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Triphala powder is made from a combination of Indian gooseberry (Emblica officinalis), black myrobalan (Terminalia chebula), and belleric myrobalan (Terminalia belerica). The word Triphala also means ‘Three Fruits’ and is said to support your three doshas - Vata, Pitta and Kapha. We have been using Triphala powder in our family for years and it has helped treat various ailments like cleansing the digestive system and also improving immunity. As per expert recommendation a spoon of Triphala powder for a week can help strengthen your immune system. You can also mix jojoba or coconut oil with Triphala powder to help with skin and hair ailments. My family and I use Organic Tattva’s Triphala powder and would recommend the same to everyone. *It is best to consume Triphala powder in quantities suggested on the packaging or advised by a health expert.
The roots, fruits and the leaves of gambhari have great medicinal value. Externally, the paste of the leaves is applied on the forehead to alleviate the headache, especially in fever. To mitigate the burning sensation of the body, fresh juice of leaves is massaged, with great benefit. Internally, the roots and fruits of gambhari are used in vast range of diseases. The fruits are recommended in raktapitta, excessive thirst, dysuria, sexual debility in males and habitual abortion. The roots alleviate flatulence, augment the appetite and are salutary in piles, being mild laxative. The cold infusion of candana, ustra, gambhari works well with sugar, to alleviate the thirst. Gambhari roots are helpful in ascites due to vata, as adjunct. The fruits are beneficial as anabolic in tuberculosis to hasten the healing ofcavitation in the lungs. Whereas, the roots alleviate the cough. As the fruit is cooling, it effectively pacifies the pitta dosa and rakta dhatu (blood). Hence, is the drug of choice for raktapitta. The ripened fruit is valuable in heart diseases due to vata. The cold infusion of tea prepared from gambhari fruits is extremely beneficial, mixed with honey and wugar, in fever of pitta origin. Urdhvaga raktapitta, vomiting and burning sensation of the body. For hyperacidity, the gambhari leaves, apamarga roots and the bark-skin of salmali are mashed with cow's milk and are given orally. In dysuria, the decoction of its roots is benevolent. The decoction of gambhari, sariva and guduci roots is an effective medicament for fever of vata type. The fruit alleviates the thirst and burning sensation in fever due to vitiated pitta dosa. The decoction of its roots skin alleviates the uterine oedema in the postpartum period and also augments the quantity of breast milk. The leaves juice, milk and sugar are recommended in inflammatory conditions of urinary bladder and dysuria. Gambhari is a well known bitter tonic and the fruits as general tonic in debility. Ok I agree a bit more than you asked for but I do hope you find what you was looking for in what I've said! :)
The leaves have antibacterial properties and used for strenghthening teeths and gums.Jamun has properties which prevent excessive urination or sweating and it is also a thirst-retardant and blood-purifier. Jamun alleviates kapha and pitta and, to top it all, it is a very popular herbal medicines that controls diabetes.
Indian Pitta was created in 1766.
pala pitta
Paala Pitta - Indian Roller
A fairy pitta is medium.
Pitta breads come from Greece.
Pitta is associated with fire and water
pitta bread is healthier.
Mangrove Pitta was created in 1863.
Hooded Pitta was created in 1776.
Graceful Pitta was created in 1835.
Schneider's Pitta was created in 1909.
Blue Pitta was created in 1843.