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Haritaki is considered to be the best herb for the digestive system

Haritaki

Terminalia chebula

Combretaceae

Haritaki is described as the ‘remover of diseases’. Hara is also the name of Lord Shiva, thus reflecting the sacred nature and exalted position of the plant but it literally means ‘green’ like the fruit. It is also ‘Abhaya’ or ‘fearless’ of any disease. It is said to have originated when a drop of immortal nectar (amrita) fell from heaven to earth.

Last reviewed 23/07/2020

Sustainability status

Not currently on risk lists but complete data may be missing on the status of the species. Read more about our sustainability guide.

Sustainability Status
Key benefits
  • Strong digestive remedy

  • How does it feel?

    Haritaki is native to the Himalayas and Sri Lanka, typically growing at altitudes of up to 1500m. It is a large and deciduous tree that can reach 30m in height and a trunk girth of 2.5m. 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 5cm 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.

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

  • What can I use it for?

    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. Haritaki contains anthraquinone laxative compounds that will alleviate constipation, but it is also rich in tannins that help to tone the lining of the digestive tract bringing strength to the whole system. Haritaki is an effective astringent to the mucous membranes within the digestion, preventing further damage from prolapses, ulcerations and conditions such as leaky gut.

  • 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 famous ‘Triphala’ formula. Haritaki is unique in that it will encourage bowel cleansing motions, whilst also toning and strengthening the digestive mucosa. 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. Haritaki stimulate the digestive metabolism and improves general absorption rate, digestive efficiency and also supports the body’s ability to process lipids such as cholesterol. Haritaki with strengthen, nourish and rejuvenate the entire digestive tract.

    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), inflammation of mucus membranes, flatulence and borborygmus. It increases the digestive metabolism and clears undigested toxins and residues. Haritaki’s astringency and mucus membrane healing effects can benefit prolapse, ulcers, intestinal permeability and ‘leaky gut syndrome’.

    Haritaki will reduce lipid deposits in the blood and liver.

    Wet, mucous based coughs are cleared with haritaki which astringes all leakages from the body. It sends accumulated congestion downwards and helps to clear wheezing, weak voice and asthma.

    Haritaki has a specific indicationin the treatment of all sorts of eye disorders including inflammation and conjunctivitis.

    Haritaki can be added to a gargle for sore throats. Swill for stomatitis, gingivitis and periodontal disease; with cold water this encourages its astringent nature.

  • Traditional 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

    Chinese actions

  • Traditional energetic actions

    Herbal energetics are the descriptions Herbalists have given to plants, mushrooms, lichens, foods, and some minerals based on the direct experience of how they taste, feel, and work in the body. All traditional health systems use these principles to explain how the environment we live in and absorb, impacts our health. Find out more about traditional energetic actions in our article “An introduction to herbal energetics“.

  • Did you know?

    There are 7 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. 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. 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.

Additional information

  • Safety

    No drug herb interactions are known.

  • Dosage

    3–9g/day in a decoction, 250mg–5g as powder, or 3–12ml/day of a 1:3 in 25% tincture

Triphala (Terminalia chebula, Terminala belerica & Emblica officinalis)

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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 (eg 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.
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, horseradich 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. .
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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