Triphala
| Triphala | |||||||||
|---|---|---|---|---|---|---|---|---|---|
| Traditional Chinese | 三勒漿 | ||||||||
| Simplified Chinese | 三勒浆 | ||||||||
| Literal meaning | Three Myrobalan Juice | ||||||||
| |||||||||
Triphala (Hindi: त्रिफला; Sanskrit: त्रिफला, triphalā, "three fruits") is a fruit drink[1] or infusion produced from chebulic myrobalan (Sanskrit: हरीतकी, harītakī; Hindi: हरीतकी, haritaki), beleric myrobalan (Sanskrit: विभीतकी, vibhītakī; Hindi: बिभीतकी, bibhitaki), and emblic myrobalan (Sanskrit: आमलकी, āmalakī; Hindi: आँवला, ā̃vlā). Containing vitamin C, it is considered an Ayurvedic rasayana formula when the dried and powdered fruit are prepared in a 1:1:1[2] or 1:2:3 ratio.[3] It is one of the most common Ayurvedic treatments in the world.[2] Less prominently, as sanlejiang, the drink has a 1200-year history as a kind of fruit wine in China[4] with the non-alcoholic form now being marketed there as a traditional herbal remedy.[5]
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History
[edit | edit source]The earliest record of triphala in China is Li Zhao's c. 820 Supplement to the Book of Tang (Tangguoshi Bu), which lists it in a section on domestic and foreign alcohol available in the Tang capital Chang'an.[4] It states the Chinese formulation was based on a recipe from Persia.[4] One such recipe is included in Han E's mid- or late-Tang Summary of the Four Seasons (《四時纂要》, Sì Shí Zuǎnyào), first published in 996: pulverize 3 liang (about 120 grams or 4 ounces) of the pits of each of the 3 fruits to a sesame seed consistency; thoroughly mix 1 dou (about 2 liters or 0.5 U.S. gallons) of clear honey with 2 dou of fresh clear water before adding the pulverized seeds; seal tightly with clean paper; open, stir, remove internal condensation, and reseal to allow fermentation to proceed; and reopen and consume after thirty days.[6] Han praised the sweet resulting wine as a digestif, deflatulent, and mild laxative.[7] The Ming-era encyclopedist Gao Lian copied much of this in his Eight Treatises on Nurturing Life (《遵生八笺》, Zūnshēng Bā Jiān) but emended the recipe to use 3 liang total in the mixture.[7] Commenters varied as to whether preparation in the 8th or 9th lunar month (normally September or October) produced the best results.[8]
See also
[edit | edit source]References
[edit | edit source]Citations
[edit | edit source]- ^ Chen (2021), p. 1.
- ^ a b O'Mathuna (2011).
- ^ Parveen & al. (2018).
- ^ a b c Chen (2021), p. 3.
- ^ Chen (2021), p. 2.
- ^ Chen (2021), pp. 4–5.
- ^ a b Chen (2021), p. 5.
- ^ Chen (2021), p. 6.
Bibliography
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