Ground ashwagandha root
Ab CHF 10.–
100% pure ingredients, no additives
Mixed and processed by hand
A genuine Swiss manufactory
Ground ashwagandha root, dried and ground root from India. It brings an earthy, slightly bitter note and is traditionally used in Ayurvedic cooking.
- Category: Spice powder
- Taste: earthy, slightly bitter, warm, subtle
- Use: curries, dals, smoothies, muesli, golden milk, tea
- Format: 55 g jar, 200 g stand-up pouch
My tip: I always add it right at the end so the flavour isn’t lost.
Origin & Story
Ashwagandha (Withania somnifera) has been used in India for over 3,000 years – both in Ayurvedic medicine and in traditional dishes and tonics. The name means "smell of the horse", said to allude to its strengthening effect. Our ground root comes from controlled cultivation in India and is gently dried and finely milled. In the kitchen, ashwagandha is now increasingly used in curries, smoothies or tea blends too – a functional spice with a history.
Highlights
Ashwagandha doesn't add classic seasoning in the usual sense, it works more structurally. It gives dishes a fine, earthy depth with a slightly bitter finish – especially in creamy and sweet-savoury recipes like vegetable curries, chai or muesli. Its adaptogenic effect isn't a trend, but part of a holistic approach in the kitchen.
Quality
The roots are organically cultivated in India, carefully hand-harvested and gently air-dried. Only the strongest pieces of root make it into processing – entirely without additives or fillers. The result is a pure, finely ground powder with a natural effect and full aroma.
The best spices have always inspired me to create new dishes.
Only the best is good enough to reach the very top – for you, in your kitchen.
100% natural. Just the way I use it myself, every day.
Tip from Tobias Funke
Ashwagandha isn't a spice you "taste" like chilli or cinnamon – it works more subtly. I use it deliberately where a dish needs more depth or calm: in a creamy curry with coconut milk, roasted vegetables and lentils, combined with earthy cumin or turmeric. Important: add it only at the end and never cook it in, or it loses its aromatic power. For me, ashwagandha is a tool – not a highlight, but a foundation.
Recommended use
- For Indian curries or dals
- In golden milk, smoothies or muesli
- For flavouring tea, pastries or yoghurt
Recipe idea
Ashwagandha vegetable curry with coconut milk
Ingredients
Ground ashwagandha root (100%)
Storage
Store in a dry place, away from light.
Ingredients
ashwagandha root
Additional information
| Weight | 0.075 kg |
|---|
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