Ashwagandha (Withania somnifera) has traditionally been used in Ayurvedic-inspired recipes and is best known today for its warm, earthy aroma profile. In tea blends, ashwagandha is often paired with spices such as cinnamon, ginger or cardamom – creating a rounded, spicy treat for your moment of calm.
Ashwagandha is the name of a plant from the genus Withania. In many recipes, it is above all the root that is used, bringing a characteristically warm, slightly tart and earthy flavour. In modern tea blends, ashwagandha is often combined with cocoa, vanilla or classic chai spices – for a full-bodied, harmonious aroma.
Typical flavour partners: Cinnamon | Ginger | Cardamom | Cocoa | Vanilla
Here is a selection of blends with ashwagandha – usually part of Ayurvedic-inspired recipes with spices and herbs.
Rather than health claims, the focus here is on enjoyment – these are the points that make ashwagandha teas so appealing to many:
Full-bodied, slightly tart and especially harmonious in spicy blends.
Pairs wonderfully with cinnamon, cardamom, ginger, cocoa or vanilla.
Enjoy it hot or 'latte style': frothed up creamy with (plant-based) milk.
An aromatic option if you love spicy teas and Ayurvedic-inspired blends.
