Ashwagandha is a popular ancient medicinal herb used in Ayurvedic medicine for over 2,500 years. It is becoming popular in the west because of its history of helping to reduce stress, the primary ‘disease’ of twenty-first-century life.
Turmeric is best known as one of the quintessential spices used in much of Asian cooking. Also called Indian saffron, it gives curry it’s distinctive yellow colour and has warming earthy, pungent flavour which smells a little like mustard, probably because it’s one of the ingredients used to make it.
Adaptogens are non-toxic plants (herbs and roots) which can help the body resist physical, chemical or biological stressors. Chinese and Ayurvedic healing traditions have used these herbs and roots for centuries, and they’re having a revival. Turmeric is probably the most popular food adaptogen.