Ashwagandha has a pungent, bitter and earthy quality. The Sanskrit name for it means "horse smell" and one of the oldest named herbs in the Ayurvedic tradition. In Ayurvedic practice it is most often simmered in milk with a sweetener, or blended with other herbs; it is seldom drunk on its own.
The plant is Withania somnifera, a short shrub in the nightshade family that grows across India, the Middle East and parts of Africa. Only the root is used.
Ashwagandha root is usually simmered, not steeped. In Ayurvedic practice it is most often prepared as a milk decoction, and the fat in the milk carries the flavour better than water does. A pinch of cardamom or a spoon of honey is the traditional way to make it drinkable.
Bring filtered or spring water to 212°F. Add 1.5 tsp of tea leaves to an 8oz cup. Pour boiling water over the tea leaves and let steep 7 minutes.
Ingredients:
Origin:
India
Disclaimer:
Do not use while pregnant. This product is not intended to treat or cure any disease or dysfunction. Combining some herbal products with prescription or over the counter drugs may not be advised. Always consult your health care professional. This product has not been evaluated by the FDA. Discontinue use if you experience any difficulty breathing, hives, or skin irritation.
