Ganthoda is a powder made from the rhizome of the Indian valerian plant, a perennial herb which grows to around a meter (3 ft) in height. It’s rootstock is thicker than its stem. It is the roots and rhizomes which are most used. Ganthoda (or ganthola) is often mixed with vinegar and added as a spice in the cooking of both India and China. It can also be added to boiling water to make a tea which may also be flavoured with slices of citrus fruits.Ganthoda is also typically used in powder form and mixed with an equal amount of ginger powder, jaggery and water to alleviate gastric troubles and joint pains.