Triphala Ghritham

What it is

Triphala Ghritham is a medicated ghee. It is made by cooking Triphala, the famous trio of fruits, into clarified butter so that the qualities of the fruits pass into the ghee. Triphala means three fruits, and the three are Haritaki, Bibhitaki and Amalaki. Ghritham is ghee, clarified butter.

In Ayurveda ghee is prized as a carrier. The texts say it takes on the power of whatever is cooked into it while keeping its own nourishing nature, and that it reaches the deepest layers of the body. So when Triphala is cooked into ghee, the result is not just the fruits and not just the ghee, but a single preparation that carries the three fruits gently and deeply, with the ghee’s own steadying, building quality added to theirs.

Triphala on its own is best known as a balanced, mild remedy that suits all three doshas. Set into ghee, it becomes softer, more nourishing and better suited to those who are also dry or run down, where a plain powder might feel too drying.

What it is used for

Triphala Ghritham belongs to the Rasayana group, the rejuvenating preparations taken over time to build and steady the body rather than for a quick effect. It is reached for in much the same situations as Triphala itself, but where extra nourishment is wanted.

The three fruits together are the classic support for steady, regular digestion and easy elimination, and the ghee adds tissue nourishment to that. Amalaki, the sour fruit of the three, is the great cooling rejuvenator, traditionally linked to the eyes, to the skin and to graceful ageing, and Triphala Ghritham carries that reputation. The texts also name it where Vata, the dry restless quality, has risen, because the warm oily ghee meets dryness directly.

How it is made

The making follows the classical method for a medicated ghee, the Sneha Paka, set out in the old texts and unchanged in its outline for centuries. It is done in stages.

First, a strong decoction is made. The three fruits are coarsely broken and simmered in water, classically sixteen parts water to one of fruit, until much of the water has boiled away and a dark, astringent liquid remains. This is strained.

Second, a paste is ground. A portion of the fruit is ground fine with a little water into a smooth paste, the Kalka.

Third comes the cooking of the ghee. The clarified butter is gently melted, and the decoction and the paste are stirred into it. The mixture is then cooked slowly, with constant stirring, while all the water steadily boils off. This is the heart of the process and it cannot be rushed or left alone. As the water leaves, the colour deepens and the smell of the herbs grows. The cook judges the end by old signs: a drop placed on a cool surface sets firm, the paste rolls cleanly between the fingers, and no water hisses in the fat. At that point the ghee has taken up the fruits and the water is gone.

Finally the warm ghee is strained through cloth to remove the spent herb and poured into clean glass or earthenware to cool and set. Stored cool and dark, a well-made medicated ghee keeps for a long time.

Frequently asked

What is the difference between Triphala and Triphala Ghritham? Triphala is the plain powder of the three fruits. Triphala Ghritham is that combination cooked into ghee. The ghee makes it richer and more nourishing, and carries the fruits deeper, so it suits those who are dry or depleted better than the plain powder does.

How is it taken? The classical way is internal, a small measured amount, often a teaspoon or two, taken with warm water or warm milk. It belongs to the slow, building side of Ayurveda and is taken as a course over time rather than as a single dose. Because dosage depends on the person, it is best taken under the guidance of a practitioner.

Why ghee rather than oil? The texts hold ghee to be the finest carrier of all the oily substances. It is said to take up the power of what is cooked into it, reach the deepest tissues and suit the body well, which is why so many rejuvenating preparations are built on a ghee base.

Is it warming or cooling? It is fairly balanced. Two of the fruits are gently warming and Amalaki is cooling, and the ghee itself is mild, so the preparation as a whole is even-tempered and suits all three doshas, which is part of why Triphala is so widely used.

This entry describes the classical Ayurvedic understanding of the preparation. It is not medical advice, and anyone with a health condition should speak to a qualified practitioner.