Rajasthan's most studied root. Three thousand years of use, now in powder form.
Harvested from the arid soils of Rajasthan, the ashwagandha root is slow-dried to preserve its active withanolides, then stone-milled into a terracotta-coloured powder. Ayurveda has used it for three millennia as an adaptogen — meaning it helps the body respond to stress rather than masking it. The science on cortisol reduction and sleep quality is now solid.
Stir a teaspoon into warm milk with honey and cardamom. Or add to smoothies and oats. The taste is earthy and slightly bitter — it sharpens with cold, softens with heat.
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