Roots
Ayurvedic roots and rhizomes such as ashwagandha, mulethi, shatavari, vacha and saunth, sold as sticks, slices or cut pieces for grinding or simmering.
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Roots are the patient part of a plant. Ashwagandha, shatavari and mulethi spend one or more seasons growing underground before they are lifted, washed, cut and sun-dried, which is why dried Ayurvedic roots feel heavy and woody in the hand.
Some, like mulethi, are chewed as sticks or simmered whole, while ashwagandha is mostly powdered before use and saunth, dried ginger, goes straight into kitchen masalas. Vacha and kulanjan have sharp aromas and are used in small amounts. Each has a long record of traditional use, yet whether a particular root is right for you is a question for a qualified Ayurvedic practitioner or your doctor.
Look for clean pieces without soil, mould spots or insect holes, and check the pack for the root's name, packing date and manufacturer. Roots keep well in an airtight container, but grind small batches so the powder stays fresh.