Amla for Skin Diseases: Does It Work?
Does Amla (Amalaki) help with skin diseases? Yes, but its role is foundational rather than directly antimicrobial. The Sushruta Samhita records the treats relationship between Amla and Kushta (the classical umbrella term for chronic skin disorders). The Astanga Hridaya goes further, listing Triphala, of which Amla is the third ingredient, as a formula that "cures skin diseases, excess moisture of the tissues, obesity, diabetes, aggravation of Kapha and Asra (blood)" (Sutrasthan Chapter 6). Amla is rarely the only herb in a Kushta protocol, but it is almost always one of them.
The Ayurvedic case rests on three classical actions. Amla is Tridosha Shamaka (balancing all three doshas) with a particular gift for cooling Pitta, the dosha that drives the inflammatory, red, hot, oozing forms of Kushta. It is Raktapitta hara, addressing the bleeding and burning components when blood (Rakta) is vitiated. And it is the foremost Rasayana, the rejuvenative class that rebuilds tissue, supports the liver, and maintains the immune resilience that prevents recurrence. Classical Kushta is multi-tissue (skin, blood, muscle, lymph, bone, marrow, reproductive), so a Rasayana that nourishes all tissues is structurally suited to the disease.
"The juice of Amalaki combined with Haridra powder is beneficial in Prameha and skin disorders."
Sharangadhara Samhita, Madhyama Khanda, Chapter 1
Amla is most useful for the Pitta-Rakta pattern of skin disease: red, hot, burning, easily inflamed lesions; acne with pustules; eczema with redness; dermatitis triggered by heat or alcohol; premature greying that travels alongside skin trouble. It pairs naturally with Manjishtha, the lead blood purifier (Raktashodhaka), with Turmeric for the classical Amla-Haridra pairing, and with Neem for the antimicrobial layer. For Vata-dry scaly Kushta or Kapha-thick plaque Kushta, Amla still belongs in the protocol as the daily Rasayana base, with the lead therapeutic shifting to a herb better matched to that pattern.
How Amla Helps with Skin Diseases
Amla's effect on skin disease works on three layers simultaneously: a direct cooling and Pitta-pacifying action on the inflamed skin and blood, broad antioxidant protection of the dermal tissue, and a deeper Rasayana action that rebuilds the depleted skin, blood, and immune resilience that chronic Kushta erodes over time.
Classical Mechanism
Amla's rasa-guna-virya-vipaka profile is unusually broad: it carries five tastes (sour, sweet, astringent, bitter, pungent), is light and dry in quality (Laghu, Ruksha), cold in potency (Sheeta Virya), and sweet in post-digestive effect (Madhura Vipaka). Each of these matches a piece of Kushta pathology. The cold potency directly cools the heat (Pitta Prakopa) that drives inflammatory skin lesions, the redness, burning, and oozing that Charaka identifies as Pitta vitiation in the skin. The astringent and bitter tastes scrape Ama (metabolic toxins) and clear the accumulated impurity in Rakta Dhatu (blood tissue), the fundamental pathway through which Kushta develops.
The sweet vipaka and Rasayana action are equally important. Classical Kushta involves seven tissues, not just skin, and a Pitta-cooling herb that simultaneously nourishes deeper tissues is rare. The Bhavaprakash Nighantu classifies Amla as Raktapitta hara (relieves bleeding disorders and Pitta in the blood), Daha hara (relieves burning sensation), and the foremost Rasayana. The Astanga Hridaya notes the pharmacological exception that makes Amla unusable: while sour foods normally aggravate Pitta and worsen skin conditions, Amla and Pomegranate do not. This is why Amla is one of the few sour-tasting substances classical texts permit, and even prescribe, in active inflammatory Kushta.
Modern Mechanism
Modern phytochemistry of Amla converges on three effects directly relevant to skin disease. First, Amla holds one of the highest concentrations of stabilised Vitamin C of any food (600 to 900 mg per fruit), and Vitamin C is a required cofactor for collagen synthesis in the dermal layer; chronic skin lesions damage collagen, and adequate Vitamin C supports repair. Second, Amla's antioxidant activity ranks among the highest of any fruit tested, with ellagitannins (notably emblicanin A and B) reducing the oxidative stress that drives chronic inflammatory dermatoses. Third, the high tannin content provides a mild astringent action on the gut and liver, supporting the elimination pathways that classical Ayurveda identifies as upstream of skin pathology.
The classical and modern accounts converge on the same point. Amla cools, scrapes, and rejuvenates simultaneously. Modern data supports its role in collagen repair, antioxidant protection, and lipid normalisation (which is relevant when skin disease travels alongside metabolic vitiation). For most chronic skin conditions, Amla is not a substitute for stronger blood-purifying herbs like Manjishtha or antimicrobial herbs like Neem; it is the foundational Rasayana that sits alongside them and prevents recurrence.
How to Use Amla for Skin Diseases
Amla for skin disease is best used as a daily Rasayana protocol rather than as an acute topical intervention. The benefit is cumulative: blood purification, Pitta cooling, gradual reduction in inflammatory flares, and tissue rebuilding over weeks of consistent use. The form you choose should match your dosha and the active pattern of the lesion.
Best Forms for Skin Disease
| Form | Dose | Anupana (Vehicle) | Best For |
|---|---|---|---|
| Amla powder (Churna) | 3 to 6 g daily (about 1 teaspoon) | Cool water on empty stomach; or with a pinch of Turmeric for the classical Amla-Haridra pairing | Daily Kushta protocol; the workhorse internal form |
| Amla juice (Swarasa) | 10 to 20 ml diluted in 100 ml water | Empty stomach morning | Pitta-Rakta type Kushta with redness, burning, hot flares |
| Triphala | 3 to 6 g before bed | Warm water | Kushta with constipation, sluggish digestion, recurring relapse |
| Amla paste (topical) | 1 tsp powder + rose water or buttermilk | Apply 20 minutes to lesions, rinse | Pitta-type lesions, post-acne pigmentation, dull complexion |
| Chyawanprash | 1 teaspoon daily | Warm milk or plain | Vata-type or post-flare depleted Kushta with weakness |
The Classical Amla-Haridra Pairing
The Sharangadhara Samhita names Amla juice combined with Haridra (Turmeric) powder as beneficial for both Prameha and skin disorders. This is the foundational classical pairing for Kushta. Standard dose: 1 teaspoon Amla powder with half a teaspoon Turmeric in cool water, on empty stomach in the morning. Turmeric provides the antimicrobial and anti-inflammatory action; Amla provides the antioxidant, Rasayana, and Pitta-cooling action. Together they cover the inflammation, the blood vitiation, and the tissue repair components of skin disease.
Anupana and Timing
Amla powder taken on an empty stomach in the morning is the standard delivery for Kushta. For Pitta-Rakta type Kushta (red, hot, burning, oozing), use room-temperature water or coconut water as the anupana, the cold potency of Amla itself does most of the cooling work. For Kapha type Kushta (thick, oily plaques, itching, slow healing), warm water is the right anupana and a pinch of dry ginger can be added to enhance the scraping action. For Vata type Kushta (dry, scaly, cracked, dark patches), pair Amla with Chyawanprash and reduce the plain-powder dose; the unctuous anupana of warm milk supports tissue rebuilding.
Topical Use
Amla powder mixed with rose water or fresh buttermilk into a smooth paste, applied to inflamed lesions for 15 to 20 minutes and rinsed with cool water, gives a cooling astringent action that is especially useful for Pitta-type acne, post-inflammatory pigmentation, and dull complexion. Patch-test on inner forearm for 24 hours before applying to active broken lesions; the fruit acids can sting on raw skin. Avoid topical Amla on actively oozing wounds; switch to Neem paste for that pattern.
Duration and What to Expect
Skin tissue (Twak) has a slow turnover cycle, and the deeper the dosha and tissue involvement, the longer the protocol. Expect modest reduction in heat and inflammation within 3 to 4 weeks of consistent daily Amla. Visible improvement in lesion size, colour, and texture typically appears at 6 to 12 weeks. For chronic Kushta with deep-tissue involvement (psoriasis, recurrent eczema, vitiligo), plan for 6 to 12 months of daily use as the supportive Rasayana base. Amla is the herb you take for the long arc, not the herb you take to drop today's flare.
Critical Safety Note
Amla is exceptionally safe and Charaka classifies it as Pathya, suitable for daily long-term consumption. Avoid very high doses in patients with active diarrhoea (the cold potency can aggravate it), and patch-test before topical application on broken skin. Consult a qualified practitioner for chronic Kushta, vitiligo, or widespread psoriasis; Amla is supportive, not the lead therapeutic for those patterns.
Frequently Asked Questions
How long does Amla take to work for skin diseases?
Amla works on Kushta the way it works on most chronic conditions: slowly, cumulatively, and deeply. Modest reduction in heat, redness, and inflammatory flares typically appears at 3 to 4 weeks of consistent daily use. Visible improvement in lesion size and texture usually shows by 6 to 12 weeks. For chronic conditions like psoriasis or recurrent eczema, plan for 6 to 12 months of daily use as the supportive Rasayana base. Amla is not the herb to reach for if you need a flare to settle in 48 hours; for that, Neem or Manjishtha work faster on acute symptoms.
Can I take Amla with topical steroid creams?
Yes, internal Amla does not interact with topical steroids. The two work on different layers of the disease, steroids suppress local inflammation, while Amla addresses the underlying blood and tissue vitiation. Do not stop topical steroids abruptly while starting Amla, this can trigger a severe rebound flare. The standard approach is to begin Amla and other internal blood purifiers, give them 4 to 8 weeks to take effect, then taper the topical steroid gradually under the supervision of your dermatologist. Amla itself is one of the few herbs Charaka classifies as Pathya, safe for indefinite daily use.
What is the best form of Amla for skin diseases?
For most people, Amla powder (churna) is the best practical form, 3 to 6 g daily in cool water on an empty stomach. It is shelf-stable, dose-precise, and easy to integrate into a daily routine. Amla juice (Swarasa) is best for Pitta-Rakta type skin disease with active heat and burning. The classical Amla-Haridra pairing (Amla powder with Turmeric powder, equal parts) is the foundational combination cited in the Sharangadhara Samhita for Prameha and skin disorders. For chronic relapsing Kushta with constipation, Triphala at night is the long-arc protocol because Amla is the Pitta-pacifying third of the formula.
Amla vs Manjishtha for skin diseases, which is better?
They do different jobs and the right answer is to use both. Manjishtha is the lead blood purifier (Raktashodhaka) in Ayurveda; it directly clears the vitiated Rakta Dhatu that drives inflammatory Kushta and is often the herb that produces visible reduction in lesion size and redness. Amla is the foundational antioxidant Rasayana; its blood-purifying effect is gentler but its tissue-protective and immunomodulatory effect is the strongest of any single herb in the materia medica. For an active inflammatory skin protocol: Manjishtha for the Rakta cleansing, Amla for the long-arc protection and recurrence prevention, ideally both alongside each other.
Can Amla be applied directly to the skin?
Yes. Amla powder mixed with rose water or fresh buttermilk into a smooth paste, applied to lesions for 15 to 20 minutes and rinsed with cool water, gives a cooling astringent action useful for Pitta-type acne, post-inflammatory pigmentation, and dull complexion. The fruit acids can sting on broken skin, so patch-test on the inner forearm for 24 hours before applying to active lesions. Avoid Amla paste on actively oozing wounds; switch to Neem paste for that pattern. Topical Amla works best alongside internal Amla, not as a standalone treatment for chronic Kushta.
Recommended: Start Amla for Skin Diseases
If you want to start using Amla for skin diseases today, here's the simplest starting point: the classical Amla-Haridra pairing cited in the Sharangadhara Samhita.
Best form: Amla powder (churna), 3 to 6 g daily, with a pinch of Turmeric. Powder is shelf-stable, dose-precise, and easy to maintain as a daily protocol. Use Amla juice if you have active Pitta-Rakta heat, fresh fruit if available.
Kitchen recipe: Mix 1 teaspoon Amla powder with half a teaspoon Turmeric powder in 100 ml cool water. Drink on an empty stomach in the morning. For topical action on Pitta-type lesions, mix 1 teaspoon Amla powder with rose water into a smooth paste, apply to clean skin nightly for 15 to 20 minutes, rinse with cool water.
Dosha fork:
- Pitta-Rakta type Kushta (red, hot, burning, oozing lesions): Amla juice 10 to 20 ml in coconut water; pair with Manjishtha for direct blood purification.
- Kapha type Kushta (thick plaques, oily, itching, slow healing): Amla powder in warm water with a pinch of dry ginger; pair with Neem for the antimicrobial layer.
- Vata type Kushta (dry, scaly, cracked, dark patches): Chyawanprash 1 teaspoon daily with warm milk; reduce plain-powder dose to support tissue rebuilding.
Find Amla on Amazon ↗ Turmeric Powder ↗
Safety: Patch-test Amla paste on inner forearm before topical application; consult a qualified practitioner for chronic Kushta, vitiligo, or widespread psoriasis.
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 Skin Disorders
See all herbs for skin disorders on the Skin Disorders 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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