Arara Shawãdawa, are an Indigenous Amazonian people living mainly in the state of Acre, Brazil, and belong to the Pano linguistic family. Their traditional way of life is closely connected to the rainforest through hunting, fishing, gathering, and the cultivation of crops such as cassava. Today, they continue to preserve and revitalise their language, culture, traditional knowledge, and connection to their ancestral lands.
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Respect the Tradition
For us, Sananga is more than another product on a shelf. It comes from a living Amazonian tradition and from people who have worked with rainforest plants for generations. We encourage everyone who encounters Sananga to approach it with respect for its origin, the people who prepare it and the tradition behind it.













