Tryushana (Tryushana)

Modern description

Tryushana ghee is used for digestive issues, balancing Vata and Kapha, and pain relief, containing Ginger, Black Pepper and Long Pepper.

Purpose

Classical formulation

Indications

• Indigestion
• Loss of appetite
• Common cold
• Cough
• Rhinitis
• Asthma
• Obesity
• Metabolic disorders associated with Ama

Classical indications

• Gulma (abdominal tumors)

Karma

• Deepana (appetizer)
• Pachana (digestive)
• Kapha-vatahara (reduces Kapha and Vata)
• Shulahara (pain reliever)
• Amapachana (digestive of metabolic toxins)

Key ingredients

• Equal parts of
• Maricha
• Pippali

Adult dose

1-3 grams

Pediatric dose

Consult an Ayurvedic practitioner

Preparation steps

• Obtain ghee.
• Prepare a decoction (kashaya) of Tryushana herbs (ginger, black pepper, long pepper).
• Make a paste (kalka) of the Tryushana herbs.
• Combine the ghee, kashaya, and herbal paste in a wide-mouthed vessel.
• Heat the mixture on moderate heat, stirring constantly.
• Continue heating until only the ghee remains, and the herbal solids settle.
• Filter the ghee through a fine sieve or cheesecloth.
• Store in a clean, dry container away from sunlight.

Safety contraindications

• Avoid in fever, liver disorders, spleen disorders, and during pregnancy if overweight.