Ashwagandha is a member of the nightshade family, which makes it related to tomato and eggplant. The powder is taken as a supplement, usually by sprinkling over cooked foods or adding to yogurt, juice or smoothies.
Common use:
Helps body adapt to physical & mental stress; promotes energy; restorative tonic;
eases tension and stress; supports nervous system health; builds healthy blood;
restores sexual energy; supports the immune system; supports thyroid health.
Supports stamina & energy
Helps you manage stress
Non-stimulant
If you're always on the go or find yourself putting out more than you put back in - restore and rejuvenate with Ashwagandha! The adaptogenic root helps your body manage physical and mental stress.
Ashwagandha is described in ancient Ayurvedic texts as a “non-heating” rejuvenating herb to strengthen and balance body systems, support immune system health, and boost stamina & vitality.
ALSO KNOWN AS: Ajagandha, Ashvagandha, Hayahvaya, Indian Ginseng, Kanaje Hindi, Vajigandha, Winter Cherry, Withania.
Suggested directions:
Pour 1 cup of boiling water over ¼ to ½ teaspoonful of powder. Allow to steep approximately 3-5 minutes or to desired preference. Strain and add honey and/or lemon to suit taste.
Flavor Profile:
Ashwagandha is sharp, pungent, bitter and slightly sweet.
Culinary Uses:
As a seasoning, it is commonly combined with ginger, nutmeg and cinnamon.
Other Information:
Ashwagandha has a documented history of use in India that spans more than 5,000 years. The herb is particularly significant in Ayurveda, India’s ancient system of healing. The key role of the herb is that of an adaptogen, meaning that it helps the various body systems to regain balance after undergoing a period of stress or trauma.
Ashwagandha is also considered to be a potent rejuvenator and is credited with promoting longevity and fertility. In fact, its name, which roughly translates to “smell of the horse,” is a testament to the herb’s strength and efficacy.
Because ashwagandha is considered to be one of the foods and spices that are thought to promote clarity of thought and memory recall, it is classified in Ayurveda as a Medharasayan.
Background:
Its Hindu name means "Horse smell," because the herb smells like a sweaty horse. This herb has been used for centuries in India as food ingredient.
Description:
Native to India, Sri Lanka, and Pakistan, is cultivated from seeds and the leaves, fruit, and root are harvested in the spring and fall. It grows as an erect shrub that sprouts yellow flowers and fresh berries. The ashwagandha root is powdered or dried as are the leaves while the berries are chewed in some parts of the world or dried for later use.
Safety:
Unknown if ashwagandha is safe for pregnant and nursing women. Used safely by children in India. Do not take ashwagandha if congested.
Storage tips:
Store in an airtight container in a cool, dry place.
For Educational Purposes Only:
This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.
Please Be Advised: Before making any changes to your diet, you should always consult
with your doctor, especially if you are pregnant, nursing or have existing conditions.