Also known as winter cherry and Indian ginseng, ashwagandha is a member of the nightshade family, which makes it related to tomato and eggplant. The powder is taken as a supplement, usually by sprinkling over cooked foods or adding to yogurt, juice or smoothies.
This cousin to the tomato and potato has a long history of use in India. Because it is still considered an important Ayurvedic herb with qualities similar to ginseng, ashwagandha is also known as Indian ginseng.
In Indian cuisine, ashwagandha is often blended with honey or ghee (clarified butter) and sometimes other herbs to produce a seasoning called churna, which is added to soups, stews and rice, vegetable dishes, and sprinkling over cooked foods or adding to yogurt, juice or smoothies.
1oz dried powder ashwagandha