Haritaki or Terminalia chebula is one of the three constituents of Triphala. For the uninitiated, triphala is an ayurvedic remedy for most of your gastronomical disorders like constipation, indigestion, flatulence and many more. Apart from Triphala, harikati has been traditionally and medicinally used in the making of many herbal medicines. It is regarded as the ‘king of medicines’ in Ayurveda.
Harikati grows widely in Northern India, Bengal, Assam, Tamil Nadu and Maharashtra.
Some of the local names of harikati is listed below:
Common name: Chebulic Myrobalan
Gujarati: Hirdo, Himaja, Pulo-harda
Hindi: Harikati, Harad
Telugu: Karaka Kannada: Alalekai
Haritaki fruits help improve appetite, cures indigestion, heals ulcers in mouth or stomach, fights gastronomical disorders such as flatulence and constipation, useful in skin disorders like allergies, treat chronic fever, fights obesity, reduces cholesterol and expels waste materials from the body. These are only few of the many health benefits of Haritaki.
As per Ayurveda, it is recommended to take harikati daily in order to maintain good health. The most common and easy way of having haritaki is to dry the fruits, preserve them, and then chew a fruit daily after lunch.
Farmtorasoi’s simple method of preserving harikati for daily use:
Collect fresh harikati and clean them.
Boil the fruits in water with salt. Once they are a bit soft, remove from fire and drain the fruits.
Now, spread the fruits in sun. Sun dry for 5-6 days till it is completely dry.
Preserve the fruits in a jar. Take a fruit after lunch.