Homemade Ashwagandha Powder Recipe

Rinse the ashwagandha root thoroughly under cool running water to remove any dirt or debris. You can use a vegetable brush to gently scrub the skin. Pat the roots dry with paper towels when finished.

Chop the roots into smaller half inch pieces using a sharp knife and cutting board. This allows them to dry faster. Spread the chopped ashwagandha in a single layer on a baking sheet.
Key Takeaway: Allow the roots to dry completely before grinding to powder, which usually takes 4-7 days.
Place the baking sheet in a warm, dry spot out of direct sunlight. Flip the pieces over halfway through the drying time. The roots are fully dried when they snap easily when bent and don’t feel moist.

Working in batches, add the dried ashwagandha pieces to a high-powered blender or food processor. Pulse a few times to break them down initially. Then let the machine run for 30-60 seconds, stopping and stirring occasionally, until a fine powder forms.
Tip: Use a sieve or mesh strainer to sift out any remaining root chunks that didn’t fully grind down. You can discard them or grind again for full utilization.

Transfer the freshly made ashwagandha powder into a labeled glass jar with an airtight lid. Store the jar in a cool, dry place away from sunlight for maximum freshness and potency lasting 6-12 months.
And that’s all there is to it! You now have a batch of homemade ashwagandha powder to enjoy for months to come.