Guides & Recipes » Herbs & Ayurveda
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Indigo Herbs Alternative: Where to Buy Organic Herbs and Superfoods Now
If you used to order your herbs and superfoods from Indigo Herbs, you may have found their website unavailable recently. This guide explains what happened and where you can find the same kinds of organic powders, herbs and natural ingredients today.
Is Indigo Herbs still trading?
According to the Companies House record, Indigo Herbs Ltd entered creditors' voluntary liquidation on 3 July 2025, and its website is currently unavailable.
Please note: Natures Root is an independent UK company and is not connected with Indigo Herbs. We don't sell Indigo Herbs products. We sell our own range of herbs, powders and superfoods, many of which cover the same kinds of ingredients.
About Natures Root
- Trading online since 2013, with around 200 natural products
- Certified organic range: products with Organic in the name carry organic certification
- Sizes from 60g to 5kg on many products, for everyday use or buying in bulk
- Free UK delivery on orders over £50, and 30-day returns on unopened items
- Rated 4.4 out of 5 from more than 9,500 customer ratings on Amazon (September 2026)
Where to find the products you used to buy
Superfood powders
Green powders such as spirulina, chlorella, wheatgrass and moringa, plus favourites like maca and baobab. Browse all green superfoods and fruit powders.
Mushroom powders
Lion’s mane, reishi, chaga, cordyceps and turkey tail, among others. See all mushroom powders, or read our guide to mushroom powders.
Ayurvedic herbs and powders
Ashwagandha, amla, triphala, shatavari and tulsi, alongside more than 50 other Ayurvedic powders.
Natural hair and skin care powders
Henna and indigo powder for plant-based hair colour, bentonite clay for face masks, and traditional hair washes like shikakai and neem. These are for external use only. Our bentonite clay guide has step-by-step instructions.
Cacao
Cacao powder, cacao nibs and whole cacao beans. Browse all cacao products.
Herbs for tea and cooking
Powders and dried herbs such as hibiscus, turmeric and ginger. Browse our herbs and spices and seasonings.
Sprouting seeds, nuts and dried fruit
More than 30 sprouting and microgreen seeds, plus nuts and seeds and dried fruits and berries.
Tips for switching to a new supplier
- Check the certification: if organic matters to you, look for the organic certification logo on the product page and pack.
- Check the country of origin: our product pages list it under Origin, storage & safety where we have it.
- Compare pack sizes: larger bags usually work out cheaper per 100g if you use a product regularly.
- Read the label: follow the serving suggestion on each pack, as it can differ between brands.
Frequently asked questions
Is Natures Root connected to Indigo Herbs?
No. Natures Root is an independent UK company that has been trading since 2013. We have no connection with Indigo Herbs.Do you sell Indigo Herbs products?
No. We sell our own Natures Root range, which includes many of the same kinds of herbs, powders and superfoods.Can I buy in bulk?
Yes. Many products come in sizes up to 1kg or 5kg. For larger quantities, email info@naturesroot.co.uk.How much is delivery?
UK delivery starts at £3.99 and is free on orders over £50. See our delivery FAQs for all the options.Ready to restock? Browse our full A–Z of ingredients.
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Horny Goat Weed Powder: What It Is and How to Use It
Horny goat weed is the common name for Epimedium, a group of low-growing, leafy plants native to China and other parts of Asia. The dried leaves have been used in China for centuries, and today they're milled into a fine green powder. Here's what horny goat weed is, what it tastes like and how to use the powder.
What is horny goat weed?
Epimedium plants have delicate, pointed leaves and small, spidery flowers. You may already know them from British gardens, where they're grown as shade-loving ground cover under names such as barrenwort and bishop's hat. In China the herb is known as yin yang huo. The powder is made from the dried aerial parts of the plant, mainly the leaves.
Why is it called horny goat weed?
The name comes from a Chinese folk tale about a goat herder who noticed how lively his flock became after grazing on the plant. It's a story, not science, but the name has stuck.
What does it taste like?
Horny goat weed powder has a grassy, slightly bitter, earthy taste, similar to a strong green tea. It's easiest to enjoy mixed into something with plenty of other flavour.
How to use horny goat weed powder
Start with a small amount and follow the serving suggestion on your pack.
- As a tea: stir the powder into a mug of hot water, leave for a few minutes, then add lemon, ginger or honey.
- In a smoothie: blend with banana, berries or cacao, which soften the grassy notes.
- In juice: stir into a glass of apple or orange juice and drink straight away.
- In capsules: if you don't like the taste, some people fill their own empty vegetable capsules.
What can I mix it with?
Cacao, ginger, cinnamon, honey, lemon and berries all work well. Some people combine it with other powders such as maca in a morning smoothie.
Who should avoid horny goat weed?
Horny goat weed isn't suitable during pregnancy or breastfeeding, or for children. Speak to your GP or pharmacist before using it if you take any medication, especially for blood pressure or blood thinning, or if you have a health condition or are due to have surgery. Don't exceed the serving suggestion on the pack, and stop using it if you feel unwell.
How to store it
Keep the pouch sealed in a cool, dry place away from sunlight, and use a dry spoon to stop it clumping.
Shop our Organic Horny Goat Weed Powder, or explore more herbal powders.
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Shatavari Powder: What It Is and How to Use It
Shatavari (Asparagus racemosus) is a climbing plant from the asparagus family that grows across India, Nepal and Sri Lanka. Its long, pale roots have been used in Indian cooking and Ayurvedic tradition for centuries. Dried and milled, they make a fine, creamy-beige powder. Here's what shatavari is and how to use it.
What is shatavari?
Shatavari is a relative of the asparagus we eat, but it's grown for its roots rather than its shoots. A single plant can have dozens of finger-like roots, and its Sanskrit name is often translated as "one with a hundred roots". It's one of the best-known plants in Ayurveda.
What does shatavari taste like?
Mild, slightly sweet and starchy, with a gentle bitter finish. It's one of the easier Ayurvedic powders to enjoy, especially in milky drinks.
How to use shatavari powder
Start with a small amount and follow the serving suggestion on your pack.
- Warm milk: the traditional way. Whisk the powder into a mug of warm dairy or plant milk with a pinch of cardamom or cinnamon, and sweeten with honey or maple syrup.
- Smoothies: blend with banana, dates, oats and milk.
- Porridge and overnight oats: stir in with cinnamon and fruit.
- Golden milk: add to a turmeric latte with ginger and black pepper.
- Bliss balls: blitz with dates, nuts, cacao and coconut, then roll and chill.
What to mix with shatavari
Milk, honey, dates, cardamom, cinnamon, vanilla and cacao all work well. It's often combined with ashwagandha in warm spiced milk.
Who should avoid shatavari?
Shatavari isn't suitable for children, and you should speak to your GP, midwife or pharmacist before using it if you're pregnant or breastfeeding. Also check with your GP or pharmacist first if you take any medication, including water tablets (diuretics) or diabetes medication, or have any health condition. Don't use it if you're allergic to asparagus, and don't exceed the serving suggestion on the pack.
How to store it
Keep the pouch sealed in a cool, dry place away from sunlight, and use a dry spoon to stop it clumping.
Shop our Organic Shatavari Powder, read about 5 Ayurvedic powders to try, or browse all our Ayurvedic powders.
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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.
Shop Organic Ashwagandha Powder
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.
Shop Organic Holy Basil (Tulsi) Powder
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.
Browse all our Ayurvedic powders.
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Turmeric vs Ginger: What's the Difference and How to Use Each
Turmeric and ginger are often mentioned in the same breath, and for good reason: they're close relatives from the same plant family, and both are knobbly underground stems (rhizomes) used fresh or dried and ground. But they taste, look and cook very differently. Here's how they compare.
Turmeric vs ginger at a glance
Turmeric Ginger Plant Curcuma longa Zingiber officinale Colour Deep orange root, bright golden-yellow powder Pale beige root, pale cream powder Taste Warm, earthy, slightly bitter and peppery Hot, zesty, sharp and slightly sweet Used for Colour and earthy depth in savoury dishes Heat and zing in sweet and savoury dishes Stains? Yes, strongly No What is turmeric?
Turmeric is the root of Curcuma longa, grown mainly in India. Dried and ground, it gives curries, dals and rice their golden colour and a warm, earthy flavour. It's a key ingredient in most curry powders.
What is ginger?
Ginger is the root of Zingiber officinale, used across Asian, Caribbean and European cooking. Ground ginger is warmer and more mellow than fresh ginger, which is why it's a staple of British baking, from gingerbread to parkin.
How to cook with turmeric
- Add to curries, dals, soups and stews early in cooking, fried briefly in oil to bring out the flavour
- Stir a pinch into rice, couscous or scrambled eggs for colour
- Roast cauliflower, potatoes or chickpeas with turmeric, cumin and olive oil
- Whisk into golden milk with ginger, cinnamon and a pinch of black pepper
How to cook with ginger
- Bake into gingerbread, biscuits, flapjacks and cakes
- Add to stir-fries, marinades and curries
- Stir into hot water with lemon and honey for a ginger tea
- Blend into smoothies with pineapple, mango or carrot
Can you swap turmeric for ginger?
Not really. They share an earthy warmth, but ginger brings heat and zing while turmeric brings colour and a subtle bitterness. If a recipe needs ginger, try a little allspice or cinnamon instead. If it needs turmeric for colour, a pinch of saffron or paprika is closer.
Using turmeric and ginger together
The two work beautifully together. Try them in golden milk, a turmeric and ginger tea with lemon and honey, a carrot and ginger soup with a pinch of turmeric, or a curry paste with garlic and chilli.
Tips
- Turmeric stains worktops, wooden spoons and clothes. Wipe spills straight away.
- Ground spices are stronger than fresh: as a rough guide, use about 1/4 teaspoon of ground ginger in place of 1 tablespoon of fresh.
- Keep both sealed in a cool, dry, dark place so they keep their flavour.
Turmeric and ginger are everyday cooking spices. If you're thinking of taking either in large amounts, for example as a daily drink or supplement, speak to your GP or pharmacist first if you're pregnant, take any medication or have a health condition.
Shop our Organic Turmeric Powder and Ginger Powder, or read about 5 Ayurvedic powders to try.
