Haritaki Fruit
Estimated Inventory, lb : 0
Description/Taste
Haritaki is small in size, averaging 1 to 2.5 centimeters in diameter and 2 to 5 centimeters in length, and has a tapered, ovoid to ellipsoidal shape, depending on the variety. Some types of Haritaki may have a rounder, blunt appearance. The fruit’s skin is thin, smooth, and matte, showcasing bright green hues when young. As the fruit matures, the skin transforms from green to shades of yellow-grey, orange, to dark brown or black. The surface also develops longitudinal ridges, giving the skin a slightly textured nature, and once completely dry, the fruits become hard, black, or orange-brown, and have a ridged and furrowed feel. Fresh, young, and green Haritaki have a fleshy, firm, and crisp consistency with pale yellow-green flesh coloring. The flesh also encases a single, central seed that is tightly adhered, often described as abrasive. Raw Haritaki has a sour and bitter flavor. The fruits can also be cooked and develop a milder, tangy taste as they are often cooked with sugar. The seeds are edible roasted and have a flavor reminiscent of almonds.
Seasons/Availability
Haritaki is available from July through December, with a peak harvest season in November and December. Dried forms are available year-round.
Current Facts
Haritaki, botanically classified as Terminalia chebula, are the fruits of an Asian species belonging to the Combretaceae family. The fruits grow on deciduous trees reaching 30 meters in height, and there are seven main varieties of Haritaki, labeled Rohini, Putana, Vijaya, Chetaki, Jivanti, Amrita, and Abhaya. The various types of Haritaki are grown in different regions of Southern and Southeastern Asia, and Vijaya is considered the preferred type for culinary and medicinal use. Haritaki is also known by several regional names, including Kadukkai and Kata-K-Kay in Tamil, Har in Sindhi, Shilikha in Assamese, Hardi and Harde and Gujrati, Hara, and Harad in Hindi, Manali in Manipuri, Karaka and Karakkaya in Telegu, and Black Myrobalan and Chebulic Myrobalan in English. The fruits are a wild species foraged for medicinal and culinary use, especially in India. Haritaki has been revered for centuries as a life-giving species, and the fruits are incorporated into fresh, dried, and cooked culinary preparations.
Nutritional Value
Haritaki is nicknamed the “king of medicine” in Tibet and is extensively used in Ayurveda, an ancient form of medicine from India. Ayurveda is the “mother of all healing” and has been practiced for thousands of years. In Ayurveda, Haritaki is thought to balance all doshas or energies in the body and is a source of magnesium to control nerve functions, vitamin C to boost the immune system, and vitamin K to assist with wound healing. The fruits also provide antioxidant, anti-inflammatory, and antimicrobial properties. In natural medicines, Haritaki is typically dried and powdered. The powder is mixed into various substances such as clarified butter or ghee, sugar syrups, oil, or rock salt. The powder is also made into tablet form as a daily nutrient. Haritaki is believed to help purify wounds, act as a digestive aid, and reduce symptoms associated with ulcers and dental issues. It is also used for coughs, phlegm, and various skin disorders. Beyond medicinal uses, Haritaki powder is made into a paste and layered on the scalp as a method to treat dandruff, and when combined with other ingredients, it is used as a natural hair dye. The powder can also be mixed with rose water and used on the skin or combined with ghee to soothe cracked feet.
Applications
Haritaki has a sour, subtly bitter taste and is utilized for fresh, cooked, and dried preparations. The fruits are consumed raw when young and green and are eaten as a natural diuretic and digestion enhancement. In parts of India, it is common to consume the fruits in fresh or dried form after a meal to aid in digestion. If the fruits are dried, they are cut into pieces and the fruit is sucked on and then discarded. Haritaki is also traditionally boiled with sugar and pickled for extended use. The fruits are tossed into salads, used in various preserves, or fried and consumed as a snack. In Southern and Southeastern Asian markets, Haritaki is sold fresh, dried, and powdered, in oil form, or in a paste. Dried and powdered fruits are a central flavoring in black salt, a condiment served with fresh fruits as a dipping powder. In Nagaland, Haritaki is known as Bitter fruit, and fruits such as pineapples are served with black salt as a flavor enhancement. Fresh Haritaki should be immediately consumed for the best quality and flavor. The fruits will be kept for a few days when stored in a plastic bag in the refrigerator’s crisper drawer. In Asia, it is common for families to purchase fruits from local markets and consume or pickle the fruits within the same day. Some families also forage their own fruits from the tree and only take enough fruits for what they need, so they do not have to store them for extended periods.
Ethnic/Cultural Info
Haritaki was said to have been created from a drop of nectar that fell from the cup of Lord Indra. This legend stems from ancient Hindu scriptures called the Vedas, a compilation of Sanskrit-written texts that discuss religion, culture, and philosophy. Lord Indra is the Hindu god of the heavens and storms, having power over the weather, thunder, lightning, and rain. When the drop of nectar fell from the celestial cup of Lord Indra, the drop hit the earth and sprouted the Haritaki tree. This creation story has led Haritaki to become sacred in Hinduism, and the fruits are often incorporated into various rituals, offerings, and traditional practices. Haritaki is notably a part of Triphala, an ancient Ayurvedic herbal remedy comprised of three fruits: Bibhitaki, Haritaki, and Amalaki. All three fruits have been used in Ayurvedic remedies for thousands of years, and Triphala is used to balance Kapha, Pitta, and Vata, or doshas.
Geography/History
Haritaki is native to Asia and is primarily found in tropical to subtropical regions of India, Sri Lanka, Pakistan, Nepal, Southwestern China, and parts of Southeast Asia. In India, the species has sites of origin in mountainous and forested regions of northern and northeastern states, especially in West Bengal and Assam. Most Haritaki trees thrive in low elevations and can survive up to 1,500 meters. They have remained mostly a wild species, rarely grown for commercial cultivation. Haritaki has been planted on a small scale in home and private gardens, and the fruits are harvested for medicinal and culinary use. The species has also spread throughout Southeast Asia with migrating peoples but has not expanded outside of Asia. Today, Haritaki is sold fresh and dried through local markets in Southern and Southeastern Asia. The Haritaki featured in the photograph above was sourced through Mao Market, a fresh market in Kohima, the capital city of Nagaland, a state in Northeastern India.
