Cut, dried ashwagandha root (Withania somnifera) with a deep, earthy character and a bold, slightly bitter flavor with musky, woody notes. A cornerstone of traditional Ayurvedic practice in India for more than 3,000 years, ashwagandha is classed as an adaptogen, a herb traditionally taken to support the body through everyday stress.
The name means “smell of the horse” in Sanskrit, a nod to the root’s strong, earthy aroma. To round it out, simmer ashwagandha with cinnamon, ginger or cardamom, or stir it into warm milk with honey for a cozy evening cup.
Ingredients: Ashwagandha root (Withania somnifera)
Hot brew: 1 teaspoon (or 1 tea bag) per 8 oz of water at 212°F. Cover and steep 10–15 minutes. For a stronger cup, simmer the root for 15 minutes, then strain. Sweeten with honey.
Evening moon milk: Simmer 1 teaspoon of ashwagandha root in ½ cup of water for 10 minutes. Strain, then add ½ cup of warm milk, a pinch of cinnamon and a spoonful of honey.
Caffeine: None. Naturally caffeine-free.
⚠️ Consult your healthcare provider. May cause drowsiness. Not for use during pregnancy or breastfeeding, or by children. Avoid if you have a thyroid or autoimmune condition, or are allergic to nightshades. Do not combine with alcohol, sedatives or sleep aids. Use caution if you take medication for blood pressure, blood sugar, thyroid or anxiety, or immune-suppressing drugs. Stop use 2 weeks before surgery.
Cut, dried ashwagandha root (Withania somnifera) with a deep, earthy character and a bold, slightly bitter flavor with musky, woody notes. A cornerstone of traditional Ayurvedic practice in India for more than 3,000 years, ashwagandha is classed as an adaptogen, a herb traditionally taken to support the body through everyday stress.
The name means “smell of the horse” in Sanskrit, a nod to the root’s strong, earthy aroma. To round it out, simmer ashwagandha with cinnamon, ginger or cardamom, or stir it into warm milk with honey for a cozy evening cup.
Ingredients: Ashwagandha root (Withania somnifera)
Hot brew: 1 teaspoon (or 1 tea bag) per 8 oz of water at 212°F. Cover and steep 10–15 minutes. For a stronger cup, simmer the root for 15 minutes, then strain. Sweeten with honey.
Evening moon milk: Simmer 1 teaspoon of ashwagandha root in ½ cup of water for 10 minutes. Strain, then add ½ cup of warm milk, a pinch of cinnamon and a spoonful of honey.
Caffeine: None. Naturally caffeine-free.
⚠️ Consult your healthcare provider. May cause drowsiness. Not for use during pregnancy or breastfeeding, or by children. Avoid if you have a thyroid or autoimmune condition, or are allergic to nightshades. Do not combine with alcohol, sedatives or sleep aids. Use caution if you take medication for blood pressure, blood sugar, thyroid or anxiety, or immune-suppressing drugs. Stop use 2 weeks before surgery.
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