Creating triphala at home is quite simple and can be done with basic kitchen tools like a blender and jars. Triphala literally means “three fruits” and constitutes amla (Emblica officinalis), haritaki (Terminalia chebula), and bibhitaki (Terminalia bellirica). The traditional ratio is equal parts of each fruit, so about 1:1:1. It’s not necessary to be absolutely precise, but maintaining this balance is ideal for achieving the full spectrum of benefits triphala has to offer.
Dried fruits are recommended over fresh ones. This isn’t just convenient; drying preserves the essential properties you want. You’ll need to find good quality, organic dried versions of these fruits. If you have access to a natural or organic store that stocks Ayurvedic herbs, or online retailers specializing in Ayurvedic products, these are often available.
Here’s a simple step-by-step: Rinse any residue from the dried fruits and dry them thoroughly. If not pre-ground, break it into smaller bits before blending; you may have to blend each separately to ensure they’re pulverized to a fine powder. If you have a small blender, doing this in batches might work best. You can store this homemade triphala powder in an airtight jar to keep its potency intact, preferably in a cool, dark place.
Taste can be improved, somewhat, though it’s naturally a bit bitter. You can add a touch of honey or ghee to your concoction, if your dosha allows it, or consume it with warm water, which is the traditional way. Take it preferably on an empty stomach in the morning or before bed.
Always remember, triphala acts as a mild laxative, promotes digestion, and balances all three doshas but mainly helps with digestive issues by regulating agni - your digestive fire. So start slow and observe how your body responds. Consult a health practitioner if you’re unsure about how it fits with your overall health.
