Tryushana
Medically Reviewed by Ayuveda Clinical Team (Lead Medical Reviewer: Dr. Nitin Mohite, BAMS, MBA • Medical Logic Developer, UK • Clinical Profile • LinkedIn).
Classical formulation
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.
Related formulations
Classical & Scientific References
- Classical source treatise: Ashtanga Hridaya, Chikitsasthana.
- Ayurvedic Formulary of India (AFI), Part I & II, Ministry of AYUSH, Government of India.
- Bhaishajya Ratnavali, Sharangadhara Samhita, and Sahasrayogam clinical guidelines.
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