Haritaki for Liver Disorders: Does It Work?
Does Haritaki (Chebulic Myrobalan) help with liver disorders (Yakrit Roga)? Yes, primarily through its role in Triphala and through its direct classical action on the gut-liver axis. The Bhavaprakash Nighantu opens its entire herbal compendium with Haritaki and calls it Sarva Roga Prashamani, the pacifier of all diseases. The Sharangadhara Samhita names Triphala juice with honey as one of the classical recipes for Kamala (jaundice), placing Haritaki, the Vata-pacifying third of that formula, at the heart of Ayurveda's liver protocol.
Haritaki carries five of the six tastes (all except salty), with astringent (Kashaya Rasa) predominant, hot in potency, sweet in post-digestive effect (Madhura Vipaka), and balances all three doshas. Its primary classical actions are Anulomani (regulating the downward movement of Vata through the gut), Bhedini (mild purgative), Deepani (kindles digestive fire), and Rasayana (rejuvenative). Each of these matters for the liver because in Ayurveda the primary route of liver detoxification is through the bowel. A sluggish, constipated gut overloads Ranjaka Pitta; a moving, well-emptied gut decongests the liver.
"In Kamala (jaundice): the juice of Triphala taken with honey, or the juice of Daruharidra, or the juice of Nimba, or the juice of Guduchi, any of these, when consumed, conquers jaundice."
Sharangadhara Samhita, Madhyama Khanda, Chapter 1
Haritaki is most useful for fatty liver with constipation (where the gut-liver axis is the dominant pattern), for post-hepatitis recovery with weak digestion, and for liver disease in the Kaphaja-Ama spectrum where weakened Agni and accumulated Ama drive the pathology. It is rarely the lead therapeutic herb for active viral hepatitis; for that, Bhumyamalaki is more directly indicated. Haritaki's role is the daily background gut-clearer that lets the lead liver herbs work, and as one third of the classical Triphala blend that Astanga Hridaya identifies as a foremost rejuvenator across metabolic, skin, and blood disorders.
How Haritaki Helps with Liver Disorders
Haritaki's action on liver disorders works through three layers: a primary action on Agni and Ama clearance through the gut, the Anulomani-Bhedini axis that decongests the gut-liver pathway, and a tridoshic adaptability that lets it work across the spectrum of liver presentations from Pittaja Kamala to Kaphaja fatty liver.
Deepani and Anulomani, kindling Agni and clearing Ama
Classical Ayurveda treats most chronic liver disease as a downstream consequence of weakened Agni producing Ama that accumulates first in the gut and then in liver channels. The Bhavaprakash Nighantu lists Haritaki's actions as Deepani (kindles digestive fire), Rochani (improves appetite), Anulomani (facilitates downward movement of Vata), and Bhedini (mild purgative). For liver disease this is structurally important. The same gut that produces Ama from poorly digested food is the gut that drains, through the portal circulation, directly to the liver. A weak digestive fire delivers Ama to the liver; a moving, well-emptied bowel decongests it. Haritaki acts on every step in this chain.
Bhedini and the gut-liver decongestion route
The Charaka Samhita Chikitsa 13 (Udara Chikitsa) explicitly names a regimen that "cures Kamala (jaundice), Gulma, Prameha, Arsha, all types of Udara Roga and Krimi" through gentle purgation. The Sharangadhara Samhita names the juice of Triphala with honey as a direct treatment for jaundice. Haritaki provides the Bhedini action in both protocols. This matters because in Ayurveda the primary route of liver detoxification is through the bowel, not through urine or sweat. A clinical sign of this is the way that resolving constipation almost always relieves the right-side heaviness and post-meal fatigue that mark a congested liver. Haritaki at half a teaspoon at night, or as part of Triphala, performs this decongestion gently enough for years of daily use.
Tridoshic adaptability across liver patterns
Most herbs are dosha-specific. Kutki is intensely Pitta-cooling. Turmeric is Kapha-Pitta. Haritaki is one of the few drugs Ayurveda calls Tridosha Shamaka, balancing all three doshas. This unusual breadth comes from its five-taste profile (astringent, bitter, pungent, sweet, sour, missing only salty). For liver disease this is structurally useful because the patterns vary widely: Pittaja Kamala (acute inflammatory hepatitis), Kaphaja-Meda Yakrit (NAFLD with metabolic syndrome), and Vataja (post-hepatitis depletion). Haritaki adapts to each, especially when taken with the seasonal anupana protocol from the Bhavaprakash: with jaggery in summer, ginger in autumn, long pepper in late autumn, honey in spring.
Triphala synergy and the classical liver protocol
Haritaki rarely appears alone in classical liver formulations. The standard form is Triphala, where Haritaki is the Vata-pacifying gut-mover, Amla is the Pitta-cooling antioxidant Rasayana, and Vibhitaki is the Kapha-scraping drier. The Astanga Hridaya verse on Triphala explicitly names it as a foremost rejuvenator that "cures diseases of the eyes, heals wounds, cures skin diseases, excess moisture of the tissues, obesity, diabetes, aggravation of Kapha and blood disorders". The reason this verse matters for the liver is that almost every modern liver condition lives somewhere on this list: NAFLD with metabolic syndrome maps onto Kleda and Meha, chronic hepatitis maps onto Rakta-Pitta and skin Kushtha, post-hepatitis recovery maps onto convalescent Rasayana. Haritaki provides the gut-clearing third of the protocol that makes the whole Triphala mechanism work.
How to Use Haritaki for Liver Disorders
Haritaki for liver disorders is used in two distinct ways: as the lead Vata-pacifying ingredient in the daily Triphala protocol, and as a standalone half-teaspoon at night when constipation, sluggish digestion, or right-side heaviness accompanies the liver picture. Most people benefit from both forms together. The Bhavaprakash also describes a seasonal anupana protocol that adapts the herb's effect to whichever dosha is peaking in each season.
Best Forms for Liver Disorders
| Form | Dose | Anupana (Vehicle) | Best For |
|---|---|---|---|
| Triphala powder (Haritaki + Amla + Vibhitaki) | 3 to 6 g before bed | Warm water | Daily liver maintenance across all dosha patterns; the standard classical protocol |
| Haritaki powder (Churna) | 2 to 4 g at night | Warm water | Constipation-dominant liver pattern; Vataja or Kaphaja sluggish liver |
| Triphala juice with honey | 15 to 20 ml twice daily | Plain warm water dilution; honey added after cooling | Classical Sharangadhara recipe for Kamala (jaundice) |
| Haritaki chewed plain (Charvana) | 1 small fruit, chewed | After meals | Agni Deepana, post-meal heaviness, sluggish digestion |
Anupana and Timing by Pattern
For Kaphaja fatty liver pattern (right-side heaviness, fatigue after eating, NAFLD on ultrasound, sluggish digestion, constipation), Triphala 3 to 6 g in warm water before bed is the workhorse protocol. The Bhavaprakash seasonal pairings are particularly relevant: with dry ginger in autumn-winter for the warming-clearing action that fatty liver typically needs.
For Pittaja inflammatory liver pattern (burning, yellow tinge, elevated AST/ALT, irritability), Triphala is still useful but the Bhavaprakash explicitly cautions against straight Haritaki in Pitta predominance with dryness. Use Triphala with cool water rather than warm, and pair with cooling Pitta herbs like Amla juice or Kutki as the lead therapeutic.
For Vataja depleted liver pattern (post-hepatitis weakness, dryness, fatigue, weight loss), Haritaki is contraindicated in pure weak or emaciated states. If used, it must be in combination (as Triphala) with the milder anupana of warm milk or jaggery, never as a strong purgative dose. The Bhavaprakash specifically contraindicates Haritaki in fasting, fatigue, emaciation, and Pitta predominance with dryness.
The Classical Sharangadhara Jaundice Recipe
For active Kamala (classical jaundice presentation), the Sharangadhara Samhita names a direct preparation: the juice of Triphala taken with honey. To approximate this at home, soak 1 teaspoon of Triphala powder in 100 ml of warm water overnight, strain in the morning, and stir in 1 teaspoon of honey only after the water has cooled to drinking temperature. Take on an empty stomach. This is a supportive preparation; active jaundice requires medical evaluation first to identify the cause.
Duration and What to Expect
Subjective improvements in bowel regularity, right-side heaviness, and post-meal fatigue typically appear within 1 to 2 weeks of starting Triphala at adequate dose. Liver enzyme improvements, where they occur, usually require 8 to 12 weeks alongside dietary change. Triphala is one of the few Ayurvedic preparations suitable for indefinite daily use; it is among the safest Pathya herbs in the materia medica. Plain Haritaki at higher doses should be used in cycles or as needed for constipation rather than continuously.
Critical Safety Notes
The Bhavaprakash Nighantu explicitly contraindicates Haritaki in pregnancy, fasting states, fatigue from walking, excessive thirst, weak or emaciated persons, after bloodletting therapy, and in Pitta predominance with dryness. The classical caution is sound: the Anulomani-Bhedini action can be too depleting for someone already weak. For active jaundice, viral hepatitis, or first-time elevated enzymes, get the diagnosis confirmed medically before any herbal protocol. Avoid combining Haritaki with strong stimulant laxatives like Senna; the additive effect can cause cramping. If you experience diarrhoea or cramping, reduce the dose; the right dose produces one or two comfortable soft bowel movements per day, not loose stool.
Frequently Asked Questions
How long does Haritaki take to work for liver disorders?
Subjective improvements in bowel regularity, right-side heaviness, and post-meal fatigue usually appear within 1 to 2 weeks of starting Triphala at adequate dose. Liver enzyme improvements, where they occur, typically require 8 to 12 weeks of consistent daily use alongside dietary change, especially elimination of alcohol, fructose-heavy processed food, and fried food. Haritaki is the gut-clearing layer; for the inflammatory and structural liver layers, pair with Turmeric for fatty liver or Bhumyamalaki for viral hepatitis. The classical Triphala protocol is the long-arc daily base, suitable for years of use.
Can I take Haritaki if I have Pitta-type inflammatory liver disease?
Cautiously, and usually as part of Triphala rather than alone. The Bhavaprakash Nighantu explicitly contraindicates pure Haritaki in Pitta predominance with dryness because of its hot virya and purgative action. In Triphala, however, the Pitta-cooling action of Amla balances Haritaki's heat, which is why classical jaundice protocols use Triphala juice with honey, never Haritaki alone. For active Pittaja Kamala with burning, dark urine, or elevated enzymes, lead with cooling herbs like Kutki and Bhumyamalaki, and add Triphala at night for the gut-clearing layer only. Take Triphala with cool water rather than warm in active Pitta flares.
What is the best form of Haritaki for liver disorders?
For most people, Triphala powder, 3 to 6 g in warm water before bed, is the practical workhorse. It gives you Haritaki's gut-clearing action balanced by Amla's Pitta cooling and Vibhitaki's Kapha-scraping in the proportion classical Ayurveda has used for two millennia. For acute Kamala (jaundice), the Sharangadhara recipe of Triphala juice with honey is the classical direct preparation. For constipation-dominant liver presentations with hard dry stools, plain Haritaki powder 2 to 4 g at night with warm water is appropriate. Haritaki chewed plain (the Charvana form) after meals is best for Agni Deepana when post-meal heaviness and sluggish digestion are the dominant complaints.
Haritaki vs Triphala for liver, which should I use?
Triphala in almost every case. Haritaki alone is a hot, purgative, Vata-pacifying herb that the Bhavaprakash contraindicates in many common states (fasting, weakness, Pitta predominance with dryness, pregnancy). Triphala balances Haritaki's heat with the cooling Pitta action of Amla and the Kapha-scraping of Vibhitaki, which is why the Astanga Hridaya calls the three together "the foremost rejuvenator". For most chronic liver conditions, the right Ayurvedic protocol is Triphala at night for the gut-liver axis, plus a lead therapeutic herb chosen for the specific pattern: Turmeric for NAFLD, Bhumyamalaki for viral hepatitis, Amla for daily antioxidant Rasayana support. Use plain Haritaki only when the picture is overtly Vata-constipated with no Pitta or depletion signs.
Recommended: Start Haritaki for Liver Disorders
If you want to start using Haritaki for liver health today, the simplest and most evidence-grounded starting point is the classical Triphala protocol, where Haritaki is the Vata-pacifying gut-clearing third alongside Amla and Vibhitaki. Pure Haritaki alone is reserved for the constipation-dominant pattern.
Best form: Triphala powder, 3 to 6 g in warm water before bed. Triphala balances Haritaki's heat with Amla's Pitta-cooling and Vibhitaki's Kapha-scraping, which is the combination the Astanga Hridaya calls the foremost rejuvenator across metabolic, skin, and blood disorders. For constipation-dominant liver patterns, add plain Haritaki powder 1 to 2 g chewed after dinner.
Kitchen recipe (Triphala for Liver): Soak 1 teaspoon of Triphala powder in 100 ml warm water overnight. In the morning, strain. Stir in 1 teaspoon of honey only after the water has cooled to drinking temperature (honey should never be heated). Drink on an empty stomach. This is the Sharangadhara classical preparation for Kamala and remains the gentlest long-term liver protocol available.
Dosha fork:
- Kaphaja fatty liver (right-side heaviness, NAFLD, fatigue after eating, sluggish digestion, constipation): Triphala 3 to 6 g in warm water before bed. Add dry ginger anupana in autumn-winter for additional Kapha clearance. Pair with Turmeric for the inflammatory layer.
- Pittaja inflammatory liver (burning, yellow tinge, elevated AST/ALT): Triphala with cool water (not warm) before bed; the Amla third does the Pitta cooling. Lead with cooling herbs like Kutki for the active inflammation.
- Post-hepatitis depletion or Vataja pattern (weakness, dryness, fatigue): Triphala in a milder dose (1 to 2 g) with warm milk or jaggery. Avoid plain Haritaki alone in this pattern; the Bhavaprakash contraindicates it in weak or emaciated states.
Find Triphala on Amazon ↗ Find Haritaki on Amazon ↗
Safety note: The Bhavaprakash contraindicates Haritaki in pregnancy, fasting, weak or emaciated states, fatigue from walking, excessive thirst, and Pitta predominance with dryness. For active jaundice, viral hepatitis, or first-time elevated liver enzymes, get the diagnosis confirmed medically before starting any herbal protocol. Avoid combining Haritaki with stimulant laxatives like Senna; the additive effect can cause cramping.
Safety & Precautions
Haritaki is a powerful herb, more so than Amla or most common daily tonics, and the classical texts are unusually explicit about when not to use it. This is one of the few herbs in Ayurveda with a formal list of contraindications in the primary texts.
Contraindications (Classical)
The Bhavaprakasha Nighantu lists seven conditions in which Haritaki should be avoided:
- Pregnancy: Haritaki has a downward-moving, uterine-stimulating action. It is contraindicated through all trimesters.
- Dehydration or diarrhea from depletion: Its purgative tendency can worsen fluid loss.
- Severe exhaustion or emaciation: The body is already depleted; Haritaki's cleansing action would deplete it further.
- Fasting or very weak individuals: Its pungent, hot potency needs food to buffer it.
- Extreme thirst: Often a sign of Pitta or fluid imbalance that Haritaki will aggravate.
- Immediately after Raktamokshana (bloodletting): A classical post-procedure rule.
- Dry, fiery Pitta constitutions: The hot potency can aggravate already-burning tissues.
Pregnancy and Nursing
Haritaki is contraindicated throughout pregnancy. Its Anulomana (downward-moving) action can stimulate the uterus, and its strong purgative tendency at higher doses is inappropriate during gestation. For constipation in pregnancy, gentler options like soaked Amla or fennel-based remedies are preferred. During nursing, small culinary doses in formulations like Triphala are generally considered safe, but isolated Haritaki is best avoided until weaning.
Dose-Dependent Effects
Haritaki is one of a handful of herbs where dose changes direction:
- Low dose (1-2 g): Astringent, helpful in diarrhea, IBS, hemorrhoids.
- Standard dose (3-5 g): Toning, carminative, mildly laxative.
- High dose (6-10 g): Strongly laxative. Appropriate only for short-term constipation relief, not daily use.
Sustained high-dose use can cause loose stools, cramping, and electrolyte loss. If you use Haritaki daily, stay in the 3-5 g range and drop the dose if stools become watery.
Drug Interactions
Haritaki may enhance the effect of oral diabetes medications (monitor blood sugar), blood thinners, and diuretics. Because of its tannin content, take it at least two hours apart from iron supplements and prescription medicines to avoid absorption interference. Consult your doctor before combining with laxatives or stool softeners.
Signs of Overuse
Watch for: loose stools more than twice daily, abdominal cramping, lightheadedness, increased thirst, or worsening dryness of skin and lips. These indicate the dose is too high or the constitution too dry for daily use. Drop the dose, switch to a formula like Triphala that buffers Haritaki with Amla, or pause and restart at a lower level.
Other Herbs for Liver Disorders
See all herbs for liver disorders on the Liver Disorders page.
▶ Classical Text References (6 sources)
- Prameha (urinary disorders/diabetes)
- Kushtha (skin diseases)
- Shotha (edema/swelling)
- Udara Roga (abdominal diseases)
- Krimi (worms/parasites)
- Gulma (abdominal tumors)
- Arsha (hemorrhoids)
- Grahani (malabsorption syndrome)
- Vibandha (constipation)
- Atisara (diarrhea)
Source: Bhavaprakash Nighantu, Varga 1
Haritaki कषाया मधुरा पाके ा वलवणा लघुः १५३ द पनी पाचनी मे या वयसः थापनी परम ् उ णवीया सरा आयु या बु ीि यबल दा १५४ कु ठवैव यवै वयपुराण वषम वरान ् शरो अ पा डु ोगकामला हणीगदान ् १५५ सशोषशोफातीसारमेदमोहव म मीन ् वासकास से काशः ल हानाहगरोदरम ् १५६ वब धं ोतसां गु ममू त भमरोचकम ् हर तक जये त ् या धं तां तां च कफवातजान ् १५७ Haritaki is astringent, sweet at the end of digestion, dry (causes dryness) devoid of lavana (possesses the remaining five tastes) easily digestable, kindles hunger
— 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
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
- 1-3 Qualities and health benefits of rice – which one is best? वाद ुपाकरसाः ि न धा व ृ या ब ा पवचसः कषायानुरसाः प या लघवो मू ला हमाः ४ Svadu rasa – sweet taste Swadu paka – sweet taste conversion after digestion Snigdha – unctuous Vrushya – natural aphrodisiac Baddhalpavarchasaha – causes mild constipation, causes lesser volume of faeces Kashaya anurasa – mild astringent taste Pathya – suitable for daily consumption Laghu – light to digest Mutrala – diuretic, increases urine volume Hima – co
— Astanga Hridaya, Chapter 6: Annaswaroopa Food
15 Godhuma – Wheat benefits – व ृ यः शीतो गु ः ि न धो जीवनो वात प तहा १५ स धानकार मधुरो गोधूमः थैय कृत ् सरः प या न द मुखी शीता कषायमधुरा लघुः १६ Wheat is Vrushya – natural aphrodisiac Sheeta – cold Guru (Heavy to digest) Snigdha – unctuous, oily Jivaniya – enlivening Vatapittaha – balances Vata and Pitta Sandhanakari – heals fractures and wounds Madhura (sweet) Sthairyakrut – increases body stability Sara – promotes bowel movements Pathya – can be had on daily basis Nandimukhi variety of w
— 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 &
Kashaya Varga (Gana) – group of astringents: वगःकषायः प या ं शर षः ख दरो मधु कद बोद ु बरं मु ता वाला जनगै रकम ् बालं क प थं खजूरं वसप ो पला द च Group of astringents consists of Pathya – Chebuic Myrobalan (fruit rind) – Terminalia chebula, Aksha – Terminalia bellirica, Shireesa, Khadira – Black catechu (heart wood extract) – Acacia catechu, Madhu (honey), Kadamba, Udumbara, Mukta (Pearls), Pravala (Coral), Anjana – Aqueous extract of Berberis aristata (antimony), Gairika – Purified Red Ochre, B
— Astanga Hridaya, Chapter 10: Rasabhediyam Tastes, Their
Kashaya कषायं ायशः शीतं त भनं चा यां वना Astringents are usually cold (in potency) and obstructive – except Abhaya – Chebulic Myrobalan (fruit rind) – Terminalia chebula.
— Astanga Hridaya, Chapter 10: Rasabhediyam Tastes, Their
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
Snehavyapat Cikitsa – treatment of bad effects :ु त ृ णो लेखन वेद ापाना नभे षजम ् त ा र टखलो ालयव यामाकको वम ् प पल यथा वं फला ौ प यागोमू गु गुलु तरोगं च नेह याप द साधनम ् Kshut, Trushna – Producing hunger, thirst, Ulleka, sveda – vomiting and perspiration, administering foods, drinks and medicines which are dry (cause dryness), use of Takrarista (fermented medicine from buttermilk), Khala – menu prepared from curds, Uddala, Yava (barley), Shyamaka, Kodrava, Pippali (long pepper), Triphala
— Astanga Hridaya, Chapter 16: Snehavidhi oleation therapy
Snehavyapat Cikitsa – treatment of bad effects :ु त ृ णो लेखन वेद ापाना नभे षजम ् त ा र टखलो ालयव यामाकको वम ् प पल यथा वं फला ौ प यागोमू गु गुलु तरोगं च नेह याप द साधनम ् Kshut, Trushna – Producing hunger, thirst, Ulleka, sveda – vomiting and perspiration, administering foods, drinks and medicines which are dry (cause dryness), use of Takrarista (fermented medicine from buttermilk), Khala – menu prepared from curds, Uddala, Yava (barley), Shyamaka, Kodrava, Pippali (long pepper), Triphala
— Astanga Hridaya, Chapter 16: Snehavidhi oleation therapy
फला प पल प यागु गु वा द वपा चतान ् नेहान ् यथा वमे तेषां योजयेद वका रणः In these conditions, fats boiled with Triphala, Pippali, Pathya, Guggulu, etc.
— Astanga Hridaya, Chapter 16: Snehavidhi oleation therapy
Such as Castor oil mixed with Haritaki.
— Astanga Hridaya, Chapter 18: Vamana Virechana Vidhi
Pathya - apathya याव यहा न यु जीत व ततो हतमांभवेत ् मालतीमि लकापु पैब ा ो नबसेि नशाम ् Those who have undergone tarpana and putapaka should adhere to - healthy foods and activities for double the number of days of these therapies; during nights, he should bind the eyes with a pad of flowers like malati, mallika etc.
— Astanga Hridaya, Chapter 24: Tarpana Putpaka Vidhi
Source: Astanga Hridaya, Ch. 6, Ch. 6, Ch. 6, Ch. 6, Ch. 6, Ch. 8, Ch. 8, Ch. 10, Ch. 10, Ch. 14, Ch. 16, Ch. 16, Ch. 16, Ch. 18, Ch. 24
Haritaki कषाया मधुरा पाके ा वलवणा लघुः १५३ द पनी पाचनी मे या वयसः थापनी परम ् उ णवीया सरा आयु या बु ीि यबल दा १५४ कु ठवैव यवै वयपुराण वषम वरान ् शरो अ पा डु ोगकामला हणीगदान ् १५५ सशोषशोफातीसारमेदमोहव म मीन ् वासकास से काशः ल हानाहगरोदरम ् १५६ वब धं ोतसां गु ममू त भमरोचकम ् हर तक जये त ् या धं तां तां च कफवातजान ् १५७ Haritaki is astringent, sweet at the end of digestion, dry (causes dryness) devoid of lavana (possesses the remaining five tastes) easily digestable, kindles hunger
— Astanga Hridaya Sutrasthan, 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 Sutrasthan, 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 Sutrasthan, Food habits &
Snehavyapat Cikitsa – treatment of bad effects :ु त ृ णो लेखन वेद ापाना नभे षजम ् त ा र टखलो ालयव यामाकको वम ् प पल यथा वं फला ौ प यागोमू गु गुलु तरोगं च नेह याप द साधनम ् Kshut, Trushna – Producing hunger, thirst, Ulleka, sveda – vomiting and perspiration, administering foods, drinks and medicines which are dry (cause dryness), use of Takrarista (fermented medicine from buttermilk), Khala – menu prepared from curds, Uddala, Yava (barley), Shyamaka, Kodrava, Pippali (long pepper), Triphala
— Astanga Hridaya Sutrasthan, Snehavidhi oleation therapy
Such as Castor oil mixed with Haritaki.
— Astanga Hridaya Sutrasthan, Vamana Virechana Vidhi
Source: Astanga Hridaya Sutrasthan, Annaswaroopa Food; Food habits &; Snehavidhi oleation therapy; Vamana Virechana Vidhi
Powders of haritaki, rock salt, amalaka, jaggery, vacha, vidanga, haridra, pippali and dry ginger should be taken with hot water by adequately oleated and fomented individuals.
— Charaka Samhita, Chikitsa Sthana — Therapeutic Principles, Chapter 1: Rejuvenation Therapy (Rasayana Chikitsa / रसायन चिकित्सा)
Haritaki has five tastes without saltiness, is hot, wholesome, carminative, light, appetizer, digestive, life-promoting, tonic, excellent sustainer of youthfulness, relieves all diseases and affords sense-organ strength.
— Charaka Samhita, Chikitsa Sthana — Therapeutic Principles, Chapter 1: Rejuvenation Therapy (Rasayana Chikitsa / रसायन चिकित्सा)
only bio-potency differs (haritaki is hot;
— Charaka Samhita, Chikitsa Sthana — Therapeutic Principles, Chapter 1: Rejuvenation Therapy (Rasayana Chikitsa / रसायन चिकित्सा)
Mixture of haritaki, dried ginger and devadaru taken with lukewarm water, or punarnava mixed with all the above drugs taken with cow‘s urine relieves swelling produced by all the three dosha.
— Charaka Samhita, Chikitsa Sthana — Therapeutic Principles, Chapter 12: Edema Treatment (Shvayathu Chikitsa / श्वयथुचिकित्सा)
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 12: Edema Treatment (Shvayathu Chikitsa / श्वयथुचिकित्सा)
That which digests the waste materials and, breaking their bonds, moves them downward — that is Anulomana (carminative/mild laxative), like Haritaki (Terminalia chebula).
— Sharangadhara Samhita, Purva Khanda, Chapter 4: Dipana-Pachana Adikathanam (Digestive Actions etc.)
That which destroys aging and disease is called Rasayana (rejuvenative), like Amrita/Guduchi (Tinospora cordifolia), Rudanti (Capparis moonii), Guggulu (Commiphora mukul), and Haritaki (Terminalia chebula).
— Sharangadhara Samhita, Purva Khanda, Chapter 4: Dipana-Pachana Adikathanam (Digestive Actions etc.)
Haritaki (Terminalia chebula) is Shoshani (desiccating to semen).
— Sharangadhara Samhita, Purva Khanda, Chapter 4: Dipana-Pachana Adikathanam (Digestive Actions etc.)
Pathyadi Kvatha: Pathya (Haritaki — Terminalia chebula), Nimba (neem — Azadirachta indica), Nidigdhika (Solanum xanthocarpum), Kiratatikta (Swertia chirayita), Guduchi (Tinospora cordifolia), and Chandana (sandalwood — Santalum album) decoction alleviates Pitta Jvara (fever caused by Pitta).
— Sharangadhara Samhita, Madhyama Khanda, Chapter 1: Svarasadikalpana (Svarasa, Kalka, Kvatha, etc.)
Pippali (long pepper — Piper longum), Maricha (black pepper — Piper nigrum), Shunthi (dry ginger), Guduchi (Tinospora cordifolia), Abhaya (Haritaki — Terminalia chebula), Katuka (Picrorhiza kurroa), Bharangi (Clerodendrum serratum), and Kantakari (Solanum xanthocarpum) — this decoction alleviates Jvara (fever).
— Sharangadhara Samhita, Madhyama Khanda, Chapter 2: Kvathakalpana (Decoction Preparations)
Source: Sharangadhara Samhita, Purva Khanda, Chapter 4: Dipana-Pachana Adikathanam (Digestive Actions etc.); Madhyama Khanda, Chapter 1: Svarasadikalpana (Svarasa, Kalka, Kvatha, etc.); Madhyama Khanda, Chapter 2: Kvathakalpana (Decoction Preparations)
Madhuka (licorice), rajani (turmeric), pathya (haritaki), and devadaru (cedar) should be ground.
— Sushruta Samhita, Uttara Tantra, Chapter 9: Vatabhishyanda Pratishedha Adhyaya (Chapter on Treatment of Vata-type Conjunctivitis)
Then washing of both eyes with pathya (haritaki) decoction, either fresh or aged.
— Sushruta Samhita, Uttara Tantra, Chapter 17: Drishtigata Roga Pratishedha Adhyaya (Chapter on Treatment of Diseases of Vision / Drishti Roga)
With flowers of kubjaka (rose), ashoka, shala (sal tree), amra (mango), priyangu, nalina (lotus), and utpala (blue lotus), combined with haritaki, krisna (black pepper), pathya (haritaki), and amalaka (gooseberry).
— Sushruta Samhita, Uttara Tantra, Chapter 17: Drishtigata Roga Pratishedha Adhyaya (Chapter on Treatment of Diseases of Vision / Drishti Roga)
Manashila (realgar), abhaya (haritaki), vyosha (trikatu), bala (Sida), and kalanusariva (dark Sariva).
— Sushruta Samhita, Uttara Tantra, Chapter 17: Drishtigata Roga Pratishedha Adhyaya (Chapter on Treatment of Diseases of Vision / Drishti Roga)
A Lehya (confection) of ghee, honey, Abhaya (Haritaki), and oil cures all-dosha fever.
— Sushruta Samhita, Uttara Tantra, Chapter 39: Jvarapratishedha
Source: Sushruta Samhita, Uttara Tantra, Chapter 9: Vatabhishyanda Pratishedha Adhyaya (Chapter on Treatment of Vata-type Conjunctivitis); Uttara Tantra, Chapter 17: Drishtigata Roga Pratishedha Adhyaya (Chapter on Treatment of Diseases of Vision / Drishti Roga); Uttara Tantra, Chapter 39: Jvarapratishedha
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