Herbs & foods5 min
Triphala Churna: How to Choose, Store and Take It
What good triphala looks like, the classic equal-parts ratio, how to store it, and simple ways to take a small dose.
What to know about triphala
Triphala is a classic blend of three dried fruits: amla, haritaki and bibhitaki. It is best known as a gentle bowel and digestion support, taken in small amounts.
Classical triphala is made from equal parts of amla, haritaki and bibhitaki, though some texts vary the ratio. Good churna is fine, brownish-green and smells fruity and sour, not dusty.
The usual home dose is ½ to 1 teaspoon in warm water at bedtime, for a few weeks at a time. Tablets are easier for people who dislike the taste.
Ingredients
- Triphala churna from a licensed maker
- An airtight glass jar
- Warm water
How to prepare
- Check the label for the three fruits, ratio, batch number and expiry.
- Move it to a dry jar and keep the lid tight.
How to use
- Stir ½ tsp into half a cup of warm water at bedtime.
- Take for two to four weeks, then pause.
Helpful habits
- Store in an airtight jar away from steam; it clumps in moist air.
Precautions
- Reduce or stop if stools become loose.
- It can loosen stools; avoid during diarrhoea and in pregnancy.
- Traditional use; scientific evidence is limited. Do not stop prescribed medicine.
Frequently asked questions
Why is triphala so bitter and sour?
- It combines five of the six Ayurvedic tastes; the taste is normal.
Can I make triphala at home?
- Yes, from equal weights of the dried, deseeded fruits, ground fine and sieved.
Does triphala cause dependence?
- There is little evidence, but it is still best used in short spells, not forever.
