Classical texts describe Ashwagandha as Balya (supporting strength) and as a Rasayana, the group of herbs traditionally used for long term vitality.
Its name comes from the horse like smell of the fresh root, and from the old saying that it gives the strength of a horse.
It is traditionally taken as a churna with warm milk or ghee, and is also cooked into abhyanga oils.
Our Ashwagandha root comes from the Malwa region of Madhya Pradesh.
We prepare it as churna, capsule or oil according to the classical protocol for each.
