Triphala Powder

Triphala Powder is a ground blend of three dried fruits used in Ayurvedic tradition: Amla (Emblica officinalis), Haritaki (Terminalia chebula) and Bibhitaki (Terminalia bellirica). The name comes from Sanskrit and means 'three fruits'. The powder is a dull brown and tastes tangy, astringent and slightly bitter with earthy undertones, drying on the tongue in the way strong black tea does.

The three fruits are combined in balance, and the blend has been part of Ayurvedic formulation for centuries.

How to use it

Triphala Powder is most often brewed into a warm infusion: stir half a teaspoon into 200ml of hot water, let it stand five minutes and drink it with the sediment or strained, sweetening with honey if needed. It is also blended into traditional Ayurvedic preparations, and used sparingly in cooking for its sour, drying character. The technique tip: mix the powder into a little cool water first to make a smooth paste, then top up with hot water. Added straight to a hot cup it clumps and floats, and the lumps never fully wet through.

Details

Also known as

Triphala Powder, Three-Fruit Blend, Triphala Churna, Tridoshic Rasayana, Triphala Choornam, Triphala Rasayanam, Triphala Guggulu, Triphala Kashaya, Triphala Avaleha, Triphala Lehya, Triphala Tablet, Triphala Capsule