A Comprehensive Guide to Ayurvedic Specialties
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Sanskrit Name: आमलकी (Āmalakī), धात्री (Dhātrī - the nurse), आमृता (Amṛtā - nectar)
Botanical Name: Phyllanthus emblica L. (Syn. Emblica officinalis)
Family: Phyllanthaceae
Part Used: Fruit (फल - Phala) [Primarily]; also seed, bark, leaf, and root in specific contexts.
Classical Categorization: It is the foremost herb of the Triphalā group and is classified under Amṛtādi Varga or Phala Varga (group of fruits) in classical texts
A. Rasa (Taste) :
पञ्चरसयुक्त (Pañcarasa-yukta - Contains 5 tastes except Lavana [Salt]):
• अम्ल (Amla - Sour) - dominant
• मधुर (Madhura - Sweet)
• कटु (Kaṭu - Pungent)
• तिक्त (Tikta - Bitter)
• कषाय (Kaṣāya - Astringent)
B. Guna (Qualities) :
लघु (Laghu - Lightness), रूक्ष (Rūkṣa - Dryness)
C. Vīrya (Potency)
शीता (Śīta - Cooling)
D. Vipāka (Post-Digestive Effect)
मधुर (Madhura - Sweet)
E. Prabhāva (Unique/Specific Effect)
रसायन (Rasāyana - Rejuvenator). Its unparalleled ability to promote longevity and rejuvenate all bodily tissues is its unique effect.
F. Doṣa Karma (Action on Humors)
त्रिदोषहर (Tridoṣahara - Pacifies all three Doṣas: Vāta, Pitta, and Kapha). It is especially renowned as one of the best Pitta-śāmaka (Pitta pacifying) herbs.
Classical Sanskrit Reference (Shloka)
Source: Dhanvantari Nighaṇṭu (Verse 188-189)
आमलक्यमृता धात्री शिवा तिष्यफला अमृता ।
आमलकी हरीतक्या समं सर्वगुणाधिका ॥
पञ्चास्यामलकी प्रोक्ता रसैः पञ्चभिरन्विता ।
शीतवीर्या च मधुरा दोषत्रयविनाशिनी ॥
रसायनं परं चोक्तं केश्यं च विशेषतः ।
हन्ति वै पित्तरक्तघ्नं क्षयकासप्रमेहनुत् ॥
Translation:
"Āmalakī is known as Amṛtā, Dhātrī, Śivā, Tiṣyaphalā, and Amṛtā. Āmalakī is superior to Harītakī in all qualities. Āmalakī is said to have five mouths (aspects) and is endowed with all five tastes (except salt). It has a cooling potency, a sweet [post-digestive] effect, and destroys all three Doṣas. It is said to be the supreme rejuvenator (Parama Rasāyana), especially beneficial for the hair. It destroys Pitta and blood disorders, and alleviates consumption (Kṣaya), cough (Kāsa), and urinary disorders (Prameha)."
A. Therapeutic Actions (Karma):
Rasāyana: Supreme rejuvenator for all bodily tissues (Dhātus).
Vṛṣya: Aphrodisiac, promotes vitality.
Cakṣuṣya: Promotes eye health and vision.
Vayasthāpana: Arrests ageing process.
Dīpana: Kindles digestive fire.
Hṛdya: Cardiac tonic.
Keśya: Promotes hair health.
Medhya: Improves intellect and cognitive function.
Śothahara: Anti-inflammatory.
Pittahara: Pacifies Pitta.
B. Common Uses (Prayogarha):
Rasāyana Therapy: Primary herb for rejuvenation (e.g., Chyavanaprāśa).
Pitta Disorders: Acidity, gastritis, inflammatory conditions, bleeding disorders.
Pāṇḍu (Anemia): Builds blood (Rakta).
Diabetes (Prameha): Manages blood sugar levels.
Respiratory Issues: Chronic cough, asthma.
Eye Disorders: Topical application for conjunctivitis, improves eyesight.
Digestive Issues: Balances Agni (digestive fire) without aggravating Pitta.
Hair and Skin Health: Promotes growth and prevents greying.
Āmalakī is a key ingredient in hundreds of formulations.
Chyavanaprāśa: The most famous Ayurvedic Rasāyana jam.
Triphalā: A combination of Āmalakī, Bibhītakī, and Harītakī.
Āmalakī Rasāyana: A simple preparation of processed gooseberry.
Brahma Rasāyana: Another powerful rejuvenative preparation.
Dhatrī Lauha: Used for anemia.
Śrīkhaṇḍī Taila: An oil used for hair.
Extreme Cold & Ama: In cases of severe cold, flu, or excessive Āma (toxins) with low digestive fire, it should be used cautiously due to its cold potency. It is best combined with ginger or other warming spices in such conditions.
Acute Diarrhea: Its mild laxative effect (part of Triphalā) may not be suitable in acute, watery diarrhea, though it is excellent for chronic constipation.
Hypoglycemia: As it can lower blood sugar, those with low blood sugar should monitor levels.
Dosage is highly dependent on the form and purpose (therapeutic vs. rejuvenative).
Fresh Fruit: 10 - 20 grams.
Dry Fruit Powder (Cūrṇa): 3 - 6 grams, per day.
Decoction (Kvātha): 50 - 100 ml.
Rasāyana (e.g., Chyavanaprāśa): 1-2 teaspoons, usually with milk.
Note: This information is for educational purposes only