Vrikshamla Phala
Vrikshamla Phala is a substance used in the Ayurvedic materia medica. It is the fruit of Vrikshamla, with Amla rasa, Ushna virya and Amla vipaka.
| Also known as | Vrikshamla Phala, VrikshamlaPhala |
|---|
Names and identification
| Language | Name |
|---|---|
| English | Vrikshamla Phala |
Ayurvedic pharmacology (Dravyaguna)
| Property | Value | Description |
|---|---|---|
| Rasa (Taste) | Amla | Primary taste |
| Guna (Quality) | Laghu, Ruksha | Physical quality |
| Virya (Potency) | Ushna | Heating/Cooling effect |
| Vipaka (Post-digestive) | Amla | Post-digestive effect |
Dosage forms and preparation
Dosage Forms: Fruit rind powder, Capsule, Tablet, Concentrate/paste, Culinary seasoning (Kokam/Malabar tamarind), Kokum butter (seed fat), Syrup
Standard Dosage: 3-6 g fruit rind powder twice daily with meals; 15-30 mL kokum syrup (sherbet) as needed; 500 mg-1 g standardized extract capsule twice daily before meals
Optimal Timing: With or after meals for digestive support; before meals for appetite management; Kokum sherbet as refreshing drink anytime (especially summer)
Storage: Dried rinds in airtight containers at 15-25 deg C. Kokum butter at room temperature (below melting point) in airtight containers. Syrup refrigerated at 2-8 deg C. Protect anthocyanin-rich products from light.
Marker Compounds: (-)-Hydroxycitric acid, Garcinol, Citric acid, Malic acid, Cyanidin-3-glucoside (G. indica), Cyanidin-3-sambubioside (G. indica), Kokum butter triglycerides (stearic, oleic acids)
Synergistic Combinations
Reviewed by Dr. Awadesh Pratap Singh, BAMS, on 11 October 2026. What that review covered.
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