Ashwagandha Root Powder: What It Is and How It Tastes

Ashwagandha is Withania somnifera, a shrub found across the drier parts of India. It is also called Indian ginseng or winter cherry. The root is the part traditionally used. The Sanskrit name is commonly explained as a reference to the smell of the fresh root, which is likened to a horse.

The name

Ashwagandha is usually broken into two Sanskrit words: ashwa, horse, and gandha, smell. The explanation most often given is that the fresh root has a strong, horse-like smell. Names like Indian ginseng are borrowed from another plant family entirely and are more of a marketing shorthand than a botanical relationship.

The plant

Withania somnifera is a small woody shrub in the nightshade family, the same family as tomatoes and aubergines. It carries small yellowish flowers and red berries in a papery husk, which explains the name winter cherry. The roots are dug, dried and ground to make the powder.

The powder

Our Ashwagandha Powder is a single ingredient, ashwagandha root, ground to a fine powder and sold in a 150 g jar. It tastes earthy, slightly bitter and a little woody. Most people mix it into something: warm milk with a little jaggery or honey, a smoothie, porridge.

• Stir a small amount into warm milk and sweeten to taste
• Blend into a banana or date smoothie
• Mix into oat porridge
• Start with a small amount, because the flavour is strong

A word of caution

We don’t give dosages and we don’t make health claims. Ashwagandha is a potent botanical that is not suitable for everyone. If you are pregnant, nursing, managing a thyroid condition or taking medication, speak to your doctor first.

Storage

Keep the jar closed, in a cool, dry place away from direct sunlight. Shelf life is 18 months.

Frequently asked questions

Frequently asked questions