1. 
Classical categorization :-
Triphala,aamalakyadi,parusakadi(su.)prajasthap
an, jwarghna, kusthghna,
kasaghna,arsoghna,(c),parusakadi(v)
 Latin Name:- Terminalia chebula
 Family Name:- Combretaceae– - x/LtsL s'n _
 Sanskrit Name:- Haritaki, avya, pathya.
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Nepali Name:- हर्रो
English Name:- Chebulic myrobalan.

2. 
A moderate sized tree 20-30mt with rounded
crown & spreading branches. Leaf simple,
opposite, stalked, elliptic-oblong, 10-20cm long
& 4-8cm broad, glabrous or nearly so when
mature, acute, rouned or cordate at the base with
a pair of large glands at the top of petiole, sub
acute, shortly acuminate. Flower yellowish white
in terminal spikes. Fruits yellow to orange brown,
3-5cm long, become 5-ribbed after maturity.
Flowering in april-may & Fruiting in winter.
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Distribution in Nepal:-
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to west
150-1100mt east

7. 
Bhabaprakash:
7 types-
1. Bijya
- Sarvrog-har
2. Rohini
- Vranropan
3. Putna
- Pralep
4. Amrita
- Sodhan
5. Abhya
- Netra-rog
6. jiwanti – Sarvrog-har
7. chetaki – Rechan
further 2 types
[i) swet & ii) krishna]
The above seven varities may be the chamotypes or ecotypes
belonging to the same species/different areas.
Contd……..

8. 
Kaivedya:- 3 types…….
1. Nirajaa
2. Vanja
3. Parvatiya
Practically:- 3 types…….
1. Small (sano)
2. Yellow (pahelo)
3. Big (thulo)

9. 

150-1100mt east to west.
Major chemical constituents:Fruit contains – chebulic acid, chebulagic
acid, chebulinic acid, corilagin etc.

10. 
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Guna: laghu, ruksh.
Rasa: Mainly kasay but panch ras(except-lavan)
Vipak: madhur.
Virya: ushna.
Pravab: tridosh-har

11. 
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Effect on Doshas : - By virtue of its Madhura, tikta and
Kashaya rasa, it is pittaghana.By its katu, tikta and Kashaya
rasa, it is kaphaghana.By its amla and madhur rasa, it is vata
Ghana.Hence it is Tridosh har but mainly vatt-har
Systemic:
External- sothhara, bednasthapan, vran-sodhan, vran-ropan
Internal:
NS: nadibalpradayak, medhya, chakshusya, indriyabalpradayak.
DS: dipan, pachan, yakrit-utejak, anuloman, mridurechan,
krimighna.
CS: hridya, donit-sthapan, sothhara.
contd….

12. 
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RS: kaphaghna
US: mutral
Rep.S: Brisya, garvasya-sothhar, prajasthapan.
Skin: kusthghna
Tem. Jwarghna
Suitability: Rasayan

13. 
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Barsha
Sarad
Hemant Shishir
Basant
Grishma -
sainshwa
sarkara
sunthi
pippali
madhu
gud

14. 
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*. Haritaki act as pittaghni in combination with sugar and vataghni when
given when given with ghee or jiggery.
*. Roasted Haritaki can be given in tridosha diseases.
*. Haritaki is useful in weakness of the nerves and brain as well as in vata
disorders and diminished vision.
*. Haritaki is useful in loss of appetite, pain in abdomen, constipation,
ascites, heamorroids, hepatomegaly, splenomegaly and parasites.
*. Haritaki relieves constipation in chronic abdominal diseases.
*. Haritaki bark if eaten after chewing it properly in the mouth, improves
digestion.
*. Haritaki powder used as a tooth powder, strengthens the gums.
*. Rhinitis, cough, hoarseness of voice, hiccups and dyspnoea are relieved by
Haritaki as it reduces conjection.
*. Haritaki is useful in erysipelas and other skin disorders, Haritaki prevents
accumulation of pus in skin disease and act as rasayana.
*. Haritaki and oil is extremely helpful in healing of wounds.
*. Haritaki local application is anti inflammatory.
*. In conjunctivitis, Haritaki can be used for application on the eyelids.
*. Haritaki decoction is used for washing wounds and also used for gargling
in disease of the mouth and throat.

15. 
Haritaki is useful in balancing all the three
Doshas. For Kapha disease Haritaki powder
should be taken with Saindhav Salt, for Pitta
diseases with candy sugar and for Vata
diseases it should be taken with Ghruta.

16. 
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Ajirna- Haritaki with nimba (V.S)
Prameha- Haritaki powder with honey
(as.ci.14)
Amlapitta- Haritaki & draksha(VM)
Updansa- Haritaki & rasanjan. (RM)

17. Dosage:-
3-6gm
Important preparation:Avyarishta, avyamodak,
haritakikhanda,pathyadi churna

18. ***The End***