Homemade Ashwagandha Tincture and Extract Recipe using Food Grade Ethanol

Ashwagandha is a well-known herb with a long history of use in traditional botanical practices. Making a homemade ashwagandha tincture allows you to create a concentrated plant extract using 200 Proof Food Grade Ethanol, preserving its natural plant constituents.

What is Ashwagandha?

Ashwagandha (Withania somnifera), also known as Indian ginseng or winter cherry, is a small shrub in the nightshade family (Solanaceae). Native to India, the Middle East, and parts of Africa, it has been used in botanical traditions for centuries. The plant features sturdy roots, which are commonly used in herbal preparations.

Why Make an Ashwagandha Tincture?

• Concentrated Extraction: Allows for efficient plant compound preservation.
• Long Shelf Life: Alcohol-based tinctures remain stable over time.
• Versatile Use: Can be incorporated into herbal crafting and natural formulations.

Where Does Ashwagandha Grow?

Ashwagandha thrives in warm, dry climates and is cultivated in select regions of the United States. It is found in Arizona, Texas, California, Florida, and New Mexico, where the climate closely resembles its native habitat.

Sourcing and Selecting Quality Ashwagandha

For the best tincture results, choose organic, high-quality ashwagandha root from reputable herbal suppliers, farmers’ markets, or Ayurvedic specialty stores. Look for:

• Firm, aromatic roots
• No signs of mold, excessive dryness, or discoloration
• Whole dried roots (preferred over powdered root for tincturing)

Preparing Ashwagandha for Tincture

• Ensure the roots are clean and free of debris.
• Chop or grind the root into small pieces to increase surface area for extraction.

Homemade Ashwagandha Extract Recipe

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Category

Herbal Extracts

Ashwagandha is a well-known herb with a long history of use in traditional botanical practices. Making a homemade ashwagandha tincture allows you to create a concentrated plant extract preserving its natural plant constituents.

Ingredients

• 1 ounce (28 g) of dried ashwagandha root, chopped

• 4 fl oz 200 Proof Food Grade Ethanol

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Directions

Combine Ingredients

1. Place the chopped ashwagandha root in a clean glass jar with an airtight lid.

2. Pour 4 fl oz of 200 Proof Food Grade Ethanol on top of the chopped ashwagandha root. Ensure it is fully submerged under the food grade ethanol.

3. Seal the jar tightly and shake gently to mix.

Wait

1. Store the jar in a cool, dark place for 2-4 weeks, shaking occasionally.

Strain and Store

1. After the extraction period, strain the mixture through a fine mesh sieve or cheesecloth.

2. Transfer the strained liquid into a dark glass dropper bottle for storage.

Recipe Note

Making an ashwagandha tincture at home allows for a high-quality, concentrated extract that can be used in various botanical applications.

Store your tincture in a dark glass bottle, away from heat and sunlight, to maintain potency. Properly stored tinctures remain stable over time.

Best Practices for Storing Your Ashwagandha Tincture

Store your tincture in a dark glass bottle away from heat and sunlight to maintain its quality. When properly stored, tinctures can remain effective for up to two years.

Ways to Use Ashwagandha Tincture

Herbal & Culinary Applications

• Herbal Infusions: A few drops may be added to tea blends.
• Natural Crafting: Can be incorporated into DIY botanical preparations.

Topical Preparations

• Essential Oil Blends: Often used in fragrance crafting.
• Herbal Skincare: Can be diluted in carrier oils for external applications.

Final Thoughts on Crafting an Ashwagandha Tincture

Making an ashwagandha tincture at home allows for a high-quality, concentrated extract that can be used in various botanical applications. Using 200 Proof Food Grade Ethanol ensures a pure and efficient extraction process.

Disclaimer: This content is for informational and educational purposes only. Consult a professional before using tinctures for any specific application. Individual reactions may vary.