Ashwagandha is one of the most commonly used herbs in Ayurvedic tradition. The taproot of the Withania somnifera plant is available as cut and sifted ashwagandha or ground into a powder. In Sanskrit, the word ashwagandha means “smells of horse,” a reference to the musty scent of the roots as well as the strength and stamina of a horse.

Western herbalists consider ashwagandha an adaptogen that generally boosts immunity and helps a body respond to stress. Ashwagandha has calming properties — the plant’s Latin species name means “sleep-inducing” — and is prescribed by herbalists for a myriad of conditions from focus and memory to anxiety, inflammation and tumors. The herb is also considered an aphrodisiac.

As a supplement, Ashwagandha root powder is often tinctured, encapsulated, sprinkled over cooked foods or incorporated into smoothies. In Indian cuisine, ashwagandha is typically infused with honey or ghee and incorporated into savory dishes.