Withania somnifera, also known as Ashwagandha, or Indian Ginseng due to its similar characteristics. The dried and pulverized root of this plant is used.
The black garlic of Voghiera is a delicacy for the palate and a healthy touch for the body. It has a very different taste from common white garlic, sweet and with an aftertaste of licorice. In traditional Korean medicine, where black garlic has long been consumed, it is known for its high antioxidant content.
Powdered ginger obtained from the rhizome of the Zingiber officinale plant, dried at low temperatures and pulverized. Ginger is a spice widely used throughout the East, the use of which in recent years has also spread to Europe and America. It has a pungent, almost spicy taste, it can be used both as a cooking spice and as a herbal tea to drink.
Maca, root dried at low temperatures and reduced to powder. Maca is a tuber of the Brassicaceae family that grows and is cultivated in the Peruvian Andes at over 3700 m above sea level. It is said that in ancient times especially the Incas used it to increase strength and resistance.
Turmeric powder obtained from the rhizome of the Curcuma longa plant, dried at low temperatures and pulverized. Turmeric is a spice widely used in India and in a good part of the Asian continent, today it is also very common in Europe. Excellent for preparing risottos, cooked vegetables, legume soups. This gold-colored spice is also known as Indian saffron, it gives dishes a unique flavor and also a beautiful yellow color which also makes it an excellent natural dye.
