Abstract
The term Triphala is famous in Ayurveda literature. The word Triphala is commonly used for Haritaki, Vibhitaki, and Amalaki. But Sugandhi Triphala has three powerful ingredients, Jatiphala, Puga, and Lavanga, and they have been used for centuries in various cultures for their numerous health benefits and culinary uses. These ingredients, also known as nutmeg, Betel nut, and cloves, respectively, are rich in flavor and possess medicinal properties that make them highly sought after. It is astringent, Madhura in Vipaka, and valuable in Vibandha. It acts on Vata kapha dosha.
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