Triphala Whole

Triphala Whole is the same three-fruit Ayurvedic blend as the powder, but left as dried, unprocessed fruits: Amla (Emblica officinalis), Haritaki (Terminalia chebula) and Bibhitaki (Terminalia bellirica). The fruits are hard, wrinkled and dark, and they taste tangy, astringent, bitter and earthy, with the astringency more gradual than in the ground form.

Using the whole dried fruits follows traditional preparation methods, and suits anyone who prefers an unprocessed starting point over a ready-ground powder.

How to use it

The usual method is an overnight infusion: crack or roughly crush two or three fruits, cover with 250ml of cool water and leave them to steep overnight, then strain in the morning. The fruits are also used in decoctions, tinctures and herbal extracts, and occasionally in cooking for their sour, drying taste. The technique tip: crack the fruits before steeping rather than leaving them whole. The tough skin slows extraction considerably, and a light crush with the flat of a knife or a pestle opens them enough for the water to work overnight.

Details

Also known as

Triphala Whole, Three-Fruit Blend, Triphala Churna, Tridoshic Rasayana, Triphala Rasayanam, Triphala Guggulu, Triphala Kashaya, Triphala Avaleha, Triphala Lehya