Amla for Brain Fog and Memory: Does It Work?
Does Amla help with brain fog and memory problems? The honest answer is yes, but as a foundation rather than a direct memory herb. Amla (Amalaki) is not in the classical list of four Medhya Rasayanas (Mandukparni, Yashtimadhu, Guduchi, and Shankhapushpi) that Charaka reserved for the mind itself. Its strength lies elsewhere, and that strength matters greatly when brain fog has cognitive symptoms but a deeper systemic cause.
The Charaka Samhita ranks Amla as the single best Rasayana among all fruits, and the Bhavaprakash Nighantu describes it as Sarva Dosha Hara (balancing all three doshas) with a particular gift for cooling Pitta. For brain fog, this matters in three specific situations.
Amalaki is the best among all fruits, and among all Rasayanas.
Charaka Samhita, Chikitsasthana 1.1
First, when the fog is driven by inflammatory heat, irritability, pressure behind the eyes, sensitivity to light and noise, sleep that is bright and unrestful, Amla's cold potency (Sheeta Virya) directly cools the Pitta excess that disturbs Majja Dhatu. Second, when fog follows illness, depletion, or aging, Amla rebuilds Ojas, the vital essence whose depletion classical texts treat as the root of cognitive decline. Third, when the cognitive symptoms accompany broader signs of oxidative wear, hair greying, dry skin, fatigue, slow recovery from minor illness, Amla's exceptional Vitamin C and polyphenol content provide antioxidant cover for neural tissue alongside the rest of the body.
What Amla does not do is act directly on acetylcholine, BDNF, or synaptic plasticity the way Brahmi does. For sharpening recall or rebuilding memory pathways, Brahmi is the first choice. The classical pairing is to use Amla as the daily Rasayana base, especially in the form of Chyawanprash, and to layer Brahmi on top for direct cognitive action. Used this way, Amla is supportive, sustainable, and quietly powerful.
How Amla Helps with Brain Fog and Memory
Amla works on brain fog through four overlapping mechanisms, none of them direct neurotransmitter action, all of them addressing root causes that classical texts and modern research both identify as drivers of cognitive decline.
Cooling Pitta in the Head and Eyes
Amla's cold potency (Sheeta Virya) and sweet post-digestive effect (Madhura Vipaka) make it one of the few herbs that can pacify Pitta without sedating digestion. The Astanga Hridaya notes a pharmacological exception: although sour foods generally aggravate Pitta, Amla and Pomegranate do not. This makes Amla uniquely useful for the Pitta-type brain fog pattern, the fog that comes with irritability, pressure behind the eyes, tension headaches, and sensitivity to bright light. Classical texts describe Amla as Chakshushya (beneficial for the eyes) and Daha hara (relieving burning sensation), both directly relevant when heat has settled in the head.
Rasayana Action and Ojas Building
The Charaka Samhita describes Rasayana herbs as those that strengthen the body's resistance to disease and slow the depletion that drives aging. Amla is named the foremost Rasayana fruit. In cognitive terms, this matters because brain fog frequently emerges from Ojas depletion, the loss of the refined essence that supports tissue resilience and mental clarity. Stress, overwork, post-illness recovery, and aging all drain Ojas first. Amla rebuilds it. Daily use, especially in the form of Chyawanprash, is the classical method for supporting cognition in the long fog of burnout and post-viral recovery, where the issue is depletion rather than acute neuroinflammation.
Antioxidant Cover for Neural Tissue
Amla contains 600 to 900 mg of Vitamin C per fruit, one of the highest natural concentrations on record, and its tannins keep this Vitamin C stable even in dried form. It is also rich in polyphenols (emblicanin A and B, gallic acid, ellagic acid). Modern research has documented Amla's antioxidant activity as among the highest of any fruit tested. For the brain, this matters because oxidative stress is a confirmed driver of cognitive decline: it damages hippocampal neurons, accelerates beta-amyloid aggregation, and degrades the synaptic plasticity that underlies memory formation. Amla provides a sustained antioxidant baseline that supports the same neural tissue that Medhya Rasayana herbs are working to rebuild.
Nourishing the Blood that Feeds the Brain
Classical texts describe Amla as Raktapitta hara (correcting blood disorders) and as a key ingredient in Dhatri Lauha, the iron-Amla formulation used for anemia. The Vitamin C in Amla dramatically improves iron absorption. This connection matters for brain fog because the brain consumes 20 percent of the body's oxygen at rest, and even mild functional iron deficiency, common in menstruating women and frequently missed in standard testing, produces measurable cognitive impairment. Amla supports Rakta Dhatu (the blood tissue) so it can carry oxygen and nutrients efficiently to neural tissue.
Why Amla Pairs With Brahmi Rather Than Replacing It
Brahmi acts directly on synaptogenesis, BDNF, and the cholinergic system. Ashwagandha reduces cortisol and protects the hippocampus. Guduchi addresses neuroinflammation specifically. Amla does none of these directly. What Amla does is provide the systemic foundation, cooled Pitta, rebuilt Ojas, antioxidant cover, nourished blood, on which the direct Medhya herbs work more effectively. The classical compound preparations confirm this logic: Amla is the base of Chyawanprash precisely because it builds the platform from which the other forty herbs can act.
How to Use Amla for Brain Fog and Memory
For brain fog and memory support, the goal is sustained daily use rather than acute intervention. Amla works through gradual Rasayana action, antioxidant accumulation, and Ojas rebuilding, none of which produce overnight effects. Choose the form that you will actually take every day for at least eight to twelve weeks.
Best Form: Chyawanprash
Chyawanprash is the most clinically appropriate form of Amla for cognitive support. The reason is structural. Chyawanprash uses 40 to 50 Amla fruits per batch as its base, combined with ghee, honey, and around forty other herbs. The ghee is critical: Majja Dhatu (nerve tissue) is fat-soluble and is built from the lipid fraction of digestion. Ghee carries the Amla compounds, and several supporting Medhya herbs in the formula, across the blood-brain barrier in ways that water-based Amla preparations cannot match.
The morning ritual is straightforward. One teaspoon of Chyawanprash stirred into a cup of warm whole milk, taken on a relatively empty stomach before breakfast. The warm milk is the classical Anupana (vehicle) for cognitive support, it activates the fat-soluble compounds and delivers them efficiently to neural tissue.
Pair With Brahmi for Direct Cognitive Action
Amla provides the foundation; Brahmi provides the direct cognitive effect. The classical pairing is Chyawanprash in the morning with milk, and Brahmi (300 to 600 mg of standardized Bacopa extract, or 3 to 6 g of powder) taken either with the same milk or separately later in the day. This combination addresses the systemic Rasayana need and the specific Medhya need simultaneously. Allow eight to twelve weeks for full cognitive benefit.
Dosage Table
| Form of Amla | Dose | Best Use for Brain Fog | Anupana |
|---|---|---|---|
| Chyawanprash | 1 tsp once daily, morning | First choice for cognitive support, especially with depletion or post-illness fog | Warm whole milk |
| Amla powder (Churna) | 3 to 6 g daily | Pitta-type fog with hyperacidity, hot flushed feeling, irritability | Warm water with 1 tsp honey, or warm milk |
| Amla juice (Swarasa) | 20 to 30 ml daily | Pitta-type fog with skin or eye heat; also for high oxidative stress | Diluted with equal water; on empty stomach |
| Fresh Amla fruit | 1 to 2 fruits daily, when in season | Maximum potency; ideal Rasayana foundation | Plain or with rock salt |
| Amla Murabba | 1 piece daily | Long-term sustained use; palatable for those who dislike sour | Plain, after breakfast |
Timing
For Rasayana and cognitive purposes, the classical instruction is morning, before breakfast or with the first meal. This is when the body is in absorption mode and when the Medhya benefits align with the demands of the day. Avoid taking Amla late at night for cognitive support, the morning timing is part of how the formula works.
What to Pair With What
- Pitta-type fog (irritability, pressure behind eyes, light sensitivity): Amla powder or juice with warm water, paired with Brahmi in cool milk. Avoid heating spices.
- Vata-type fog (anxious, scattered, depleted): Chyawanprash in warm milk with a pinch of cardamom, paired with Ashwagandha and Brahmi at night.
- Post-viral or post-illness fog: Chyawanprash daily, paired with Guduchi for the neuroinflammatory component and Brahmi for tissue rebuilding.
- Age-related cognitive decline: Chyawanprash daily, long-term, with Brahmi Ghrita as the targeted Medhya carrier.
Duration
Allow at least eight to twelve weeks of consistent daily use before assessing benefit. The Rasayana effect is cumulative; classical texts recommend continuing for a full year for cognitive aging support. Most people notice improved energy, sleep quality, and general resilience within the first month, with cognitive clarity following over the subsequent two to three months.
Frequently Asked Questions
Is Amla as effective as Brahmi for memory and brain fog?
No, and they should not be compared directly because they work differently. Brahmi acts on synaptogenesis, BDNF, and the cholinergic memory system, the direct cognitive machinery. Amla works as a Rasayana foundation: cooling Pitta in the head, rebuilding Ojas, providing antioxidant cover, and nourishing the blood that feeds the brain. For sharpening memory and recall, Brahmi is the first choice. For sustained long-term support, especially when brain fog comes from depletion, post-illness recovery, or oxidative stress, Amla is the better foundation. The classical and most clinically sensible approach is to use both: Brahmi for direct cognitive action layered on top of Amla as the daily Rasayana base, ideally as Chyawanprash.
How long does Amla take to work for brain fog?
Allow at least eight to twelve weeks of consistent daily use before assessing cognitive benefit. Amla's mechanism is cumulative rather than acute, the Rasayana effect requires time for Ojas rebuilding, antioxidant accumulation, and tissue-level changes. Most people notice improved energy, more stable sleep, and reduced general inflammation within the first three to four weeks. Cognitive clarity, particularly the lifting of heavy or hot-pressured fog, typically follows in the second and third month. For age-related cognitive support, the classical texts recommend continuing for a full year. If you are looking for noticeable cognitive improvement within two to three weeks, Amla alone is not the right tool, you would want Brahmi or Ashwagandha for stress-driven fog as the primary herb, with Amla as the supporting base.
What is the best form of Amla for brain fog?
Chyawanprash is the best form for cognitive support. The reason is the ghee carrier: nerve tissue is fat-soluble and is built from the lipid fraction of digestion, so the ghee in Chyawanprash delivers the Amla compounds, and the supporting Medhya herbs in the formula, more efficiently into Majja Dhatu than water-based preparations can. One teaspoon of Chyawanprash stirred into warm whole milk, taken in the morning, is the classical daily practice. If you cannot tolerate dairy, Chyawanprash with warm oat milk works as a reasonable substitute. Amla powder and juice are useful when the brain fog is specifically Pitta-type with hot, irritated, inflamed quality, the cooling action without the warming ghee carrier suits this pattern better.
Can I take Amla with cognitive medications or other brain herbs?
Amla combines safely with the classical Medhya Rasayana herbs, this is exactly how the traditional formulations are constructed. Pairing Amla with Brahmi, Ashwagandha, or Guduchi is appropriate and often recommended. With pharmaceutical cognitive medications (cholinesterase inhibitors such as donepezil, or memantine), there is no documented direct interaction, but Amla's high Vitamin C content can theoretically affect the absorption of certain drugs, so separate Amla and any prescription medication by at least two hours. Amla can also reduce blood sugar and may add to the effect of diabetes medication; people on antidiabetic drugs should monitor blood glucose when starting daily Amla. Consult an Ayurvedic practitioner alongside your physician if you are managing a diagnosed cognitive condition (dementia, Alzheimer's, post-stroke recovery) rather than self-treating.
Recommended: Start Amla for Brain Fog and Memory
If you want to start using Amla for brain fog and memory support today, here is the simplest starting point.
The Best Form: Chyawanprash
Chyawanprash is the right form because nerve tissue is fat-soluble, and the ghee in Chyawanprash carries the Amla compounds across the blood-brain barrier in a way that powder or juice cannot match. It also already contains supporting Medhya herbs alongside Amla as the base.
The Kitchen Practice
One teaspoon of Chyawanprash stirred into a cup of warm whole milk, taken first thing in the morning. A pinch of cardamom optional. This is the classical daily Rasayana practice, simple, sustainable, and consistent with centuries of clinical use.
Pair It with Brahmi for Direct Effect
Amla is the foundation, not the cognitive driver. Layer Brahmi (300 to 600 mg of standardized extract daily) on top for direct memory and focus action. Allow eight to twelve weeks for full cognitive benefit, this is a tissue-rebuilding protocol, not a stimulant.
Find Chyawanprash on Amazon ↗ Find Amla Powder on Amazon ↗
Safety: Amla is generally very well tolerated. If you have a known cognitive diagnosis (dementia, Alzheimer's, post-stroke recovery), or you are on antidiabetic medication or pharmaceutical cognitive drugs, consult an Ayurvedic practitioner alongside your physician before starting daily use, and separate Amla from prescription medication by at least two hours.
Safety & Precautions
Amla is one of the safest herbs in Ayurveda. It has been eaten as food across South Asia for thousands of years, and no significant toxicity has been reported at standard doses. Vagbhata classifies it among Pathya, substances safe for daily, long-term use. That said, there are a few situations to be aware of:
When to Use Caution
- Active cold or cough: Plain Amla juice can temporarily increase mucus due to its sour taste and cold potency. During a cold, take it as Chyawanprash (which includes warming spices) or as powder with honey instead.
- High Kapha conditions: Amla's sweet post-digestive effect (Madhura Vipaka) can mildly increase Kapha in people who already have excess. Combine it with ginger or black pepper to counteract this.
- Diabetes medication: Amla may lower blood sugar. If you're on glucose-lowering drugs, monitor your levels and consult your doctor before adding concentrated Amla supplements.
- Iron-containing supplements: Amla's high Vitamin C enhances iron absorption significantly. This is usually beneficial, but be aware of it if you're managing iron overload conditions.
Pregnancy and Nursing
Amla in food quantities (fresh fruit, Chyawanprash) is considered safe during pregnancy and is traditionally given to support both mother and baby. For concentrated extracts or high-dose supplements, consult your Ayurvedic practitioner or doctor.
Overdose
Excessive Amla intake (well beyond normal food quantities) may cause loose stools or mild diarrhoea due to its laxative properties, and could aggravate acidity in very Pitta-sensitive individuals despite its overall cooling nature. These effects resolve by simply reducing the dose.
Other Herbs for Brain Fog & Memory Problems
See all herbs for brain fog & memory problems on the Brain Fog & Memory Problems page.
▶ Classical Text References (5 sources)
5 Six tastes रसाः वा व ललवण त तोषणकषायकाःष यमा ता ते च यथापूव बलावहाः Svadu – Madhura – sweet, Amla – Sour, Lavana – Salt, Tikta – Bitter, Ushna – Katu – Pungent, Kashaya – Astringent are the six types of Rasa.
— Astanga Hridaya, Chapter 1: Ayushkameeya Adhyaya
Amla Vipaka (Sour) – Sour taste undergoes this Vipaka Katu Vipaka – rest of the tastes – Bitter, astringent and pungent tastes undergo this Vipaka.
— Astanga Hridaya, Chapter 1: Ayushkameeya Adhyaya
Sour, Salt and sweet (Amla, Lavana and Madhura) tastes are dominant respectively during the three seasons of this period.
— Astanga Hridaya, Chapter 3: Ritucharya adhyaya Seasonal
49 ½ त तं वाद ु कषायं च ु धतो अ नं भजे लघु शा लमु ग सताधा ीपटोलमधुजा गलम ् When hungry, the person should take foods which are of bitter, sweet and astringent tastes, and easily digestible such as Rice, green gram, sugar, Amla, Patola, honey and meat of animals of desert-like lands.
— Astanga Hridaya, Chapter 3: Ritucharya adhyaya Seasonal
(Provided cow is perfectly healthy without any infection) Dadhi (curds benefits/soured milk/coagulated milk) अ लपाकरसं ा ह गु णं द ध वातिजत ् २९ मेदः शु बल ले म प तर ताि नशोफकृत ् रो च णु श तम चौ शीतके वषम वरे ३० पीनसे मू कृ े च, ं तु हणीगदे नैवा याि न श नैवो णं वस तो ण शर सु न ३१ नामु गसूपं ना ौ ं त नाघ ृत सतोपलम ् न चानामलकं ना प न यं णो म थम यथा ३२ वरास ृि प तवीसपकु ठपा डु म दम ् Curd has Amla rasa – sour taste Amla paka – undergoes sour taste conversion after digestion Grahi - abs
— Astanga Hridaya, Chapter 5: Drava Vigyaniya Drinkables
Rochishnu – increases taste Curd Useful in aruchau – useful in anorexia Vishamajwara – chronic, recurrent fever Peenasa – rhinitis Mutrakruchra – dysuria Grahani – malabsorption syndrome Rules for curds consumption: Curd should not be eaten at nights, not made hot, Curd should not be taken along with green gram soup It should not be taken along with honey, ghee, sugar and Amla.
— Astanga Hridaya, Chapter 5: Drava Vigyaniya Drinkables
29-32 Takra –(Fat-less buttermilk):त ं लघु कषाया लं द पनं कफवातिजत ् ३३ शोफोदराश हणीदोषमू ल हगु मघ त ृ याप गरपा हा चः वामयान ् जयेत ् ३४ Takra (butter milk) - churned curds Laghu – easy to digest Kashaya, amla – sour, astringent, Deepana – improves digestion strength Kaphavatjit – balances Kapha and Vata Useful in Shopha – inflammatory conditions Udara – ascites Arsha – hemorrhoids Grahani – malabsorption syndrome Mutradosha, Mutragraha – urine infection, dysuria Aruchi – anorexia Pleeha
— Astanga Hridaya, Chapter 5: Drava Vigyaniya Drinkables
158 Triphala benefits: इयं रसायनवरा फला अ यामयापहा । रोपणी व गद लेदमेदोमे हकफा िजत ् ॥१५९॥ Thus, the Triphala (haritaki, amalaki and vibhitaki), together is a best rejuvenator of the body, cures diseases of the eyes, heals wounds and cures skin diseases, excess moisture of the tissues, obesity, diabetes, aggravation of kapha and Asra (blood) 159.
— Astanga Hridaya, Chapter 6: Annaswaroopa Food
त वदामलकं शीतम लं प तकफापहम ् Similarly so is amalaka in all other properties it is cold I potency, and mitigates pitta and kapha.
— Astanga Hridaya, Chapter 6: Annaswaroopa Food
कटु पाके हमं के यम मीष च त गुणम ् Aksha (vibhitaka) is pungent at the end of digestion, cold in potency, good for hairs and possesses properties similar (to haritaki and amalaka) but slightly less (in degree).
— Astanga Hridaya, Chapter 6: Annaswaroopa Food
Pathya – food that can be consumed habitually (on daily basis, for a long time) – शीलये छा लगोधूमयवषि टकजा गलम ् सु नष णकजीव तीबालमूलवा तुकम ् प यामलकम ृ वीकापटोल मु गशकराः घत ृ द योदक ीर ौ दा डमसै धवम ् Shali (rice), Godhuma (wheat), Yava – Barley – Hordeum vulgare, Shashtika (rice maturing in sixty days), Jangala (meat of animals of desert like lands), sunisannaka, Jivanti – Leptadenia reticulata, Balamulaka (young radish), Pathya (Haritaki) Amalaka (Amla – Indian gooseberry), Mridwika – dr
— Astanga Hridaya, Chapter 8: Food habits &
Pathya – food that can be consumed habitually (on daily basis, for a long time) – शीलये छा लगोधूमयवषि टकजा गलम ् सु नष णकजीव तीबालमूलवा तुकम ् प यामलकम ृ वीकापटोल मु गशकराः घत ृ द योदक ीर ौ दा डमसै धवम ् Shali (rice), Godhuma (wheat), Yava – Barley – Hordeum vulgare, Shashtika (rice maturing in sixty days), Jangala (meat of animals of desert like lands), sunisannaka, Jivanti – Leptadenia reticulata, Balamulaka (young radish), Pathya (Haritaki) Amalaka (Amla – Indian gooseberry), Mridwika – dr
— Astanga Hridaya, Chapter 8: Food habits &
Warm water is ideal after-drink for foods which are starchy, Mastu – Supernatent liquid of curds (whey), Takra (diluted buttermilk) Amla kanjika (fermented gruel); dishes prepared from vegetables and Mudga (green gram) and other legumes : Sura (beer) is the ideal after drink for lean person.
— Astanga Hridaya, Chapter 8: Food habits &
Sour remains as sour itself – Amla – Amla Vipaka (taste conversion after digestion) Tikta (bitter), Ushna (pungent) and Kasaya (astringent) tastes will generally be Katu Vipaka (pungent).
— Astanga Hridaya, Chapter 9: Dravyadi Vigyaniya
Amla ायो अ लं प तजननं दा डमामलकाहते Generally substances of sour taste aggravate Pitta, except Dadima – Pomegranate – Punica granatum and Amalaka (Indian gooseberry).
— Astanga Hridaya, Chapter 10: Rasabhediyam Tastes, Their
Amla Gana – group of sour substances: अ लो धा ीफला ल कामातुलु गा लवेतसम ् दा डमं रजतं त ं चु ं पालेवतं द ध आ मा ातकं भ यं क प थं करमदकम ् Dhatriphala – Amla, Amlika – tamarind, Matulunga, Amlavetasa – Garcinia pedunculata Roxb.
— Astanga Hridaya, Chapter 10: Rasabhediyam Tastes, Their
Madhura (sweet) – Prithvi + Ap (earth + water) Amla (sour) – Tejas + Ap (fire + water) Lavana (salt) – Ap + Tejas (water + fire) Tikta (bitter) – Akasa + Vayu (ether + air) Katu (pungent) – Tejas + Vayu (Fire and air) Kashaya (astringent) – Prithvi + Vayu (earth + air) - 1.
— Astanga Hridaya, Chapter 10: Rasabhediyam Tastes, Their
Amla (sour) अ लः ालयते मुखम ् हषणो रोमद तानां अ ुव नकोचनः Amla (sour) makes the mouth watery, causes horripilation, tingling of the teeth and leads to closing of the eyes and brows.
— Astanga Hridaya, Chapter 10: Rasabhediyam Tastes, Their
7-9 Sour and Salt tastes – अ लोअि नद तकृत ् ि न धो उ ण वीय हम पशः यः पाचनरोचनः ीणनः लेदनो लघुः करो त कफ प ता ंमूढवातानुलोमनः Amla (sour) stimulates the Agni – (digestive activity), is unctuous, good for the heart, digestive, appetizer, hot in potency, cold on touch (coolant on external applications, relieves burning sensation), Sour taste satiates, causes moistening, it is easy for digestion, causes aggravation of Kapha, Pitta and Asra (blood) and makes the inactive Vata move downwards.
— Astanga Hridaya, Chapter 10: Rasabhediyam Tastes, Their
Similarly, Pitta undergoes chaya in rainy season, because of production of Amla viplaka (sour taste at the end of digestion) of water and foods.
— Astanga Hridaya, Chapter 12: Doshabhediya Dosha Types,
49-50 Symptoms of Pitta increase – प त य दाहरागो मपा कताः वेदः लेदः स ृ तः कोथः सदनं मू छनं मदः कटुका लौ रसौ वणः पा डुर णविजतः Daha – burning sensation Raga – reddish discoloration Ushmapakita – heat, increase in temperature, formation of pus, ulcers Sveda – sweating Kleda – inflammation with wetness, moistness Sruti – inflammation with pus / oozing / secretions, exudation Kotha – putrefaction- decomposition Sadana – debility Murchana – fainting Mada – toxicity Katuka Amla Rasa - bitter and
— Astanga Hridaya, Chapter 12: Doshabhediya Dosha Types,
Svadu Amla Lavana Ushna Bhojya – foods which are of sweet, sour and salt taste; Abhyanga – Oil massage Mardana – simple massage Veshtana – wrapping / covering the body/ organ with cloth Trasana – Threatening, frightening Seka – pouring of herbal decoctions / oils on the affected part Paishtika Goudika Madya – wine prepared from corn flour and jaggery- molasses Snigdha Ushna Basti – enema therapy with fat-oil, enema with drugs of hot potency Sukhasheelata – comforting the patient Deepana Pachana
— Astanga Hridaya, Chapter 13: Doshopakramaniyam
20 Treatment for over nourishing त मेदो नल ले मनाशनं सव म यते कुला थजूण यामाकयवमु गमधूदकम ् म त ुद डाहता र ट च ताशोधनजागरम ् मधुना फलां ल या गुडूचीमभयां घनम ् रसा जन य महतः प चमल ू य ग ु गल ु ोः शलाजतु] योग च साि नम थरसो हतः वड गं नागरं ारः काललोहरजो मधु यवामलक चूण च योगो अ त थौ यदोशिजत ् Treatments which reduce Medas- fat, Anila- Vata and Kapha are desirable; Use of Kulattha – horse gram – Dolichos Biflorus, Jurna, Shyamaka, Yava – Barley – Hordeum Vulgare, Mudga – green gram – Averr
— Astanga Hridaya, Chapter 14: Dvividha Upakramaneeya
22b ह नवे गः कणाधा ी स ाथः लवणोदकैः वमे पुनः पुनः If bouts are insufficient, they should be induced again and again by drinking water boiled with Kana, Dhatri, Siddhartha and salt.
— Astanga Hridaya, Chapter 18: Vamana Virechana Vidhi
(Snigdha Amla Lavana) 21b-22a प त य दशनं या छे दो वा ले मणो भवेत ् २२ Vomiting should be allowed till the appearance- coming out of Pitta or complete expelling of Kapha.
— Astanga Hridaya, Chapter 18: Vamana Virechana Vidhi
(long pepper, Amla, White mustard and black salt) त वेगानाम वतनम ् विृ तः स वब धा वा केवल यौषध य वा अयोग तेन न ठ वक डूकोठ वरादयः Less bouts – Ayoga - Non – commencement of bouts, bouts coming on with hindrance or elimination of the medicine only- are the features of Ayoga- inadequate bouts; from it arise, excess of expectoration, itching, appearance of skin rashes, fever etc.
— Astanga Hridaya, Chapter 18: Vamana Virechana Vidhi
Diet after surgery – भोजनं च यथासा यं यवगोधूमषि टकाः मसरू मु गतव ु र जीव तीसु नष णकाः बालमूलकवताकत डुल यकावा तुकम ् कारवे लककक टपटोलकटुकाफलम ् सै धवं दा डमं धा ी घ ृतं त त हमं जलम ् जीणशा योदनं ि न धम पमु णोदको तरम ् भु जानो जा गलैमासैः शी ं णमपोह त The food of the patient should be that which is accustomed such as barley, wheat, rice of sixty day ripening (shashtika shali), Masura – lentil, Mudga (green-gram), Tuvari – (tur dal), Jivanti, Sunisannaka, tender Mulaka (Radish), Vartaka, Tan
— Astanga Hridaya, Chapter 29: Shastrakarma Vidhi
Diet after surgery – भोजनं च यथासा यं यवगोधूमषि टकाः मसरू मु गतव ु र जीव तीसु नष णकाः बालमूलकवताकत डुल यकावा तुकम ् कारवे लककक टपटोलकटुकाफलम ् सै धवं दा डमं धा ी घ ृतं त त हमं जलम ् जीणशा योदनं ि न धम पमु णोदको तरम ् भु जानो जा गलैमासैः शी ं णमपोह त The food of the patient should be that which is accustomed such as barley, wheat, rice of sixty day ripening (shashtika shali), Masura – lentil, Mudga (green-gram), Tuvari – (tur dal), Jivanti, Sunisannaka, tender Mulaka (Radish), Vartaka, Tan
— Astanga Hridaya, Chapter 29: Shastrakarma Vidhi
Source: Astanga Hridaya, Ch. 1, Ch. 1, Ch. 3, Ch. 3, Ch. 5, Ch. 5, Ch. 5, Ch. 6, Ch. 6, Ch. 6, Ch. 8, Ch. 8, Ch. 8, Ch. 9, Ch. 10, Ch. 10, Ch. 10, Ch. 10, Ch. 10, Ch. 12, Ch. 12, Ch. 13, Ch. 14, Ch. 18, Ch. 18, Ch. 18, Ch. 29, Ch. 29
158 Triphala benefits: इयं रसायनवरा फला अ यामयापहा । रोपणी व गद लेदमेदोमे हकफा िजत ् ॥१५९॥ Thus, the Triphala (haritaki, amalaki and vibhitaki), together is a best rejuvenator of the body, cures diseases of the eyes, heals wounds and cures skin diseases, excess moisture of the tissues, obesity, diabetes, aggravation of kapha and Asra (blood) 159.
— Astanga Hridaya Sutrasthan, Annaswaroopa Food
5 Six tastes रसाः वा व ललवण त तोषणकषायकाःष यमा ता ते च यथापूव बलावहाः Svadu – Madhura – sweet, Amla – Sour, Lavana – Salt, Tikta – Bitter, Ushna – Katu – Pungent, Kashaya – Astringent are the six types of Rasa.
— Astanga Hridaya Sutrasthan, Ayushkameeya Adhyaya
Amla Vipaka (Sour) – Sour taste undergoes this Vipaka Katu Vipaka – rest of the tastes – Bitter, astringent and pungent tastes undergo this Vipaka.
— Astanga Hridaya Sutrasthan, Ayushkameeya Adhyaya
Sour, Salt and sweet (Amla, Lavana and Madhura) tastes are dominant respectively during the three seasons of this period.
— Astanga Hridaya Sutrasthan, Ritucharya adhyaya Seasonal
49 ½ त तं वाद ु कषायं च ु धतो अ नं भजे लघु शा लमु ग सताधा ीपटोलमधुजा गलम ् When hungry, the person should take foods which are of bitter, sweet and astringent tastes, and easily digestible such as Rice, green gram, sugar, Amla, Patola, honey and meat of animals of desert-like lands.
— Astanga Hridaya Sutrasthan, Ritucharya adhyaya Seasonal
Source: Astanga Hridaya Sutrasthan, Annaswaroopa Food; Ayushkameeya Adhyaya; Ritucharya adhyaya Seasonal
Amalaki possesses the same properties;
— Charaka Samhita, Chikitsa Sthana — Therapeutic Principles, Chapter 1: Rejuvenation Therapy (Rasayana Chikitsa / रसायन चिकित्सा)
Benefits described for the Amalaki Ghee preparation from Pranakamiya Rasayana Pada.
— Charaka Samhita, Chikitsa Sthana — Therapeutic Principles, Chapter 1: Rejuvenation Therapy (Rasayana Chikitsa / रसायन चिकित्सा)
In this Abhaya-Amalaki quarter, six accomplished rasayana formulations promoting life have been described.
— Charaka Samhita, Chikitsa Sthana — Therapeutic Principles, Chapter 1: Rejuvenation Therapy (Rasayana Chikitsa / रसायन चिकित्सा)
Freshly collected and dried amalaki (ten palas), draksha (ten palas), atmagupta (ten palas), punarnava (ten palas), shatavari (ten palas), vidari (ten palas), samanga (ten palas), pippali (ten palas), nagara (eight palas), madhuyashti (one palas), saurvachala (one pala) and maricha (two palas) – all these drugs should be made to powders.
— Charaka Samhita, Chikitsa Sthana — Therapeutic Principles, Chapter 11: Chest Injury and Emaciation Treatment (Kshatakshina Chikitsa / क्षतक्षीणचिकित्सा)
Take 100 pala each of kashmarya, amalaki, black pepper, haritaki, vibhitaki, pippali and grapes, add to it 100 pala of old jaggery and two drona of water, then put the mixture in a vessel lined with honey for 7 days in summer or for 14 days in winter for fermentation.
— Charaka Samhita, Chikitsa Sthana — Therapeutic Principles, Chapter 12: Edema Treatment (Shvayathu Chikitsa / श्वयथुचिकित्सा)
Source: Charaka Samhita, Chikitsa Sthana — Therapeutic Principles, Chapter 1: Rejuvenation Therapy (Rasayana Chikitsa / रसायन चिकित्सा); Chikitsa Sthana — Therapeutic Principles, Chapter 11: Chest Injury and Emaciation Treatment (Kshatakshina Chikitsa / क्षतक्षीणचिकित्सा); Chikitsa Sthana — Therapeutic Principles, Chapter 12: Edema Treatment (Shvayathu Chikitsa / श्वयथुचिकित्सा)
Prabhava (special potency) is illustrated thus: Amalaki (Emblica officinalis/Dhatri), though similar in Rasa and other properties to Lakucha (Artocarpus lakoocha), destroys all three Doshas.
— Sharangadhara Samhita, Purva Khanda, Chapter 2: Bhaishajyakhyanaka (Medicine Administration Timing)
Milk, Masha (Vigna mungo/black gram), the kernel of Bhallataka (Semecarpus anacardium), and Amalaki (Emblica officinalis) — these are described as both generating and promoting the flow of semen.
— Sharangadhara Samhita, Purva Khanda, Chapter 4: Dipana-Pachana Adikathanam (Digestive Actions etc.)
The juice of Amalaki (Emblica officinalis) combined with Haridra (turmeric — Curcuma longa) powder is beneficial [in Prameha and skin disorders].
— Sharangadhara Samhita, Madhyama Khanda, Chapter 1: Svarasadikalpana (Svarasa, Kalka, Kvatha, etc.)
The juice extracted from the tender leaves of Jambu (Syzygium cumini), Amra (mango — Mangifera indica), and Amalaki (Emblica officinalis), mixed with honey, ghee, and sugar, alleviates severe Raktatisara (bloody diarrhea).
— Sharangadhara Samhita, Madhyama Khanda, Chapter 1: Svarasadikalpana (Svarasa, Kalka, Kvatha, etc.)
Avipattikar Churna: Shunthi (dry ginger — Zingiber officinale), Maricha (black pepper — Piper nigrum), Pippali (long pepper — Piper longum), Amalaki (Emblica officinalis), Vibhitaki (Terminalia bellirica), Haritaki (Terminalia chebula), Mustaka (Cyperus rotundus), Vidanga (Embelia ribes), and Sharkara (sugar) —.
— Sharangadhara Samhita, Madhyama Khanda, Chapter 3: Churnakalpana (Powder Preparations)
Source: Sharangadhara Samhita, Purva Khanda, Chapter 2: Bhaishajyakhyanaka (Medicine Administration Timing); Purva Khanda, Chapter 4: Dipana-Pachana Adikathanam (Digestive Actions etc.); Madhyama Khanda, Chapter 1: Svarasadikalpana (Svarasa, Kalka, Kvatha, etc.); Madhyama Khanda, Chapter 3: Churnakalpana (Powder Preparations)
Musta (nut grass), phena (coral calcium), sea utpala (lotus), krimi (worm-wood), ela (cardamom), amalaki seeds, talisha, shaila (rock), gairika (red ochre), ushira (vetiver), and shankha (conch) — these ground with breast milk make the anjana.
— Sushruta Samhita, Uttara Tantra, Chapter 10: Pittabhishyanda Pratishedha Adhyaya (Chapter on Treatment of Pitta-type Conjunctivitis)
Decoction of Guduchi, Nimba (neem), and Dhatri (Amalaki) with Katuka.
— Sushruta Samhita, Uttara Tantra, Chapter 39: Jvarapratishedha
A medicated ghee (Ghrita) cooked with Pippali, Ativisha, Draksha, Sariva, Bilva, Chandana, Katuka, Indrayava, Ushira, Simhi, Amalaki, Ghana, Trayamana, Asthira, Dhatri, Vishva-bheshaja, and Chitraka -- when consumed, conquers irregular digestion, chronic fever, headache, abdominal tumors, splenic disease, anemia, fear, cough with burning, and flank pain.
— Sushruta Samhita, Uttara Tantra, Chapter 39: Jvarapratishedha
A decoction of jambu (Syzygium cumini), amra (mango), amalaki, and other astringent leaves should be prepared for washing, and also for irrigation.
— Sushruta Samhita, Uttara Tantra, Chapter 19: Chapter 19
or from madhuka (licorice), amalaki with sweet juices, or from black iron oxide burnt with ghee, milk, and honey.
— Sushruta Samhita, Uttara Tantra, Chapter 19: Chapter 19
Source: Sushruta Samhita, Uttara Tantra, Chapter 10: Pittabhishyanda Pratishedha Adhyaya (Chapter on Treatment of Pitta-type Conjunctivitis); Uttara Tantra, Chapter 39: Jvarapratishedha; Uttara Tantra, Chapter 19: Chapter 19
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