Ashwagandha root

Habitat & Origin

Ashwagandha (Withania somnifera) is native to dry, sun-rich regions of India, Pakistan and parts of North Africa. The low shrubs develop deep roots in sandy, well-drained soils where heat and wind slow growth and concentrate the root. In traditional cultivation, young plants are established for one season before the roots are harvested after the first or second winter, when they are firm, woody and aromatic. After digging, the roots are washed, cut into pieces and carefully dried. At Maison Tisane we prefer evenly cut roots that are not too finely crumbled, with a warm, clean scent, so that the cup receives a quiet, grounding depth without muddy tones.

Active compounds

Ashwagandha root contains characteristic withanolides (steroidal lactones such as withaferin A) that give the plant its deep, earthy signature. It also includes natural alkaloids, saponins and traces of iron and other minerals. This combination of constituents creates a warm, root-like complexity in a cup, especially in evening and relaxation rituals.

Ayurvedic approach

In Ayurveda, ashwagandha belongs to the warming, grounding roots that provide stability for Vata and keep Kapha gently moving. Pitta is approached with care due to the warm signature. In classical texts it received the title Vajikarana, and its name — “ashwa-gandha”, the smell and power of a horse — was symbolically tied to endurance and inner strength. Energetically, the root feels like evening soil holding warmth: deep, calming and oriented toward continuity.

Flavour profile & Blending

Precautions