Also known as Indian ginseng, this is the cut and dried root of the plant Withania somnifera, belonging to the potato family and is native to India, Northern Africa and the Middle East.
Upon being brewed, it yields a slightly milky infusion. The flavour is not a very complex flavour profile. One could describe it as being earthy with a slightly pungent smell. It can be either taken on its own or blended with other teas like turmeric, chai or breakfast teas.
Ashwagandha has been used as a rasayana (rejuvenative) in Ayurveda for thousands of years. It is now used as a well know adaptogen (non-toxic plants that are marketed as helping the body resist stressors of all kinds, whether physical, chemical or biological).
Early scientific studies conducted on Ashwagandha show that the herb may be beneficial to boost athletic performance, improve brain function, reduce cholesterol levels, control blood sugar level in diabetics and reduce inflammation in osteoarthritic persons.
Pure Ashwagandha root pieces
Steep 1 tsp per cup for 4-6 mins in 95-100° C water