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  • Herb overview

    Safety

    Do not use in pregnancy.
    Interactions with cytochrome P450 enzymes.

    Sustainability

    At risk from overharvesting and habitat loss. FairWild certified.

    Key constituents

    Hydrolysable tannins: ellagitannin and chebulic ellagitannin
    Gallic acid

    Quality

    Native to the Himalayas and Sri Lanka
    Wild harvested and cultivated
    Adulteration and contamination risks

    Key actions

    Laxative
    Astringent
    Anthelmintic
    Nervine

    Key indications

    Constipation
    Cough
    Diarrhoea
    Digestive issues

    Key energetics summary

    Warm
    Dry
    Astringent
    Bitter

    See below for discipline-specific energetics

    Preperation and dosage

    Fruit
    3–9 g/per day
    Tincture 1:3 | 25%: 3–12 ml per day

  • How does it feel?

    The taste is predominantly very astringent and bitter, though it has five of the six tastes recognised by Ayurveda.

    Haritaki (Terminalia chebula)
    Haritaki (Terminalia chebula)
    Haritaki (Terminalia chebula)

    The taste of haritaki

    The below qualities are derived from organoleptic assessment.

  • Into the heart of haritaki

    In Ayurveda, haritaki is considered as one the primary herbs for supporting the health of the digestive system and is part of the well known triphala formula. It is considered unique in that it will encourage bowel cleansing motions, whilst also toning and strengthening the digestive mucosa. It is cooked with castor oil (1:4) to make gandharva haritaki, a demulcent purgative for alleviating vata (4). 

    It has such widespread therapeutic use due to it having five of the six tastes recognised by Ayurveda (aside from salty). It is a common feature for rejuvenative plants to possess a full spectrum of tastes, also seen in amla (Phyllanthus emblica). It has a special action to balance any excesses and all three doshas: Pitta due to its sweet, bitter and astringent tastes, kapha due to its astringent, bitter and pungent tastes, and vata due to its sour, sweet and pungent tastes. It is regarded as nourishing to the brain and nerves, and imparting the energy of Shiva (pure awareness) (4).

  • What practitioners say

    Digestive systemDigestive system

    Haritaki increases the digestive fire and clears undigested residues ama). It combats gut infections and soothes inflammation and ulcers. Its sennosides treat constipation and the tannins treat diarrhoea; use a high dose (6 g) for the former and low dose (2 g) for the latter. It is helpful for digestive upset or dysentery caused by parasites or yeast infection, dysbiosis, inflammation of mucous membranes, flatulence and borborygmus.

    Haritaki’s astringent and mucous membrane soothing effects can benefit peptic ulcers, intestinal permeability, malabsorption, and ‘leaky gut syndrome. It combines well with psyllium (Plantago ovata) and hemp seed (Cannabis indica) in vata constipation; amla in pitta constipation; bibhitaki (Terminalia bellirica) and pippali (Piper longum) in kapha constipation; cardamom (Elettaria cardamomum) and fennel (Foeniculum vulgare) for indigestion and bloating (4). The bark of haritaki can be chewed to improve digestion (6).

    Cardiovascular system

    Haritaki helps the metabolism of lipids and can reduce cholesterol accumulation in the liver and other tissues (7). It also offers  protection for the heart and arteries from free radical damage and helps to reduce blood pressure. Traditionally, it is mixed with honey to help reduce cholesterol. It can also be applied to help with treatment of gout (6).

    Respiratory system

    Haritaki can be applied for coughs, bronchitis, catarrh, asthma, laryngitis, rhinitis and dyspnoea. It is particularly indicated for wet, kapha-type coughs. Haritaki has astringent qualities which help to dry secretions including mucus and phlegm. It sends accumulated vata downwards and helps to clear wheezing, weak voice and asthma (3). Combines well with pippali (Piper longum) for cough and asthma.

    Urinary system

    Useful in dysuria, urinary retention, calculus and kapha type diabetes (6).

    Eye health

    Used in all sorts of eye disorders including inflammation, it can be applied to eyelids for conjunctivitis (3). For these cases, it can be applied as a wash. Haritaki supports all mucous membranes so it can be used as a gargle in sore throat. Swilling with cold water for stomatitis, gingivitis and periodontal disease offers a soothing astringent remedy.

  • Haritaki research

    Haritaki (Terminalia chebula)
    Haritaki (Terminalia chebula)

    While modern pharmaceuticals have historically relied on animal testing to ensure safety and efficacy — a requirement in the approval process of novel therapeutic agents for human use — Herbal Reality does not endorse nor support animal testing when determining the efficacy of time-tested natural herbal ingredients.

    Our stance is aligned with ethical frameworks that strive to reduce, refine, and replace animal experiments, emphasising the importance of welfare and continual pursuit of innovative, non-animal-based testing methods

    A clinical study of haritaki and Saindhava Lavana (rock salt) in kapha type cough with special reference to Samyoga Guna (6)

    A clinical trial evaluating haritaki, Saindhava Lavana (rock salt), and their combined administration investigated therapeutic outcomes in patients with Kaphaja Kasa (an Ayurvedic classification of cough defined by an imbalance of kapha and vata doshas), with particular attention to the Ayurvedic principle of Samyoga Guna (synergistic action). Participants were divided into three groups receiving haritaki alone, Saindhava Lavana alone, or a combined formulation for seven days, with outcomes assessed through subjective symptoms and basic laboratory investigations.

    The combined therapy (Group C) demonstrated significantly greater improvement than either single intervention, supporting classical Ayurvedic claims that Paradi Gunas, especially Samyoga, enhance therapeutic efficacy. The study concludes that haritaki and Saindhava Lavana exert a more potent effect when administered together than individually (8).

    A compendious review of Chitraka Haritaki Avaleha – A polyherbal Ayurveda formulation for bronchial asthma

    This review synthesises classical and contemporary evidence on Chitraka Haritaki Avaleha (CHA), a long‑standing Ayurvedic polyherbal formulation traditionally prescribed for bronchial asthma and other respiratory disorders. Drawing on descriptions from seven major classical treatises and two gazetted texts, the authors document substantial historical variation in nomenclature, ingredients, preparation methods, therapeutic indications and recommended adjuvants, reflecting both evolving clinical practice and sustained demand.

    Collated analytical data from modern research reveal discrepancies in organoleptic and physicochemical parameters, such as pH and water‑soluble extract values, when compared with standards in the Ayurvedic Pharmacopoeia of India, highlighting the need for improved pharmaceutical standardisation. Overall, the review affirms CHA’s longstanding clinical relevance in asthma management while emphasising the importance of harmonising manufacturing processes to ensure quality and consistency (9).

    Efficacy of ‘Itrifal Saghir’, a combination of three medicinal plants in the treatment of obesity; A randomized controlled trial (10)

    In a well‑designed 12‑week randomised controlled trial (RCT), obese adults were randomised to receive 5 g/day Itrifal Saghiror placebo. Participants in the herb group experienced clinically meaningful reductions in body weight, including an average 4 cm decrease in waist circumference and 3 cm reduction in hip circumference, compared with minimal changes in the placebo group.

    These improvements reflect enhanced metabolic efficiency and reduced central adiposity, both strongly correlated with healthier lipid profiles and reduced cardiovascular risk. Although haritaki was not isolated, its traditional role as the lipid‑modulating component of Itrifal Saghir makes this study particularly relevant (10).

  • Historical use of haritaki

    Images of the Medicine Buddha show him holding haritaki, representing the respect and awe in which haritaki was held for maintaining health and curing disease. It is known as ‘the King of medicines’ in Tibetan medicine. It has contrasting actions, as  both a laxative and astringent, revealing the diverse nature of this herb. As a decoction it is more astringent as the tannins are water-soluble, and as a tincture or powder it is more laxative. Using the unripe fruit increases its laxative effect but lessens its rejuvenative qualities (4). 

    It is also of value as it is considered a yogavahi substance in Ayurveda, a substance that helps to enhance the therapeutic action of the other herbs when used in combination. 

    It is traditionally used with rock salt for kapha, with sugar for pitta and with ghee for vata (5). Using it with warm water also promotes its anuloma or laxative effect. Its prabhava or unique action is to balance all three doshas. Its other prabhava is that while it is a laxative it is also nourishing. Its sweet post-digestive quality nourishes sukra dhatu and enhances immunity (5).

  • Haritaki’s herbal actions

    Herbal actions describe therapeutic changes that occur in the body in response to taking a herb. These actions are used to express how a herb physiologically influences cells, tissues, organs or systems. Clinical observations are traditionally what have defined these actions: an increase in urine output, diuretic; improved wound healing, vulnerary; or a reduction in fever, antipyretic. These descriptors too have become a means to group herbs by their effects on the body — herbs with a nervine action have become the nervines, herbs with a bitter action are the bitters. Recognising herbs as members of these groups provides a preliminary familiarity with their mechanisms from which to then develop an understanding of their affinities and nuance and discern their clinical significance.

    Western actions

    Ayurvedic actions

  • Haritaki’s energetic qualities

    Herbal energetics are the description that herbalists have given to plants, mushrooms, lichens, foods and some minerals based on the direct experience of how they taste, feel and affect the body. All traditional health systems use these principles to explain how the environment impacts health, according to each of their philosophies and frameworks. These assessments of individual herbs, though they often do align, can differ from one another due to cultural differences regarding perspectives on how herbs taste versus their physiological effects. Find out more about traditional energetics in our article An introduction to herbal energetics.

  • What can I use haritaki for?

    Haritaki (Terminalia chebula)
    Haritaki (Terminalia chebula)

    Haritaki demonstrates antibacterial, antiviral and antiamoebic activity, with a particular affinity for the digestive tract. It effectively targets pathogens within the digestive system and encourages their expulsion from the system. It is regarded as a rejuvenative (rasayana) that promotes longevity and vitality  (1). 

    It is a specific herb for use in the treatment of a wide range of digestive infections, but particularly those caused by the presence of parasites (2). Haritaki stimulates digestive metabolism and improves general absorption rate, digestive efficiency and also supports the body’s ability to process lipids such as cholesterol. Haritaki will strengthen, nourish and rejuvenate the entire digestive tract (3).

    The sennosides (anthraquinone laxatives) present in haritaki treat constipation and the tannins treat diarrhoea. It is salutary in digestive upset or dysentery caused by parasites or infection (Shigella spp) and inflammation of mucous membranes, flatulence and borborygmus. It increases the digestive metabolism and clears undigested toxins and residues. Haritaki’s astringency and mucous membrane healing effects can benefit prolapse, ulcers, intestinal permeability and leaky gut syndrome (4).

    Beyond digestion, it also has wide applications for treatment of the respiratory system, as well as for various disorders of the eye and oral health.

  • Did you know?

    There are seven types of haritaki; vijaya, rohini, putana, amrita, abhaya,jivanti and cetaki which grow in different areas of India. Vijaya, growing in the Vindhaya Mountains, is a rounder fruit and is said to be the best for medicinal use. 

    Rohini grows in Northern India (Paithan), Putana grows in Southern Pakistan (Sindhu), Amrita and Abhaya varieties grow in Bhagalpur district in Eastern India in Bihar,Jivanti in Saurashthra in Gujerat and Cetaki in the Himalayas (4). Images of the Medicine Buddha show him holding Terminalia chebula. This represents the respect and awe that haritaki was held in for maintaining health and curing disease.

  • Botanical description

    Haritaki is a large and deciduous tree that can reach 30 m in height and a trunk girth of 2.5 m.

    The bark is characteristically cracked and ‘exfoliating’ in appearance and it produces small yellowish-white flowers that have an unpleasant odour.

    The fruit is a drupe that grows to approximately 5 cm and ranges from yellow to an orange-brown colour and becomes hard to the touch when it is ripe.

    It is the fruits that are valued medicinally (3).

  • Common names

    • Myrobalans
    • Chebulic myrobalan

  • Habitat

    Haritaki is native to the Himalayas and Sri Lanka, typically growing at altitudes of up to 1500 m (11).

  • How to grow haritaki

    To grow a haritaki tree, follow these steps:

    • Select a spot with well-drained soil and full sun exposure.
    •  Sow seeds or cuttings in a pot with a well-drained potting mix at a depth of about 1 cm
    • Maintain a consistently moist environment.
    • Ensure the plant receives ample sunlight.
    • Keep the plant in a humid environment by covering the pot with a plastic bag or using a propagation dome.
    • Haritaki is a “legacy tree.” It grows significantly large and develops a powerful root system, so it should be planted far away from walls or foundations (12).

  • Herbal preparation of haritaki

    • Gandharva haritaki (fried with castor oil)
    • Triphala
    • Abhaya aristha (4)

  • Plant parts used

    • Fruit
    • Galls
    • Leaves
    • Bark (4)

  • Dosage

    • 3–9 g/day in a decoction
    • 3–12 ml/day of a 1:3 in 25% tincture 
    • 250 mg–5 g as powder (2)
    • Gogte describes the classical dosage variations as 3–6g for purgation, 1 g as a rasayana tonic (4).

  • Constituents

    • Anthraquinones
    • Tannins: Gallotannins (chebulinic acid, corilagin), ellagitannins (chebulagic acid, chebulanin, terchebulin, punicalagin)
    • Phenolic acids: Gallic acid, ellagic acid, chebulic acid, protocatechuic acid 
    • Flavonoids: Quercetin, kaempferol, rutin, catechin
    • Triterpenoids: Arjunolic acid, arjugenin, chebupentol
    • Phytosterols: β-SitosterolPolysaccharides: Glucose and fructose (13,14)

  • Haritaki recipe

    Home-made triphala

    Make your own triphala at home (using dried fruits or powdered herbs). This is the most traditional method if starting with whole, dried fruits. 

    Ingredients

    • 100 g haritaki (Terminalia chebula) – dried fruit
    • 100 g bibhitaki (Terminalia bellirica) – dried fruit
    • 100 g amla (Emblica officinalis) – dried fruit
    • A spice grinder, coffee grinder or high‑speed blender
    • A fine sieve or muslin cloth
    • An airtight jar

    How to make your own triphala at home

    • Remove any visible dust or debris. Wiping the fruit gently with a dry cloth is an effective way to remove this. 
    • Use a mortar and pestle or the back of a heavy knife to crack the fruits into chunks. This protects the grinder.
    • Grind each fruit separately to a fine powder; pulse in short bursts to avoid overheating the herbs.
    • Pass each powder through a fine sieve. Re‑grind any coarse pieces.
    • Combine in equal parts (1:1:1) and keep in an airtight jar away from heat, light, and moisture. Properly stored, it keeps its potency for 6–12 months.

    Ground-powder triphala

    Alternatively, this recipe can be done with pre‑ground powders; this is quicker and still perfectly acceptable in Ayurvedic practice.

    Ingredients

    • 100 g haritaki powder
    • 100 g bibhitaki powder
    • 100 g amalaki powder
    • A clean bowl and spoon
    • Airtight jar

    How to make a ground-powder triphala

    • Mix thoroughly until the colours are uniform.
    • Store airtight  
    • Keep away from moisture and sunlight.
5 herbs instead of anti-inflammatories

5 herbs instead of anti-inflammatories

  • Safety

    Do not use in pregnancy due to its laxative and descending nature (2).

  • Interactions

    Haritaki is rich in tannins, phenolic acids, and ellagitannins, which means most interactions arise from effects on absorption, antioxidant activity, or gastrointestinal motility.

    Direct clinical evidence is limited, so most interactions remain theoretical or extrapolated from mechanistic studies. Research examining the interaction potential of haritaki has shown that its polyphenol‑rich extracts can inhibit several major cytochrome P450 enzymes in vitro, particularly CYP3A4, CYP2D6 and CYP1A2, suggesting a theoretical capacity to influence the metabolism of drugs processed through these pathways.

    Although these findings do not establish clinical interactions, they highlight a plausible mechanistic basis for altered drug metabolism when Haritaki is co‑administered with pharmaceuticals, underscoring the need for further pharmacokinetic and clinical research to clarify real‑world relevance (15,16).

    Caution with antihypertensive medication (17).

  • Contraindications

    Do not use in cases of dehydration, severe exhaustion or emaciation, or with high pitta dosha (18).

  • Sustainability status of haritaki

    Terminalia chebula is listed as least concern on the IUCN redlist (19).

    Sourcing haritaki raises several sustainability concerns, largely because the tree is slow‑growing and its fruits are harvested extensively for Ayurveda, cosmetics and global herb markets. In parts of India and Nepal, overharvesting of immature fruits has been reported, which reduces seed regeneration and weakens long‑term population stability. Habitat loss from deforestation and land‑use further puts pressure on wild species, while inconsistent regulation in the herbal supply chain can lead to unsustainable collection practices and reduced biodiversity in forest ecosystems.

    Climate variability, especially shifts in monsoon patterns, also affects fruit yield and quality, increasing pressure on remaining populations. These challenges highlight the need for certified sustainable wild‑collection, community‑based forest management, and expanded cultivation programmes to reduce reliance on wild harvesting and protect the species’ ecological resilience (20,21). Haritaki is also FairWild certified and so can be sourced from sustainable suppliers that support ethical production methods and growing conditions (22). 

    Read our article on Herbal quality & safety: What to know before you buy and Sustainable sourcing of herbs to learn more about what to look for and questions to ask suppliers about sustainability.

  • Quality control

    Haritaki is still primarily wild‑harvested across India, Nepal, Bhutan and Sri Lanka, especially from dry deciduous forests where the tree grows naturally, though small‑scale cultivation exists in South India to support Ayurvedic pharmacies. Quality‑control issues have been documented: Haritaki powders may show microbial contamination, heavy‑metal residues from polluted collection areas, or adulteration with cheaper tannin‑rich species such as bibhitaki (Terminalia bellerica ) or T. catappa. These risks highlight the importance of traceable sourcing, third‑party testing, and certified sustainable wild‑collection to ensure both ecological and product integrity (23).

  • References

    1. Dakpa T. Unique aspect of Tibetan medicine. Acupunct Electrother Res. 2014;39(1):27-43. doi: 10.3727/036012914X13966138791145
    2. Acharyya S, Sarkar P, Saha DR, Patra A, Ramamurthy T, Bag PK. Intracellular and membrane-damaging activities of methyl gallate isolated from Terminalia chebula against multidrug-resistant Shigella spp. J Med Microbiol. 2015;64(8):901-909. doi:10.1099/jmm.0.000107
    3. Bag A, Bhattacharyya SK, Chattopadhyay RR. The development of Terminalia chebula Retz. (Combretaceae) in clinical research. Asian Pac J Trop Biomed. 2013;3(3):244-252. doi:10.1016/S2221-1691(13)60059-3
    4. Pole S. Ayurvedic Medicine: The Principles of Traditional Practice. Singing Dragon; 2013.
    5. Mishra B. Bhavaprakasha. 1944.
    6. Gogate VM. Ayurvedic Pharmacology & Therapeutic Uses of Medicinal Plants: Dravyagunavignyan. Chaukhambha Publications; 2012.
    7. Tillotson AK. The One Earth Herbal Sourcebook. Kensington Books; 2001.
    8. Rout A, Dwivedi R. A clinical study of Haritaki and Saindhava Lavana in Kaphaja Kasa with special reference to Samyoga Guna. AYU. 2011;32(3):357. doi:10.4103/0974-8520.93914
    9. Bhinde S, Bhinde S, Kori V, Patel K. A compendious review of Chitraka Haritaki Avaleha—a polyherbal Ayurveda formulation for bronchial asthma. AYU. 2020;41(1):12. doi:10.4103/ayu.ayu_340_20
    10. Kamali SH, Khalaj AR, Hasani-Ranjbar S, et al. Efficacy of ‘Itrifal Saghir’, a combination of three medicinal plants in the treatment of obesity: a randomized controlled trial. DARU J Pharm Sci. 2012;20(1):33. doi:10.1186/2008-2231-20-33
    11. Royal Botanic Gardens, Kew. Terminalia chebula Retz. Plants of the World Online. Accessed October 15, 2026. https://powo.science.kew.org/taxon/urn:lsid:ipni.org:names:171037-1
    12. Anandi Green’s. Harad seeds (Haritaki / Terminalia chebula). Anandi Green’s. 2026. Accessed October 15, 2026. https://anandigreens.com/products/harad-seeds-haritaki-terminalia-chebula
    13. Wang C, Zhang H, Wang X, et al. Comprehensive review on fruit of Terminalia chebula: traditional uses, phytochemistry, pharmacology, toxicity, and pharmacokinetics. Molecules. 2024;29(23):5547. doi:10.3390/molecules29235547
    14. Sultan MT, Anwar MJ, Imran M, et al. Phytochemical profile and pro-healthy properties of Terminalia chebula: a comprehensive review. Int J Food Prop. 2023;26(1):526-551. doi:10.1080/10942912.2023.2166951
    15. Memorial Sloan Kettering Cancer Center. Triphala. Updated January 5, 2022. Accessed October 15, 2026. https://www.mskcc.org/cancer-care/integrative-medicine/herbs/triphala
    16. Ponnusankar S, Pandit S, Venkatesh M, Bandyopadhyay A, Mukherjee PK. Cytochrome P450 inhibition assay for standardized extract of Terminalia chebula Retz. Phytother Res. 2011;25(1):151-154. doi:10.1002/ptr.2993
    17. McIntyre A, Boudin M. Dispensing With Tradition. 2012.
    18. Frawley D, Lad V. The Yoga of Herbs: An Ayurvedic Guide to Herbal Medicine. Motilal Banarsidass; 2016.
    19. Barstow M. Terminalia chebula. The IUCN Red List of Threatened Species. Published September 25, 2020. Accessed October 15, 2026. https://www.iucnredlist.org/species/61990218/61990220
    20. Varghese A, Ticktin T, Mandle L, Nath S. Assessing the effects of multiple stressors on the recruitment of fruit harvested trees in a tropical dry forest, Western Ghats, India. PLoS One. 2015;10(3):e0119634. doi:10.1371/journal.pone.0119634
    21. Jalonen R, Ziegert RF, Lamers HAH, Hegde N. From within and without: gender, agency and sustainable management of non-timber forest products in two Indian states. Small Scale For. 2023;22(2):323-349. doi:10.1007/s11842-022-09531-x
    22. FairWild Foundation. Haritaki. FairWild Foundation. 20 February 2019. Accessed 15 October 2026. https://www.fairwild.org/ingredients/haritaki
    23. Xu J, Wang X, Yu H, et al. Study on quality characteristic of Chebulae Fructus and its adulterants and degradation pathway of hydrolyzable tannins. Molecules. 2024;29(10):2399. doi:10.3390/molecules29102399

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Understanding Ayurveda A Guide To The Doshas

Understanding Ayurveda: A guide to the doshas

Aromatic
An ‘aromatic’ remedy, high in volatile essential oils, was most often associated with calming and sometimes ‘warming’ the digestion. Most kitchen spices and herbs have this quality: they were used both as flavouring and to ease the digestion of sometimes challenging pre-industrial foods. Many aromatics are classed as ‘carminatives’ and are used to reduce colic, bloating and agitated digestion. They also often feature in respiratory remedies for colds, chest and other airway infections. They are also classic calming inhalants and massage oils, and are the basis of aromatherapy for their mental benefits.
Astringent
The astringent taste you get with many plants (the most familiar is black tea after being stewed too long, or some red wines) is produced by complex polyphenols such as tannins. Tannins are used in concentrated form (e.g. from oak bark) to make leather from animal skins. The process of ‘tanning’ involves the coagulation of relatively fluid proteins in living tissues into tight clotted fibres (similar to the process of boiling an egg). Tannins in effect turn exposed surfaces on the body into leather. In the case of the lining of mouth and upper digestive tract this is only temporary as new mucosa are replenished, but in the meantime can calm inflamed or irritated surfaces. In the case of open wounds tannins can be a life-saver – when strong (as in the bark of broadleaved trees) they can seal a damaged surface. One group of tannins, the reddish-brown ‘condensed tannins’ are procyanidins, which can reduce inflammation and oxidative damage.
Bitter
Bitters are a very complex group of phytochemicals that stimulate the bitter receptors in the mouth. They were some of the most valuable remedies in ancient medicine. They were experienced as stimulating appetite and switching on a wide range of key digestive functions, including increasing bile clearance from the liver (as bile is a key factor in bowel health this can be translated into improving bowel functions and the microbiome). Many of these reputations are being supported by new research on the role of bitter receptors in the mouth and elsewhere round the body. Bitters were also seen as ‘cooling’ reducing the intensity of some fevers and inflammatory diseases.
Bland
Blandness refers to a mild, plain, non-stimulating taste and an energetic action that neither irritates nor strongly activates physiological processes. In traditional Chinese medicine, bland substances gently drain dampness and promote urination, relieving excess fluid whilst also preserving qi and yin. Western traditional medicine similarly associates healing with bland substances that avoid extremes of heat or cold and promote restoration of balance. Blandness signifies regulation by supporting elimination and normal tissue function without forceful stimulation, helping to create a gentle and balanced state of homeostasis.
Cooling
Traditional ‘cold’ or cooling’ remedies often contain bitter phytonutrients such a iridoids (gentian), sesiquterpenes (chamomile), anthraquinones (rhubarb root), mucilages (marshmallow), some alkaloids and flavonoids. They tend to influence the digestive system, liver and kidneys. Cooling herbs do just that; they diffuse, drain and clear heat from areas of inflammation, redness and irritation. Sweet, bitter and astringent herbs tend to be cooling.
Hot

Traditional ‘hot’ or ‘heating’ remedies, often containing spice ingredients like capsaicin, the gingerols (ginger), piperine (black or long pepper), curcumin (turmeric) or the sulfurous isothiocyanates from mustard, horseradish or wasabi, generate warmth when taken.

In modern times this might translate as thermogenic and circulatory stimulant effects. There is evidence of improved tissue blood flow with such remedies: this would lead to a reduction in build-up of metabolites and tissue damage.

Heating remedies were used to counter the impact of cold, reducing any symptoms made worse in the cold.

Mucilaginous
Mucilages are complex carbohydrate based plant constituents with a slimy or ‘unctuous’ feel especially when chewed or macerated in water. Their effect is due simply to their physical coating exposed surfaces. From prehistory they were most often used as wound remedies for their soothing and healing effects on damaged tissues. Nowadays they are used more for these effects on the digestive lining, from the throat to the stomach, where they can relieve irritation and inflammation such as pharyngitis and gastritis. Some of the prominent mucilaginous remedies like slippery elm, aloe vera and the seaweeds can be used as physical buffers to reduce the harm and pain caused by reflux of excess stomach acid. Mucilages are also widely used to reduce dry coughing. Here the effect seems to be by reflex through embryonic nerve connections: reduced signals from the upper digestive wall appear to translate as reduced activity of airway muscles and increased activity of airway mucus cells. Some seed mucilages, such as in psyllium seed, flaxseed (linseed) or guar bean survive digestion to provide bulking laxative effects in the bowel. These can also reduce rate of absorption of sugar and cholesterol.
Neutral
Neutral herbs are characterised as by balanced temperature and energetics — neither warming nor cooling, nor strongly dispersing nor consolidating, and are, therefore, used across a wide spectrum of constitutional and pathological states. In Chinese medicine, this level, calm quality supports the centre, and gently strengthens digestion, regulates fluids, and resolves damp without provoking too much heat or cold. In Western medicine, neutral herbs are regarded as equal in relation to hot/cold or damp/dry and capable of maintaining a state of equilibrium. Neutral herbs can be seen as moderating reactivity, and supporting homeostasis rather than forcing change.
Pungent
The pungent flavour refers to the powerful taste of hot spices including mustard (Brassica spp.), ginger (Zingiber officinale), horseradish (Amoracia rusticana), chilli (Capsicum spp.), and garlic (Allium sativum). These herbs act to enliven and invigorate the senses, and they often also have heating qualities. Unlike other tastes, the effect is not linked to a specific receptor on the tongue and instead acts through direct irritation of tissues and nerve endings. Energetically, pungent herbs are known to disperse energy (qi) throughout the body. Pharmacologically, pungent herbs dry excess moisture and mucus, as well as stimulate digestion and metabolism.
Resinous
Resins are most familiar as tacky discharges from pine trees (and as the substance in amber, and rosin for violin bows). They were most valued however as the basis of ancient commodities like frankincense and myrrh (two of the three gifts of the Three Wise Men to the baby Jesus) and getting access to their source was one benefit to Solomon for marrying the Queen of Sheba (now Ethiopia). Resins were the original antiseptic remedies, ground and applied as powders or pastes to wounds or inflamed tissues, and were also used for mummification. With alcohol distillation it was found that they could be dissolved in 90% alcohol and in this form they remain a most powerful mouthwash and gargle, for infected sore throats and gum disease. They never attracted much early research interest because they permanently coat expensive glassware! For use in the mouth, gums and throat hey are best combined with concentrated licorice extracts to keep the resins in suspension and add extra soothing properties. It appears that they work both as local antiseptics and by stimulating white blood cell activity under the mucosal surface. They feel extremely effective!
Salty
The salty flavour is immediately distinctive. A grain dropped onto the tongue is instantly moistening and a sprinkle on food enkindles digestion. This easily recognisable flavour has its receptors right at the front of the tongue. The salty flavor creates moisture and heat, a sinking and heavy effect which is very grounding for the nervous system and encourages stability. People who are solid and reliable become known as ‘the salt of the earth'.
Sharp
The sharp taste of some fruits, and almost all unripe fruits, as well as vinegar and fermented foods, is produced by weak acids (the taste is generated by H+ ions from acids stimulating the sour taste buds). Sour taste buds are hard-wired to generate immediate reflex responses elsewhere in the body. Anyone who likes the refreshing taste of lemon or other citrus in the morning will know that one reflex effect is increased saliva production. Other effects are subjective rather than confirmed by research but there is a consistent view that they include increased digestive activity and contraction of the gallbladder.
Sour
The sour taste occurs because of the stimulation of hydrogen ions which trigger the sour taste receptors on the tongue. The more acidic a substance, the more hydrogen ions will be released. The sour taste comes from acidic substances including citrus, fermented foods, tannins, and vinegars. Sour foods and herbs absorb excess moisture, whilst also increasing the production of saliva. Energetically, sour substances tonify the lungs, playing a role in disease prevention. Excessive use, however, can result in malabsorption of nutrients. Examples of sour herbs include, rosehips (Rosa canina), raspberry (Rubus idaeus), rhubarb (Rheum palmatum), schisandra (Schisandra chinensis), hawthorn (Crataegus monogyna) and ginkgo (Ginkgo biloba).
Sweet
In the days when most people never tasted sugar, ‘sweetness’ was associated with the taste of basic foods: that of cooked vegetables, cereals and meat. In other words sweet was the quality of nourishment, and ‘tonic’ remedies. Describing a remedy as sweet generally led to that remedy being used in convalescence or recovery from illness. Interestingly, the plant constituents most often found in classic tonics like licorice, ginseng are plant steroids including saponins, which also have a sweet taste.
Umami
The umami taste was originally discovered in 1985 in Japan and is directly translated from the Japanese as a ‘pleasant savoury taste’. It is referred to as the ‘fifth taste’ and is a salty, rich, and meaty flavour. The umami flavour is produced by amino acids (glutamic acid and aspartic acid) found in many food and plant sources including tomatoes, mushrooms, seaweeds and soy-based foods. Umami foods can improve nutritional absorption and digestion as there are also umami receptors in the gut as well as the mouth. Examples of umami herbs include green tea (Camellia sinensis), reishi (Ganoderma lucidum), nettle (Urtica dioica), cordyceps (Ophiocordyceps sinensis), shitake (Lentinula edodes) and bladderwrack (Fucus vesiculosus).

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