Amla for Rectal Ulcer: Does It Work?
Does Amla (Amalaki) help with a rectal ulcer? Yes, and for the Pitta-driven, bleeding-prone version of the condition it is one of the first herbs classical Ayurveda turns to. Amla is sour, sweet, astringent, bitter, and pungent in taste; cold in potency (Sheeta Virya); sweet in post-digestive effect (Madhura Vipaka); and balances all three doshas (Tridosha Shamaka) with a particular gift for cooling Pitta and stopping bleeding.
Rectal ulcer is treated in Ayurveda as Guda Vrana, a wound at the anal canal. The picture is usually Pitta erosion of the rectal mucosa, with Vata often involved when chronic constipation and straining tear the surface, and Ama in the colon keeping the inflammation simmering. The wound needs three things at once: systemic Pitta cooling, an end to any bleeding from the raw surface, and tissue-level rebuilding so the ulcer actually closes.
Amla is among the very few herbs that do all three. Bhavaprakash Nighantu lists it under Raktapitta Hara (stops bleeding disorders), Daha Hara (relieves burning), and Pitta Shamaka. Charaka Samhita names it the best Rasayana among all fruits, a herb that strengthens and rebuilds tissue across the whole body, which is exactly what the post-acute wound-rebuilding phase needs. Astanga Hridaya Chapter 10 makes the unusual observation that, although sour foods aggravate Pitta, Amla and pomegranate do not, which is why a sour fruit ends up being one of the safest things you can give a Pitta-driven ulcer.
Amla also coats the gut without irritating it. Modern research has confirmed it as one of the richest natural sources of Vitamin C (600 to 900 mg per fruit), with antioxidant activity ranked among the highest of any food tested, useful background for a wound surface under constant oxidative stress. Used alongside Yashtimadhu (Licorice) for demulcent protection and Turmeric (Haridra) for Vrana Ropana, it completes the classical trio for any inflamed, bleeding mucosal ulcer.
How Amla Helps with Rectal Ulcer
Amla's value in rectal ulcer comes from a rare combination: it is one of the only sour-tasting herbs that does not aggravate Pitta, it is a named anti-bleeding herb for the mucosal tract, and it is the premier Rasayana for the tissue-rebuilding phase. Most cooling herbs are drying; most rebuilding herbs are heating. Amla works against both rules.
Pitta Cooling and Raktapitta Action
Bhavaprakash Nighantu lists Amalaki as Pitta Shamaka, Daha Hara (relieves burning sensation), and Raktapitta Hara (stops bleeding disorders). In Guda Vrana, this maps directly onto the three core symptoms of the Pitta pattern: the burning that follows a bowel motion, the bright red bleeding from the wound surface, and the systemic heat that keeps the inflammation simmering. Astanga Hridaya Chapter 10 explicitly notes the pharmacological exception that makes Amla useful here, although other sour fruits aggravate Pitta, Amla does not.
Rasayana, the Tissue Rebuild
Charaka Samhita ranks Amalaki as the single best Rasayana among all fruits, and dedicates a specific protocol (Amalaki Rasayana) to deep-tissue rejuvenation. Sushruta Sutra 25 on Vrana sets out the wound-healing sequence: clean and cool the wound, lay down granulation tissue, then strengthen the new tissue. Amla is one of the named Rasayana herbs for that third "strengthen" phase, the one most often skipped when people stop treatment as soon as the bleeding stops. The result of skipping it is recurrence; Amla closes that gap.
Mucin and Mucosal Protection
Modern study of cooling Pitta-pacifying herbs in mucosal inflammation has shown they support the mucin layer that coats the gut and rectum, the same protective coating that a rectal ulcer has lost. Amla is one of the herbs in this group, and the classical category Daha Hara (relieves burning) tracks closely with this mucosal-protection effect. Combined with its Vitamin C and antioxidant load, this gives the wound surface a calmer, better-protected environment to heal in.
Agni Without Heat
Most digestive stimulants are heating, and heating herbs aggravate Pitta-driven ulcers. Amla is the unusual case: it strengthens Agni (digestive fire) without creating excess heat, which means it can improve digestion and clear Ama without re-firing the inflammation that drove the ulcer in the first place. This makes Amla one of the few digestives safe to use during active rectal ulcer treatment.
Modern Research Support
Amla is one of the richest natural sources of Vitamin C and one of the most antioxidant-dense foods studied. Both matter for a chronic wound under oxidative stress. Modern studies have also shown cooling Pitta-pacifying herbs (Amla included) demonstrate measurable activity against the same inflammatory mediators (TNF-alpha, prostaglandins, leukotrienes) that drive mucosal ulceration in inflammatory bowel disease.
How to Use Amla for Rectal Ulcer
For a rectal ulcer, Amla is most useful taken internally as a cooling Pitta-pacifying decoction or juice, with a smaller role for external use. The internal preparation systemically cools the heat that drove the ulceration, stops bleeding from the wound surface through its Raktapitta Hara action, and supports the Rasayana rebuild of damaged mucosa. For the wound surface itself, Turmeric ghee and Yashtimadhu ghee are the better external choices.
Best Form for Rectal Ulcer
Fresh Amla juice in cool water, taken in the morning on an empty stomach, is the gold-standard form for active Pitta-driven ulcers. The cold infusion (Hima) of Amla powder is the next best alternative when fresh fruit is not available. Triphala (which contains Amla) is the standard choice once the acute phase has settled, because it also keeps stools soft and prevents the re-injury that perpetuates the ulcer.
| Form | Dose | Anupana (Vehicle) | When |
|---|---|---|---|
| Fresh Amla fruit | 1–2 fruits/day | Chewed, or juiced with cool water | Morning, empty stomach |
| Amla juice (Swarasa) | 10–20 ml/day | Cool water, with optional ½ tsp honey once cool | Morning, empty stomach |
| Amla powder (Churna) | 3–6 g/day | Cool water, cool milk, or honey | Twice daily, before food |
| Amla cold infusion (Hima) | 1 tsp powder steeped in cool water overnight | Strain and sip on rising | Morning, empty stomach |
| Amla Murabba | 1 piece/day | Eat as is, palatable form | With or after breakfast |
| Triphala (Amla-containing) | 3–6 g at night | Warm water | Before bed, once acute phase settles |
Anupana, Choose by Pattern
- Pitta-dominant (burning, bright bleeding, loose stools): Amla juice in cool water in the morning, Amla powder with cool milk in the evening. Skip honey if it's a hot day, or only add it once the water is fully cool.
- Vata-fissure pattern (sharp pain, hard stools): Amla powder with warm milk and a teaspoon of ghee at night. Add Triphala before bed once the acute pain settles.
- Significant bleeding: Amla cold infusion in the morning, plus the classical lodhra-kushtha-bilva powder for the acute bleed.
Pair It With External Care
Amla is mostly an internal herb in this protocol. For the wound surface itself, the external work is done by Turmeric ghee or Yashtimadhu ghee applied after a warm sitz bath, twice daily. Amla cools and rebuilds from the inside; the medicated ghee heals the wound from the outside.
Duration
Expect a noticeable reduction in burning and bleeding within the first 1 to 2 weeks of consistent twice-daily use. Acute fissure-type ulcers usually close within 2 to 4 weeks. Chronic ulcers need 6 to 12 weeks. Amla is also one of the safest herbs to continue at maintenance dose (3 g powder daily, or a piece of Murabba) for months after the ulcer closes, to support the Rasayana rebuild phase and reduce recurrence.
Safety Notes
Amla may enhance the effects of antiplatelet drugs and blood thinners, discuss with your doctor before starting if you take warfarin, clopidogrel, or aspirin in cardiac doses. The herb is otherwise one of the safest in the materia medica, including for long-term daily use. Reduce the dose if stools become too loose.
Frequently Asked Questions
How long does Amla take to work for a rectal ulcer?
Most people feel a clear reduction in burning and bleeding within the first 1 to 2 weeks of consistent daily use (juice or cold infusion in the morning, powder with milk in the evening). Acute fissure-type ulcers typically close within 2 to 4 weeks. Chronic ulcers need 6 to 12 weeks of consistent protocol. Amla is also one of the safest herbs to continue at maintenance dose for months afterward, to support the Rasayana rebuild and reduce recurrence. If there is no improvement at 4 weeks, escalate to medical investigation.
Isn't Amla sour? Won't that aggravate Pitta and the ulcer?
This is the most common worry, and it is the exact question Astanga Hridaya Chapter 10 answers directly: although sour foods aggravate Pitta as a rule, Amla and pomegranate are the pharmacological exceptions. Amla's cold potency (Sheeta Virya) and sweet post-digestive effect (Madhura Vipaka) override the sour taste, so it ends up cooling Pitta rather than worsening it. This is why a sour fruit can be the first herb classical texts reach for in a Pitta-driven, bleeding mucosal ulcer.
Can I take Triphala when I have an active rectal ulcer?
Yes, and it is one of the most-recommended formulations for ano-rectal conditions. Triphala softens stools (preventing re-injury), reduces inflammation, and supports mucosal healing, the Amla component handles the Pitta cooling and rebuild, the other two fruits handle stool consistency. Take 3 to 6 g of the powder in warm water at night before bed. If stools are already loose, reduce the Triphala dose or switch to plain Amla alone, which has the cooling and healing properties without the laxative push.
Amla versus Bala or Brahmi for rectal ulcer, which is best?
They cover different layers. Amla is the default for the cooling and anti-bleeding phase, and the Rasayana rebuild once the wound closes, useful for almost every type. Bala is the tissue-strengthener for chronic non-healing ulcers and the Vata-fissure pattern with sphincter weakness. Brahmi helps when stress, anxiety, and Vata-in-the-mind are driving recurrence. Garlic handles infection and Ama in the colon. Classical practice routinely layers 2 to 3 of these for the different layers of the problem.
Can I take Amla long-term to prevent the ulcer coming back?
Yes, this is one of Amla's primary classical uses. Once the ulcer has closed, a maintenance dose (1 tsp Amla powder in warm water in the morning, or a piece of Amla Murabba, or 1 to 2 tsp Chyawanprash daily) supports the Rasayana rebuild of the rectal mucosa, keeps systemic Pitta cool, and reduces recurrence. Most people who get repeat rectal ulcers also have a Pitta-driven background pattern (acidity, colitis, skin heat, rectal itching), Amla addresses the background as well as the wound.
Recommended: Start Amla for Rectal Ulcer
If you want to start using Amla (Amalaki) for a rectal ulcer today, here is the simplest, classically grounded starting point.
Best form for this pair: Amla juice or cold infusion in the morning on an empty stomach, with Amla powder in cool milk in the evening. This delivers the cooling Pitta-pacifying and anti-bleeding action systemically, while also feeding the Rasayana tissue-rebuild that prevents recurrence. For the wound surface itself, pair this with external Turmeric-ghee or Licorice-ghee after sitz baths.
Kitchen starter, no prescription needed:
- Morning, empty stomach: 1 to 2 tsp fresh Amla juice in a glass of cool water; OR 1 tsp Amla powder steeped overnight in cool water, strained and sipped on rising.
- Evening, before food: ½ tsp Amla powder stirred into a cup of cool milk.
- Morning and evening: 15-minute warm-water sitz bath, then a thin film of Turmeric-ghee or Yashtimadhu-ghee applied to the anal opening.
- At bedtime, once acute pain settles: ½ tsp Triphala (Amla-containing) in warm water, to keep stools soft and prevent re-injury.
Dosha fork:
- Pitta-dominant (burning, bright bleeding, loose stools): juice or cold infusion in the morning, powder with cool milk at night. Skip Triphala if stools are already loose, plain Amla alone.
- Vata-fissure pattern (sharp pain, hard stools, sphincter spasm): Amla powder with warm milk and a teaspoon of ghee at night; Triphala before bed once acute pain settles.
Find Amla (Amalaki) on Amazon ↗ Triphala Powder ↗
Safety: Rectal bleeding, severe pain, fever, or any first-ever bleeding over age 40 needs medical evaluation to rule out inflammatory bowel disease, polyps, or colorectal cancer. Amla may enhance the effects of blood thinners and antiplatelet drugs (warfarin, clopidogrel, aspirin in cardiac doses), discuss with your doctor before starting if you take these.
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 Rectal Ulcer
See all herbs for rectal ulcer on the Rectal Ulcer 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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