Once upon a time, when lord Indra was consuming Amrit, a few drops fell on the earth. Those drops were converted into a medicinal herb known as Haritaki. Also known by the name of Terminalia chebula, Haritaki is one of the most widely used medicinal plants. The Indian system of medicine, Ayurveda, gives a detailed description of harad or Haritaki but Acharya Bhavamishra in the 16th century AD elaborated for the first time the complete profile of Haritaki in his work, the Bhavaprakash Nighantu which is an important text of Ayurvedic pharmacology. This text focuses on the source, types, flavours, undertones, aliases, traits, appearance, attributes, and healing benefits.
Detailed therapeutic benefits of Haritaki, including the use of processed Haritaki, combining it with various adjuvants, considering food intake, and utilizing it as a rejuvenation therapy, are elaborated in Bhavaprakash Nighantu. Acharya Charaka has labeled Haritaki as a ‘Haritaki Pathyanam,’ indicating its beneficial effects on the body. He has also recognized Haritaki as amritakalpa, attributing it as possessing the qualities of nectar such as being life-promoting, a tonic, and sustaining youthfulness. As per Acharya Vagbhatta, Haritaki not only alleviates diseases but also enhances intelligence, preserves youthfulness, promotes longevity, and enhances the strength of the mind and sense organs. The word Haritaki refers to ‘a dark greenish yellow fruit that helps prevent diseases’. It is called Abhaya (highly secure), Avyatha (heals pain), Pathya (harmless for bodily pathways), Kayastha (enhances body strength), Putana (removes toxins), Hemavati (found in the Himalayas), Chetaki (clears mind by purifying channels), Shreyasi (cares for the user), and Shiva (brings all positive things). Other synonyms include Amruta, Bhishagvara, Devi, Divya, Jaya, Jivanika, Jivanti, Jivapriya, Jivya, Pathya, Pranada, Rohini, Vayastha, and more.
Some of these above mentioned synonyms have specific interpretations as well:
Haritaki: It provides a good complexion or colour.
Abhaya: It relieves fear against all diseases.
Avyatha: Its usage provides relief from many diseases.
Pathya: It cleanses the channels, hence beneficial to the body.
Kayastha: Once used internally, it always remains successful (fruitful) in eliminating diseases.
Putana: Cleanses the body by purgation.
Amrita: It has a rasayana property, rejuvenates the body and removes diseases.
Hemvati: Grows (everywhere and) in the Himalayas.
Chetaki: It cleanses the channels in the head and improves mental function.
Shreyasi: It is highly beneficial due to its good properties.
Shiva: It brings good fortune.
Vijaya: It specifically conquers diseases.
Jivanti: It provides rasayana (rejuvenative) effect for a long time and thus increases longevity.Rohini: It is useful for healing of wounds.
Abhaya is also known by the following vernacular names:
Sanskrit: Abhaya, Kayastha, Shiva, Pathya
Assamese: Shilikha
Bengali: Haritaki
English: Myrobalan
Gujrati: Hirdo, Himaja, Pulo-harda
Hindi: Harre, Harad, Harar
Kannada: Alalekai
Kashmiri: Halela
Malayalam: Katukka
Marathi: Hirda, Haritaki, Harda, Hireda
Oriya: Harida
Punjabi: Halela, Harar
Tamil: KadukkaiTelugu: Karakkaya
Interestingly, Harad gives different therapeutic benefits corresponding with different ways of processing/ administration (as identified by Acharya Bhavamishra):
- Charvita (when chewed) – increases appetite
- Peshita (when pounded) – laxative
- Swinna (when boiled) – anti-diarrhoea
- Bhrishta (when fried) – pacifies/ balances three doshas
- After meal with ghee – acts as rasayana
- Kalka (paste) with ghee – balances vata in central part of body
- Haritaki with Erand taila – considered wholesome
- After consuming with some oil – pain management
- Haritaki with dhanyak tusha siddha jala – vayu in abdomen
- Fruit of Haritaki – spleen, gastritis, stiffness in thigh region, anaemia, worms
- Kalka (paste) with shunthi and saidhav lavan – indigestion
- With Shunthi – poor digestive fire
- With Saidhava Lavana – fever(s)
- With Dadhi and Takra – diarrhoea
- With Madhu – TB
- With Gomutra – inflammations
- With equal quantity of Sarkara – anaemia
- With Matulunga Svarasa – emaciation, burning sensation
There are seven major varieties of Haritaki which are mentioned below along with their attributes:
| S No | Variety Name | Habitat | Characteristics | Therapeutic uses |
| 1 | Vijaya | Vindhya mountains | Fruit resembles round gourd, oval in shape | Useful in all kinds of diseases |
| 2 | Chetaki | Himalayas | Fruit has three ridges on it | Preferable for converting into powder and used as indicated |
| 3 | Putana | Sindh region | Fruit is less bulky having small seed inside | Useful for external application |
| 4 | Rohini | Paithana region (Maharashtra) | Fruit is round in shape | Useful in wounds |
| 5 | Amrita | Champaranya region (Bihar) | Fruit is bulky with thick hard pulp | Useful in purificatory measures as a purgative |
| 6 | Abhaya | Champaranya region (Bihar) | Fruit has five ridges on it | Useful in eye diseases |
| 7 | Jivanti | Saurashtra region (Gujarat) | No reference available | No reference available |
Certain varieties have specific functions, such as:
- Vijaya: Sarvaroga (Cures all diseases)
- Rohini: Vrana (Wound healing)
- Putana: Pralepa (Used for application)
- Amruta: Shodhana (For purification)
- Abhaya: Netraroga (Eye diseases)
- Jeevanti: Sarvaroga (Cures all diseases)
- Chetaki: Rechaka (Purgation)
Therapeutically, Haritaki is used in following diseases in different dosage forms:
Shwas (Asthma), Kasa (Cough), Prameha (Diabetes), Arsha (Piles), Kushtha (Skin disorders), Udar (Ascitis), Krimi (Worms infestation), Visarpa (Herpes), Jwara (Fever), Chhardi (Vomiting), Hridrog (Cardiac diseases), Kamala (Jaundice), Yakritvikar (Liver disorders), Ashmari (Calculi), etc.
One of the highly captivating applications of Haritaki is ‘Ritu haritaki’, which means that it can be used in different ways as per the ongoing season (ritu) to avail rasayana (rejuvenative and restorative) benefit. Still, in order to achieve the rasayana effect, it requires different supportive dravyas in various ritu.
During the Grishma ritu (summer season), excessive dryness and pungent taste of dravyas can weaken a person’s strength. The accumulation of vata and reduction of kapha occurs during this season. Combining Haritaki with guda (jaggery) can help prevent vata accumulation by balancing the heaviness and unctuousness of guda with the warmth and sweet taste of Haritaki.
In Vasanta ritu (spring season), moderately dry and astringent properties of food and medicines can also weaken a person’s strength. To mitigate aggravated kapha during this season, Haritaki is taken with honey to balance its lightness and dryness with the astringent taste of honey.
During Shishira ritu (autumn season), dryness and coldness can also weaken a person, and Haritaki with pippali can help mitigate accumulated kapha by balancing its properties with pippali’s pungent taste and lightness.
In Sharada ritu (autumn season), Haritaki with sharkara purifies provoked pitta with its snigdha guna, madhura rasa, and vipaka, restoring strength and digestive capacity.
In Varsha ritu (rainy season), Haritaki with saindava lavana brings sanchita pitta to equilibrium with its laghu guna and madhura vipaka. This helps enhance metabolism impaired by vata prakopa and pitta sanchaya, acting as an appetizer, digestant, and strength restorer.
In Hemanta ritu (winter season), the snigdha guna and madhura rasa are predominant. Haritaki with shunti mitigates kapha and prevents aggravation with its ushna virya, katu, tikta, kashaya rasa, laghu, and ruksha guna. It helps bring back pitta to equilibrium with its madhura vipaka.
*The writer is an Ayurveda physician, DST Woman Scientist A, AIIMS New Delhi, and founder of Pratha Ayurveda.
