how to make triphala churna - #43497
I am really trying to learn how to make triphala churna but honestly, I’m kinda lost. I've been reading about it everywhere since my digestion has been off and my Ayurvedic friend suggested it. I found out that triphala churna can be great for balancing things out and promoting gut health, but the recipes I’ve seen are kinda all over the place! First of all, I thought it was just a mix of three fruits, right? But then someone told me it has to be ground a certain way or something? Ugh, it’s confusing. I've got amla, baheda, and haritaki but no idea how to actually turn those into triphala churna. Do I just blend it all together? Or is there a specific ratio? Last week I tried making it and ended up with this weird paste instead of what I thought would be this fine powder. Super annoying! Plus, I’m worried I'm not doing it right and missing out on the benefits. How to make triphala churna properly so it actually works? Also, anyone have tips on how to store it afterward? I just don’t want to mess it up again. Hoping someone here can help clear this up for me!
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Doctors' responses
Creating triphala churna involves closely following traditional guidelines to ensure its potency and balance. As you’ve learned, triphala is indeed a combination of three fruits: amla (Emblica officinalis), baheda (Terminalia bellirica), and haritaki (Terminalia chebula). The key is to use them in their dried form and in the correct proportions before grinding them into a fine powder.
1. Correct Proportions: For authentic triphala churna, use a ratio of equal parts by weight of the three fruits. You can go for 1 part amla, 1 part baheda, and 1 part haritaki. If you have 100 grams of dried amla, you should also take 100 grams each of baheda and haritaki.
2. Preparing the Fruits: Ensure the fruits are thoroughly dried. You can sun dry them or use an oven at very low heat to remove any remaining moisture.
3. Grinding Process: Use a high-quality grinder. Grind each type of fruit separately to achieve a consistent, fine powder and to avoid a ‘weird paste’. This helps with each fruit’s powder being uniformly fine. Once you have each fruit powdered, mix them evenly in the proportions mentioned above.
4. Storage: Store the prepared triphala churna in an airtight glass container to maintain its potency. Keep it in a cool, dry place away from direct sunlight. Humidity and light can degrade its quality and efficacy over time.
5. Usage: Triphala is often taken with warm water or milk, typically before bedtime or on an empty stomach in the morning, depending on your digestive system’s needs. Starting with a small dose (around half a teaspoon) is generally recommended, gradually adjusting as necessary.
The confusion and paste-like result could have been from uneven grinding or moisture in the fruits. Ensuring dryness and fine grinding is crucial for that perfect churna consistency. Once properly prepared, stored, and used, triphala churna can support your digestion and overall health.

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