Ashwagandha Root Powder
Asgandh Nagori
Drawn from the prized Nagori belt of Nagaur, Rajasthan, where arid, mineral-dense soil concentrates the root's withanolides into thick, starchy fingers. Stone-clean and finely milled, it carries the variety's signature earthy, almost horse-like depth. Stir into warm milk with honey at night, fold into smoothies and energy balls, or blend into adaptogenic latte mixes.
Sealed at peak, shipped with provenance.
Packed in resealable, food-grade pouches that lock in aroma and colour — each labelled with its origin, grade and taste profile.
- Nagaur, Rajasthan, India
- Nagori SF · unbranched root
- Finely milled root powder
- Withanolide-rich root
- Heavy-metal, pesticide & aflatoxin lab-tested
- 18-24 months, ambient
Also known as · Withania somnifera · Indian Ginseng · Winter Cherry · Asvagandha
How to use it
Whisked into warm bedtime milk with honey or jaggery
Blended into smoothies, shakes and energy balls
Folded into adaptogenic latte and coffee mixes
Stirred into ghee or nut-butter wellness bites
Capsuled at home for daily supplementation
Questions
- Is Asgandh the same as Ashwagandha?
- Yes. Asgandh (or Asgandh Nagori) is the Hindi name for Ashwagandha, the root of Withania somnifera. They are one and the same plant, often also called Indian Ginseng.
- Why is Nagori Ashwagandha considered superior?
- The dry, mineral-rich soil and harsh climate of the Nagaur belt force the plant to grow thicker, withanolide-dense roots. Nagori roots are prized for being fleshy, straight and unbranched, with a starchy white interior.
- How much should I use at a time?
- A typical culinary serving is a quarter to half a teaspoon stirred into warm milk, a smoothie or a latte. Begin modestly and adjust to taste; the flavour is deeply earthy and slightly bitter.
