Triphalarishta – Medicinal Properties, Ingredients, Indications, Dosage & More

Introduction

Triphalarishta is a classical Ayurvedic formulation renowned for its restorative and rejuvenating properties. Rooted in traditional Ayurvedic wisdom, it combines potent herbs, minerals, and natural substances that work synergistically to support digestion, enhance blood quality, and improve overall vitality. The preparation is designed to balance the doshas, strengthen immunity, and address a variety of health conditions such as anemia, digestive disorders, respiratory issues, and metabolic imbalances. By leveraging the principles of fermentation, Triphalarishta transforms its ingredients into a bioavailable and therapeutically active form, ensuring maximum efficacy while maintaining a gentle action on the body.

Ingredients

1. Triphala (Haritaki- Terminalia chebula, Bibhitaki- Terminalia bellirica, Amla- Emblica officinalis)- 160 g
2. Chitrak (Plumbago zeylanica)- 160 g
3. Pippali (Piper longum)- 160 g
4. Ajwain (Trachyspermum ammi)- 160 g
5. Loha Bhasma (Calcined iron)- 160 g
6. Vidanga (Embelia ribes)- 160 g
7. Madhu (Honey)- 320 g
8. Gud (Jaggery)- 5 Kg
9. Jal (Water)- 16 Litres

Description Of Ingredients

1. Triphala (Haritaki- Terminalia chebula, Bibhitaki- Terminalia bellirica, Amla- Emblica officinalis)

This combination of herbs is often called ‘Rasayana’ (Rejuvenator) in Ayurveda. It is Deepan (Stimulates Digestive fire), Ruchya (Improves appetite), Mehahar (Anti-diabetic) and Kushthahar (Relieves skin disorders), according to Ayurveda. Amla (Emblica officinalis) is a rich source of Vitamin C, which naturally enhances iron absorption in intestines. Triphala increases gastric acid and digestive enzymes, aiding smooth digestion and also acts as a prebiotic, increasing beneficial gut bacteria. Other than this, it enhances GLUT-4 translocation in muscle cells, useful in managing blood glucose levels and preventing diabetic complications.

2. Chitrak (Plumbago zeylanica)

It is called ‘Leadwort’ in English and is known as ‘Cheeta’ in Hindi. Its another synonym is ‘Agni’ meaning- fire, which it has earned due to its Ushna (Hot) potency. Other than this, it is of Katu (Pungent) taste and is Vata-Kapha balancing in action, while slightly increasing the Pitta dosha. Its main active constituents are Plumbagin, Chitranone, Zeylanone etc. It inhibits inflammatory mediators and reduces chronic inflammation of the splenic tissue. Other than this, it improves Agni (Digestive fire), which is the primary cause of Pandu (Anemia). It enhances digestion and absorption of nutrients, especially iron, resulting in better iron availability for hemoglobin synthesis.

3. Pippali (Piper longum)

It is used as a common spice in Indian kitchens due to its therapeutic properties. According to Ayurveda, it tastes Katu (Pungent), with Anushnasheeta (neither hot, nor cold) potency along with being a Vata & Kapha balancing herb. Its main active constituents are Piperine, Piplartine, Piplasterol etc. It reduces airway inflammation, relaxes bronchial smooth muscles, making breathing easier and preventing coughing and wheezing as well. It is a known Yogvahi (Bio-enhancer) according to Ayurveda, so it improves absorption of other medicines as well. Moreover, it stabilizes mast cells, preventing excessive histamine release, therefore reducing redness, swelling, and itching in some skin conditions. Its anti-microbial action inhibits the growth of bacteria, fungus, etc, preventing secondary infections.

4. Ajwain (Trachyspermum ammi)

It is called ‘Carom Seeds’ in English. Its Rasa (Taste) is Katu (Pungent), its Veerya (Potency) is Ushna (Hot) and is Vata-Kapha pacifier in action, although it may slightly increase the Pitta dosha. It contains active compounds like Thymol, Thymine, Quercetin etc. It acts as a Deepak-Pachak (Digestant), reducing Ama (Metabolic endotoxins) in the body. It also modulates macrophage and lymphocyte activity, reducing excessive splenic immune cell proliferation. Due to its anti-inflammatory action, it is also known to enhance insulin sensitivity, lowering blood glucose levels.

5. Loha Bhasma (Calcined Iron)

It is said to be the best Rasayana (Rejuvenator) for humans. It is known to balance Pitta & Kapha doshas in the body and it also contains immunomodulatory properties. It is useful in conditions like Pandu (Anemia), Shotha (Inflammation), Shoola (Pain) and general debility as well. It is a key component of hemoglobin and it improves oxygen delivery to the tissues, reducing symptoms like tiredness, weakness and dizziness. It enables hemoglobin synthesis in the bone marrow, leading to normal red blood cell production and preventing Anemia.

6. Vidanga (Embelia ribes)

It is one of the best Krimighan (Wormicidal) herbs in Ayurveda. It contains Katu (Pungent) & Kashaya (Astringent) taste along with Ushna (Hot) potency. It is Vata & Kapha dosha balancing in nature. Its main phytoconstituents are Embelin, Christembine, Quercitol etc. Due to its hot potency, it stimulates Agni (Digestive fire) and it is also known to relieve anorexia. It also helps in detoxifying Rakta (Blood tissue) and improves blood cell survival by reducing oxidative stress. Due to its anti-inflammatory action, it reduces redness, swelling and irritation in skin diseases.

7. Madhu (Honey)

Honey possesses an inherent Madhura (Sweet) taste with a mild Kashaya (Astringent) subtaste, which helps soften and balance the strong flavors of medicinal preparations, thereby improving their acceptability. Beyond taste enhancement, it supports the therapeutic action of herbal formulations by improving their functional efficiency without generating excessive internal heat. The naturally occurring sugars in honey provide a supportive nutritional medium for beneficial microorganisms, contributing to the transformation of herbal decoctions into more stable and biologically active forms. Moreover, its gentle warming and calming qualities aid digestive function and promote better absorption and utilization of the medicinal components.

8. Gud (Jaggery)

It contains sucrose, glucose, and fructose, which act as substrates for natural yeast present in herbal drugs and the environment. It also inhibits growth of harmful microbes and helps maintain the stability and shelf life of the formulation. It provides natural sweetness and also stimulates Jatharagni (Digestive fire), aiding digestion. Moreover, it contains trace minerals and small amounts of complex carbohydrates that act as prebiotic substrates, supporting healthy gut flora, which indirectly improves digestion and metabolism.

9. Jal (Water)

In Ayurveda, Jal (Water) is regarded as one of the Pancha Mahabhutas (Five great elements) and is essential for sustaining life, balance, and transformation. In the preparation of Arishta (Fermented Ayurvedic Products), water is used to extract the Rasa (Taste), Guna (Qualities), and Veerya (Potency) of medicinal herbs during decoction. This extraction enables the transfer of therapeutic properties into a bioavailable form. Water also plays a key role in fermentation, where it supports the natural generation of alcohol. Furthermore, water helps maintain the balance of doshas, particularly Pitta, by regulating heat generated during fermentation.

Method Of Preparation

As per classical guidelines, all the ingredients are combined and placed in a large, clean earthen pot. The interior of the pot is first coated with cow’s ghee (clarified butter), after which the coarsely powdered herbs are added along with water, Gud (Jaggery), and Madhu (Honey). The mixture is thoroughly stirred to ensure even blending. The mouth of the pot is then sealed with a cork and kept in a dark place to allow fermentation. This process is maintained for approximately one month. After this period, the liquid is examined for signs of proper fermentation, filtered, and stored in clean glass bottles for future use.

Indications

• Pandu (Anemia)
• Hridya Roga (Heart diseases)
• Shotha (Inflammation)
• Pleeha-vriddhi (Splenomegaly)
• Prameha (Diabetes)
• Aruchi (Loss of appetite)
• Shwas (Dyspnea)
• Kaas (Cough)
• Kushtha (Skin disorders)

Dosage

It is to be consumed in a dose of 10-20 ml, twice daily. As it is a fermented product, it should always be taken after meals.

Contraindications

• Individuals who are allergic to fermented foods or drinks.
• Those suffering from stomach or duodenal ulcers.
• Women who are pregnant.
• Women who are nursing or breastfeeding.

Conclusion

Triphalarishta exemplifies the holistic approach of Ayurveda, targeting multiple systems of the body simultaneously. Its carefully selected herbal and mineral components work together to nourish blood, support heart and spleen health, regulate digestion, and manage metabolic and inflammatory conditions. With its long-standing use in traditional practice, it provides a natural, multi-faceted remedy for improving vitality and maintaining overall well-being. Regular, guided use of this formulation can enhance digestive efficiency, strengthen immunity, and promote a balanced, healthy lifestyle.