What Is Triphala Churna Made Of? - #9839
I’ve recently started using Triphala churna, but I’d like to know more about what it’s made of and how its ingredients work together. I know it’s a popular Ayurvedic remedy, but understanding its composition could help me use it more effectively. From what I’ve read, Triphala is a blend of three fruits: amla, haritaki, and bibhitaki. How does each of these fruits contribute to the overall benefits of Triphala? For instance, I’ve heard that amla is rich in Vitamin C and great for immunity, but what do haritaki and bibhitaki offer? Are they primarily for digestion, or do they have other health benefits? I’m also curious about the preparation process. Is Triphala churna made by simply drying and grinding the fruits, or is there more to it? Does the quality of the fruits or the way they’re processed affect the effectiveness of the churna? Another thing I’d like to understand is whether the ratio of the ingredients matters. I’ve seen some brands mention a specific 1:1:1 ratio for amla, haritaki, and bibhitaki—does this balance make a difference, or can it vary depending on the manufacturer? Lastly, are there any variations of Triphala churna that include additional herbs or ingredients? For example, I’ve heard that some blends add licorice or ginger to enhance its benefits. Are these worth trying, or should I stick to the traditional formula? If anyone has detailed knowledge about Triphala churna and its composition, I’d love to learn more. I’m especially interested in how to choose the best quality product and whether the preparation method affects its effectiveness.
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