Triphala Churna at Home: How to Make It with Amla, Harad and Baheda Powder
Triphala, which means 'three fruits', is one of the best-known classical blends in Ayurveda. It combines three dried fruits: Amla (Amalaki, Indian gooseberry), Harad (Haritaki) and Baheda (Bibhitaki). Many families prefer to mix it at home so they know exactly what goes into the jar.
What you need
- Amla powder
- Harad chilka powder
- Baheda chilka powder
- A clean, dry bowl and spoon
- A fine sieve and an airtight glass jar
How to make Triphala churna
- Measure the three powders. A common home approach is to use equal parts of each. Some Ayurvedic practitioners recommend different proportions, so follow their advice if you have been given a specific ratio.
- Mix well in a dry bowl.
- Sieve once or twice so the blend is smooth and evenly mixed.
- Transfer to a dry airtight jar.
How it is traditionally taken
Triphala churna is traditionally taken in small quantities, often about half a teaspoon stirred into a glass of warm water. Timing and amount vary from person to person, so a qualified Ayurvedic practitioner is the best guide, especially if you are pregnant, nursing, on medication or have a medical condition.
Tips for buying good powders
- Choose single-ingredient powders with the botanical name on the pack.
- The powder should be fine and free of lumps, with a natural colour and aroma.
- Pick a pack size you can finish within a few months for the best freshness.
Storage
Keep the jar tightly closed in a cool, dry place away from sunlight. Always use a dry spoon, because moisture spoils herbal powders quickly.
Shop the ingredients
Browse our herbal powders collection for Amla, Harad and Baheda powders in different pack sizes.
This article is for general information. Triphala and herbal products are traditional products, not medicines, and are not intended to diagnose, treat, cure or prevent any disease.