Guides & Recipes
5 Ayurvedic Powders to Try and How to Use Them
Ayurveda is a traditional system that began in India thousands of years ago. Many of its best-known herbs and fruits are dried and milled into fine powders, which makes them easy to add to drinks and food. If you're new to them, these five are a good place to start. Here's what each one is, how it tastes and how to use it.
1. Ashwagandha
What it is: the dried root of Withania somnifera, a small shrub, and one of the best-known herbs in Ayurveda.
Taste: bitter and earthy.
How to use it: whisk into warm spiced milk with cinnamon and honey, or blend into a banana or cacao smoothie. See our guide to 10 easy ways to take ashwagandha powder.
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2. Amla
What it is: the dried fruit of the Indian gooseberry (Phyllanthus emblica), a small, pale green, very sour fruit.
Taste: sharp, sour and slightly astringent.
How to use it: stir into juice or water with honey, add to smoothies, or mix into chutneys and dressings. It's also a traditional hair care ingredient, mixed into hair masks.
3. Triphala
What it is: a traditional blend of three dried fruits: amla, haritaki and bibhitaki. The name means "three fruits".
Taste: sour, bitter and astringent all at once. It's the strongest-tasting powder on this list.
How to use it: traditionally stirred into a small glass of warm water in the evening. A little honey makes it easier to drink.
4. Turmeric
What it is: the dried, ground root of Curcuma longa, a relative of ginger, and a staple of Indian cooking.
Taste: warm, earthy and slightly peppery, with a bright golden colour.
How to use it: add to curries, dals, rice and roast vegetables, or whisk into golden milk with ginger, cinnamon and a pinch of black pepper.
5. Tulsi (holy basil)
What it is: the dried leaves of holy basil (Ocimum tenuiflorum), a plant grown in many Indian homes.
Taste: peppery and clove-like, with a hint of mint.
How to use it: stir into hot water as a tea with lemon and honey, or add a pinch to chai.
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Which Ayurvedic powder should I start with?
If you like cooking, turmeric is the easiest. For a warm drink, try tulsi tea or ashwagandha spiced milk. If you enjoy sour flavours, amla works well in juices and smoothies. Triphala is the most challenging taste, so it's best tried once you're used to the others.
Tips for using Ayurvedic powders
- Start with a small amount and follow the serving suggestion on each pack.
- Mix powders with a splash of liquid first to avoid lumps.
- Honey, cinnamon, ginger and cacao soften bitter or sour flavours.
- Keep pouches sealed in a cool, dry place away from sunlight.
Before you start
Herbal powders aren't suitable for everyone. If you're pregnant or breastfeeding, taking any medication or have a health condition, speak to your GP or pharmacist before using them, and don't give them to children unless they're everyday cooking ingredients like turmeric.
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