Health Benefits Of Haritaki (Harad, Inknut, Kadukkai) Churna

 22 Mar 2021  2381

Terminalia chebula is an herb which is commonly known as Harade or Harad or Inknut in India, it is widely used as medicinal herbs in Ayurveda.Terminalia chebula is also popularly known as “Haritaki” in Sanskrit the name of Lord Shiva (Hara), which brings fearlessness in the face of death and disease. Haritaki fruit extract is also widely used in many Ayurvedic formulas for the improvement of the liver, colon, and spleen, therefore, it is said to be a digestive tonic.

Body Revival and Many research studies do indicate that Haritaki oil obtained from the seeds have certain substances that can increase the motility of the gastrointestinal tract. It functions similarly to that of castor oil.The fruit extract obtained from haritaki is also reported to contain a substance that has anti-bacterial and anti-fungal properties.

It is also used in the most famous formulation known as Triphala; it is used in combination with two herbs to prepare this formulation. This medicine Triphala is widely used for anti-aging activity and to increase the body’s immunity.

Scientific classification

  • Kingdom: Plantae
  • Species: T. chebula
  • Division: Magnoliophyta
  • Family: Combretaceae
  • Order: Myrtales
  • Genus: Terminalia
  • Class: Magnoliopsida

Vernacular Names (Common name in India)

  • Hindi: Harara, Harad.
  • English: Chebulik myrobalan.
  • Santhal: Rola, Hadra.
  • Bengali: Haritaki.
  • Sindhi: Har.
  • Gujarati: Hardo.
  • Persian: Halilah, Halilahe-sard, Halilahe-siyah.
  • Arabic : Halilaj,Halilaje-asfar, Haliaje-asvad.
  • Kannada: Harra, Karakkayi, Aalekayi.
  • Konkani: Ordo.
  • Malayalam: Katukka.
  • North-Western Part: Har, Haraira, Harara.
  • Kashmir: Halela.
  • Marathi: Hirda, Hirda-phula, Bala hirade.
  • Punjabi: Har, Halela, Hurh, Harrar.
  • Oriya: Haridra, Horitoli, Jonghihorida, Karedha, Harira.
  • Tamil: Katukkay.
  • Assam: Silikha, Hilikha.
  • Tel: Karakkaya.
  • Kashmir: Karka, Harro, Hir.
  • Urdu: Haejarad.

Botanical Description Of Haritaki

Plant: Haritaki (T. Chebula), Inknut is found from medium-size plant to big with thick branched, it is a deciduous tree that can grow up to the height of 30 m and grow up to 1-1.5 m in diameter. The trees may grow at high altitude places, about a height of about 2000 m from the sea level, and in areas where annual rainfall is about 100-150 cm, temperature about 0-17° C.

Leaves: The leaves are oval like shape with10-30 cm long with an acute tip with a cordate base. The leaves consist of 6-8 pairs of veins.

Flower: The flowers are short-stalked, dull white to yellow, monoecious, with a strong unpleasant odor, and are found in simple terminal spikes or short panicles Health Reactive.

Fruits: The fruits are 3-6 cm long with 1.3-1.5 cm width, appearance yellowish-green ovoid drupes containing one oval seed. Haritaki (T. chebula) is capable of growing in variable condition, variety of soils, clayey as well as shady.

Native: (T. chebula) Haritaki though it is a native to Asia, but also found in Nepal, Myanmar, Sri Lanka, Bangladesh, Egypt, Turkey, Iran it is also found in Pakistan and Yunnan, Guangdong, Tibet, Guangxi province of China. Health Reactive In India, it grows in deciduous forests of Uttar Pradesh, Himachal Pradesh, Kerala, Karnataka, Tamil Nadu, Andhra Pradesh, and West Bengal.

Varieties Of Haritaki Fruits

There are different types of fruits, T. chebula (haritaki) they are classified into seven types, among which Vijaya is considered to be the best.

  1. Vijaya: In Vindhya (oval in shape)
  2. Amruta: Champaranya ( bulky)
  3. Abhaya: Champadesha (fruit has five lines on it) (eye diseases)
  4. Chetaki: Found in the Himalayas (having three lines on it)
  5. Pootana: Sindh (small and less bulky)
  6. Rohini: found everywhere (round in shape)
  7. Jeevanti: Saurashtra (yellow in color)

The Five Rasas of Fruit Of Haritaki

  1. Madhur (sweet) The taste of fruit pulp
  2. Amla (sour) The taste of a bulky portion of the fruit
  3. Tikta (bitter) The taste of the seed
  4. Katu (shell) The taste of covering of the fruit
  5. Kashaya (astringent) The taste of a hard portion of the seed.

Thus, haritaki is pancharasatmak which Ayurvedic texts prioritize the daily use of haritaki for regularizing all the normal functions of the body.

Seasonal (Ritu) Doses Of Haritaki

Haritaki or so-called Inknut is important which is known as Rasayana (medicine with rejuvenation, anti-aging properties). The consumption of Haritaki is recommended with different ingredients in different seasons this is for this reason called Ritu (seasons) Haritaki.

  • (July-August) Varsha Ritu: In monsoon, Harade is given along with Saindhava (Rock Salt)
  • (September-October) Sharat Ritu: In the Autumn season, it is given with Sharkara ( sugar)
  • (November- December) Hemanta Ritu: In early winter, it is given together with shunti (ginger)
  • (Janaury-February) Shishira Ritu: In winter, it is given with Pippali (Piper longum) or (Long pepper)
  • (March-April) Vasanta Ritu: In Spring, it is given along with Madhu (honey)
  • (May-June) Greeshma Ritu: in the summer season, it is given along with Guda (jaggery)

Action (karma) of Haritaki according to Ayurveda

  • Deepaniya: Increases appetite
  • Rasayana: Rejuvenative
  • Brahmana: Nourishing
  • Pachana: Digestive
  • Yogavahi: Catalyst amplify the action of other herbs
  • Grahn: Absorbs fluids from the intestines
  • Lekhaniya: Scrapes accumulations from the tissues and channels
  • Anuloma: Corrects the flow of vata downwards
  • Chakshushya: Improves the eyesight
  • Rachana: Purgative
  • Stanyashodhana: Purifies breast milk
  • Vibandha Hara: Alleviates constipation
  • Medhya: Improves intellect
  • Ayuvardhak: Increases longevity
  • Arshoghna: Anti-haemorrhoidal

Ayurvedic Formulations

  • Abhayarishta
  • Agastya Haritaki Rasayana
  • Chitraka Haritaki
  • Danti Haritaki
  • Dashamula Haritaki
  • Brahma Rasayana
  • Triphala Churna
  • Vyaghri Haritaki
  • Triphala Kvatha Churna
  • Pathyadi Kvatha Churna
  • Phalatrikadi Kvatha Churna
  • Abhaya Vati
  • TriphalaMandura
  • Shothari Mandura
  • Amavatari Rasa
  • Jalodarari Rasa
  • Nityananda Rasa

How To Make Haritaki Powder At Home

1. Cough and cold: Haritaki is an herb that can be used to treat coughs and colds in both adults as well as children.

How to use: Take powder of Haritaki with honey and consume.

  • Take 2-3 pinches of powder with honey for small children.
  • Take 1/2 teaspoon of powder with honey For adults

2. Increase libido Sex: consuming Haritaki can be beneficial for sexual health as it was hot, astringent, and have aphrodisiac properties, it is also known as Rasayana a medicine with overall health benefits Health Reactive.

  • How to use: Consume the jam made with Haritaki powder and jaggery.

Take 1-2 gm of Haritaki powder with water every day for one month and you will find the change. It is also beneficial in problems like nightfall, increase strength.

3. Heartburn and constipation: It is an herb that has laxative properties that can be useful to deal with various stomach problems such as acidity, indigestion, stomach upset.

How to use: Take powder of Haritaki in hot water, mix well, and consume.

  • Take 1/2 teaspoon of powder in a glass of warm water and drink.

4. Sore throat: It is an amazing herb that can be beneficial in solving the problems related to the throat.

How to use: Gargle the liquid of Haritaki powder for sore throat.

  • Take a glass of water in a vessel, mix one teaspoon of haritaki powder in it, and boil. Gargle the mixture of the water temperature that is bearable to you. You can even do this regularly to maintain healthy gums and teeth.

5. Hemorrhoids: Haritaki is very good for treating problems such as hemorrhoids

How to use: Consume the jam made with Haritaki powder and jaggery.

  • Take Haritaki powder and mix with jaggery with the ratio (1:1). Consume the jam before eating food this will reduce itching, pain, and the size of
  • Take one teaspoon Haritaki powder mix with one glass of buttermilk it will also benefits in dealing with piles.


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