From The Plant Encyclopedia
|Please enter the plant name in this format: 'Latin name - Common Name'|
|Varieties in this species|
|Add a variety||
|Please enter the plant name in this format: 'Latin name - Common Name'|
File:Harerh.jpg Terminalia chebula (Black Myrobalan or Chebulic Myrobalan; Chinese: 诃子 he zi; Sanskrit: haritaki; Tibetan: A-ru-ra) is a species of Terminalia, native to southern Asia from India and Nepal east to southwestern China (Yunnan), and south to Sri Lanka, Malaysia and Vietnam.<ref name=foc>Flora of China: Terminalia chebula</ref><ref name=grin>Germplasm Resources Information Network: Terminalia chebula</ref>
It is a deciduous tree growing to 30 m tall, with a trunk up to 1 m diameter. The leaves are alternate to subopposite in arrangement, oval, 7-18 cm long and 4.5-10 cm broad with a 1-3 cm petiole. The fruit is drupe-like, 2-4.5 cm long and 1.2-2.5 cm broad, blackish, with five longitudinal ridges.<ref name=foc/>
There are many varieties such as:<ref name=foc/>
- Terminalia chebula var. chebula. Leaves and shoots hairless, or only hairy when very young.
- Terminalia chebula var. tomentella (Kurz) C.B.Clarke. Leaves and shoots silvery to orange hairy.
Cultivation and uses
This tree yields smallish, ribbed and nut-like fruits which are picked when still green and then pickled, boiled with a little added sugar in their own syrup or used in preserves or concoctions. The seed of the fruit, which has an elliptical shape, is an abrasive seed enveloped by a fleshy and firm pulp. It is regarded as a universal panacea in the Ayur-Vedic Medicine and in the Traditional Tibetan medicine. It is reputed to cure blindness and it is believed to inhibit the growth of malignant tumours<ref>Saleem, A. et al., Inhibition of cancer cell growth by crude extract and the phenolics of Terminalia chebula Retz. fruit, J. Ethnopharmacol., 81, 327, 2002.</ref>. Kala Namak is a dark salt used in Indian cooking.<ref>http://blacksalt-benefits.blogspot.com/2009/04/black-salt-benefits.html</ref>
In Urdu and Hindi it is called Harad, Haritaki, or Harada, respectively 'Inknut'. In Sri Lanka it is called Aralu. In Marathi it is called as 'Hirada', in Kannada it is called 'Alalekaayi' and in Tamil it is called 'Kadukkai'. In Bengali it is called horitoky. In Assamese it is called Hilikha. In Telugu it is called 'Karakkaya'. In the United States it is found in some Indian stores; it is known as 'Harde Whole'.
The dry nut's peel is used to cure cold-related nagging coughs. The bark/peel of the nut is placed in the cheek. Although the material does not dissolve, the resulting saliva, bitter in taste, is believed to have medicinal qualities to cure cold related coughs. Its fruit has digestive, anti-inflammatory, anthelmentic, cardiotonic, aphrodisiac and restorative properties and is additionally beneficial in flatulence, constipation, piles, cough and colds.
T. chebula contains terflavin B, a type of tannin while chebulinic acid is found in the fruits<ref>Preparative isolation of hydrolysable tannins chebulagic acid and chebulinic acid from Terminalia chebula by high-speed counter-current chromatography. Quanbin Han, Jingzheng Song, Chunfeng Qiao, Lina Wong and Hongxi Xu, J. Sep. Sci. 2006, 29, 1653 – 1657</ref>.
Medium to large deciduous tree up to 30 m. Leaves are elliptic-oblong, acute tip, cordate at the base, margins entire, glabrous above with a yellowish pubescence below. Flowers monoecious, dull white to yellow, strong unpleasant odour, borne in terminal spikes or short panicles. Fruits glabrous, ellipsoid to ovoid drupes, yellow to orange brown in colour, single angled stone. Found in deciduous forests of Indian subcontinent, dry slopes up to 900 meters in elevation<ref>http://www.toddcaldecott.com/index.php/herbs/learning-herbs/361-haritaki</ref>
Fruit; seven types are recognized (i.e. vijaya, rohini, putana, amrita, abhaya, jivanti and chetaki), based on the region the fruit is harvested, as well as the colour and shape of the fruit. Generally speaking, the vijaya variety is preferred, which is traditionally grown in the Vindhya mountain range of central India, and has a roundish as opposed to a more angular shape<ref>http://www.toddcaldecott.com/index.php/herbs/learning-herbs/361-haritaki</ref>
Researchers have isolated a number of glycosides from Haritaki, including the triterpenes arjunglucoside I, arjungenin, and the chebulosides I and II. Other constituents include a coumarin conjugated with gallic acids called chebulin, as well as other phenolic compounds including ellagic acid, 2,4-chebulyl-?-D-glucopyranose, chebulinic acid, gallic acid, ethyl gallate, punicalagin, terflavin A, terchebin, luteolin, and tannic acid.<ref>http://www.toddcaldecott.com/index.php/herbs/learning-herbs/361-haritaki</ref>
- Rasa (taste): All but salty, mainly astringent, bitter, hot, sweet
- Virya (energy): Heating
- Vipaka (post-digestive effect): sweet
- Guna (quality): light, dry
- Dosha: VPK=
- Dhatu: All tissues
- Srotas: digestive, excretory, nervous, respiratory, female reproductive
Haritaki is a rejuvenative, laxative (unripe), astringent (ripe), anthelmintic, nervine, expectorant, tonic,carminative, and appetite stimulant. It is used in people who have leprosy (including skin disorders),anemia, narcosis, piles, chronic, intermittent fever, heart disease, diarrhea, anorexia, cough and excessive secretion of mucus, and a range of other complaints and symptoms. According to the Bhavaprakasha, Haritaki was derived from a drop of nectar from Indra’s cup.<ref>http://www.toddcaldecott.com/index.php/herbs/learning-herbs/361-haritaki</ref> Haritaki is use to mitigate Vata and eliminate ama (toxins), indicated by constipation, a thick greyish tongue coating, abdominal pain and distension, foul feces and breath, flatulence, weakness, and a slow pulse.<ref>http://www.toddcaldecott.com/index.php/herbs/learning-herbs/361-haritaki</ref> The fresh fruit is dipana and the powdered dried fruit made into a paste and taken with jaggery is malashodhana, removing impurities and wastes from the body.<ref>http://www.toddcaldecott.com/index.php/herbs/learning-herbs/361-haritaki</ref> Haritaki is an effective purgative when taken as a powder, but when the whole dried fruit is boiled the resulting decoction is grahi, useful in the treatment of diarrhea and dysentery.<ref>http://www.toddcaldecott.com/index.php/herbs/learning-herbs/361-haritaki</ref> The fresh or reconstituted fruit taken before meals stimulates digestion, whereas if taken with meals it increases intelligence, nourishes the senses and purifies the digestive and genitourinary tract.<ref>http://www.toddcaldecott.com/index.php/herbs/learning-herbs/361-haritaki</ref> Taken after meals Haritaki treats diseases caused by the aggravation of Vayu, Pitta and Kapha as a result of unwholesome food and drinks. Haritaki is a rasayana to Vata, increasing awareness, and has a nourishing, restorative effect on the central nervous system.<ref>http://www.toddcaldecott.com/index.php/herbs/learning-herbs/361-haritaki</ref>Haritaki improves digestion, promotes the absorption of nutrients, and regulates colon function.<ref>http://www.toddcaldecott.com/index.php/herbs/learning-herbs/361-haritaki</ref>
Pregnancy due to its laxative and descending nature, dehydration, severe exhaustion, emaciation, pitta if taken in excess
- Haritaki In Ayurveda
- Caldecott, Todd (2006). Ayurveda: The Divine Science of Life. Elsevier/Mosby. ISBN 0723434107. Contains a detailed monograph on Terminalia chebula(Haritaki; Abhaya) as well as a discussion of health benefits and usage in clinical practice. Available online at http://www.toddcaldecott.com/index.php/herbs/learning-herbs/361-haritaki