Hareetaki enjoys the prime place among medicinal herbs in India. Maharshi Charaka has categorized Hareetaki as arshogna (anti – haemorrhoidal), virechanopaga ( helps in purgation), prajastapana (promote conception),vayastapana (promotes longevity) etc. it is botanically identified as Terminalia chebula belonging to the combrataceae family. It is one of the ingredients of triphala (three potent fruits).

There are seven types of Hareetaki explained in the Ayurvedic text, each fruits having its own specific action. It consists of five rasas out of which Kashaya rasa(astringent) is predominant and devoid of lavana rasa(Salty).

Preparation of Hareetaki fruit

  1. Fresh Hareetaki fruit is collected cut into small pieces and seeds are removed. Cook the cut pieces of fruit into four parts of milk until it turns soft. Cool the mixture and add some amount of ghee and honey. Consume this preparation daily which is believed to rejuvenate body and attain healthy immune system. Hence beneficial in cancer patients.
  2. Five dry fruits are collected cleanly and coarsely powdered. This powder is mixed with one cup of water and boiled till it is reduced to half cup. This decoction is used to gargle in patients suffering from mouth and throat cancers.


About Author 


Dr.Hariprasad Shetty MD (Ayu)

Dr. Hariprasad Shetty MD (Ayu) in Dravyaguna from K.L.E ‘S B.M.K Ayurveda Mahavidyalaya Belgaum Karnataka in 2006, under Rajiv Gandhi University of health science Bangalore. Working as Professor in Dravyaguna department with a teaching experience of 10 years.


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