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Bibhitaki is an astringent and tonifying herb for mucous membranes

Bibhitaki

Terminalia belerica

Combretaceae

Bibhitaki is the ‘one who keeps you away from disease’ as it is literally ‘fearless’ of all diseases. This small, dry fruit has a specific drying, astringing and strengthening action on the mucus membranes throughout the body, especially in the lungs, intestines and urinary system.

Sustainability Status

Sustainability status

Not currently on risk lists but complete data may be missing on the status of the species. Read more about our sustainability guide.

Key benefits
  • Strengthens urinary system
  • Supports mucus membranes in lungs

  • How does it feel?

    Bibhitaki is a large deciduous tree native to Indian forests and plains, growing up to 20 metres in height. It has a distinctive thick, dark green bark and a large crown canopy. Leaves are often clustered towards the ends of branches and the flowers are a greenish/yellow colouring arranged in spikes and produce a distinctive and often unpleasant odour. The fruits of this plant, which is the portion used medicinally, are green when young and then turn a yellow colour and become slightly ribbed to touch when they are mature.

    Bibhitaki (Terminalia belerica)
    Bibhitaki (Terminalia belerica)
    Bibhitaki (Terminalia belerica)

  • What can I use it for?

    Bibhitaki is a naturally strong astringent, tonifying mucous membranes throughout the body, with a particularly strong effect within the digestive tract, improving peristaltic motion. It has also demonstrated the ability to reduce lipid volume in the blood stream, impacting upon blood cholesterol levels and heart health. Bibhitaki contains a small portion of cardiac glycosides which, alongside its ability to reduce lipid congestion, protect the functioning of the heart.

  • Into the heart of bibhitaki

    Bibhitaki is a potent astringent and tonifying herb for the body’s mucous membranes. The astringent qualities of this plant make it effective at drying and removing excessive levels of congestive mucous or fluid build-up present within the body. It has a particular affinity for the digestive tract, being part of the famous Ayurvedic formula for the digestion known as Triphala. It encourages strength and tone within the digestive system, and improves digestive motion and efficiency. It’s strengthening and toning activity within the body extends to the nervous system, strengthening it during periods of excessive stress. It also strengthens and tones mucous membranes within the respiratory system, protecting it from chronic congestive mucous build up.

    Asthma, bronchitis, cough, laryngitis and where there is copious, white or clear phlegm, Bibhitaki can help to clear and dry this congestion.Also used to soothe a sore throat when mixed with honey and also used as a gargle.

    It has a particular affinity for the upper body and head. It clears congestion from the eyes, ears, nose and throat. Also indicated for helping to maintain hair growth.

    Diarrhoea, colitis, Crohn’s disease, intestinal inflammation and parasites. It has a dual action of being both astringent and laxative that helps to increase peristalsis as well as strengthen the mucus membranes of the colon. The unripe fruits have a stronger laxative action and the ripe fruits are more astringent.

    Bladder stones, cloudy urine through its ability to clear mucous congestion and/or congestion caused by infection.

    Insomnia; its astringent nature can strengthen irritated and sensitive nerves of the head.

    Its cardiac glycoside content and ability to reduce stagnant congestion indicate its use for cardiac congestion and insufficiency.

  • Traditional actions

    Herbal actions describe therapeutic changes that occur in the body in response to taking a herb. These actions are used to express how a herb physiologically influences cells, tissues, organs or systems. Clinical observations are traditionally what have defined these actions: an increase in urine output, diuretic; improved wound healing, vulnerary; or a reduction in fever, antipyretic. These descriptors too have become a means to group herbs by their effects on the body — herbs with a nervine action have become the nervines, herbs with a bitter action are the bitters. Recognising herbs as members of these groups provides a preliminary familiarity with their mechanisms from which to then develop an understanding of their affinities and nuance and discern their clinical significance.

    Western actions

    Ayurvedic actions

  • Traditional energetic actions

    Herbal energetics are the descriptions Herbalists have given to plants, mushrooms, lichens, foods, and some minerals based on the direct experience of how they taste, feel, and work in the body. All traditional health systems use these principles to explain how the environment we live in and absorb, impacts our health. Find out more about traditional energetic actions in our article “An introduction to herbal energetics“.

  • Did you know?

    The seeds of this plant are 40% oil and are often harvested for use as a biodiesel. The bibhitaki fruits are also a key ingredient in the famous Ayurvedic combination known as Triphala.

Additional information

  • Safety

    No safety issues of concern.

  • Dosage

    Tincture: 3–15ml of a (1:3, 25%)

    Dried: 250mg–3g/day

Triphala (Terminalia chebula, Terminala belerica & Emblica officinalis)

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    Aromatic
    An ‘aromatic’ remedy, high in volatile essential oils, was most often associated with calming and sometimes ‘warming’ the digestion. Most kitchen spices and herbs have this quality: they were used both as flavouring and to ease the digestion of sometimes challenging pre-industrial foods. Many aromatics are classed as ‘carminatives’ and are used to reduce colic, bloating and agitated digestion.They also often feature in respiratory remedies for colds, chest and other airway infections. They are also classic calming inhalants and massage oils, and are the basis of aromatherapy for their mental benefits.
    Astringent
    The astringent taste you get with many plants (the most familiar is black tea after being stewed too long, or some red wines) is produced by complex polyphenols such as tannins. Tannins are used in concentrated form (eg from oak bark) to make leather from animal skins. The process of ‘tanning’ involves the coagulation of relatively fluid proteins in living tissues into tight clotted fibres (similar to the process of boiling an egg). Tannins in effect turn exposed surfaces on the body into leather. In the case of the lining of mouth and upper digestive tract this is only temporary as new mucosa are replenished, but in the meantime can calm inflamed or irritated surfaces. In the case of open wounds tannins can be a life-saver – when strong (as in the bark of broadleaved trees) they can seal a damaged surface.One group of tannins, the reddish-brown ‘condensed tannins’ are procyanidins, which can reduce inflammation and oxidative damage.
    Bitter
    Bitters are a very complex group of phytochemicals that stimulate the bitter receptors in the mouth. They were some of the most valuable remedies in ancient medicine. They were experienced as stimulating appetite and switching on a wide range of key digestive functions, including increasing bile clearance from the liver (as bile is a key factor in bowel health this can be translated into improving bowel functions and the microbiome). Many of these reputations are being supported by new research on the role of bitter receptors in the mouth and elsewhere round the body.Bitters were also seen as ‘cooling’ reducing the intensity of some fevers and inflammatory diseases.
    Cooling
    Traditional ‘cold’ or cooling’ remedies often contain bitter phytonutrients such a iridoids (gentian), sesiquterpenes (chamomile), anthraquinones (rhubarb root), mucilages (marshmallow), some alkaloids and flavonoids. They tend to influence the digestive system, liver and kidneys. Cooling herbs do just that; they diffuse, drain and clear heat from areas of inflammation, redness and irritation. Sweet, bitter and astringent herbs tend to be cooling.
    Hot
    Traditional ‘hot’ or ‘heating’ remedies, often containing spice ingredients like capsaicin, the gingerols (ginger), piperine (black or long pepper), curcumin (turmeric) or the sulfurous isothiocyanates from mustard, horseradich or wasabi, generate warmth when taken. In modern times this might translate as thermogenic and circulatory stimulant effects. There is evidence of improved tissue blood flow with such remedies: this would lead to a reduction in build-up of metabolites and tissue damage.Heating remedies were used to counter the impact of cold, reducing any symptoms made worse in the cold..
    Mucilaginous
    Mucilages are complex carbohydrate based plant constituents with a slimy or ‘unctuous’ feel especially when chewed or macerated in water. Their effect is due simply to their physical coating exposed surfaces. From prehistory they were most often used as wound remedies for their soothing and healing effects on damaged tissues. Nowadays they are used more for these effects on the digestive lining, from the throat to the stomach, where they can relieve irritation and inflammation such as pharyngitis and gastritis. Some of the prominent mucilaginous remedies like slippery elm, aloe vera and the seaweeds can be used as physical buffers to reduce the harm and pain caused by reflux of excess stomach acid.Mucilages are also widely used to reduce dry coughing. Here the effect seems to be by reflex through embryonic nerve connections: reduced signals from the upper digestive wall appear to translate as reduced activity of airway muscles and increased activity of airway mucus cells.Some seed mucilages, such as in psyllium seed, flaxseed (linseed) or guar bean survive digestion to provide bulking laxative effects in the bowel. These can also reduce rate of absorption of sugar and cholesterol..
    Pungent
    The pungent flavour refers to the powerful taste of hot spices including mustard (Brassica spp.), ginger (Zingiber officinale), horseradish (Amoracia rusticana), chilli (Capsicum spp.), and garlic (Allium sativum). These herbs act to enliven and invigorate the senses, and they often also have heating qualities. Unlike other tastes, the effect is not linked to a specific receptor on the tongue and instead acts through direct irritation of tissues and nerve endings. Energetically, pungent herbs are known to disperse energy (qi) throughout the body. Pharmacologically, pungent herbs dry excess moisture and mucus, as well as stimulate digestion and metabolism.
    Resinous
    Resins are most familiar as tacky discharges from pine trees (and as the substance in amber, and rosin for violin bows). They were most valued however as the basis of ancient commodities like frankincense and myrrh (two of the three gifts of the Three Wise Men to the baby Jesus) and getting access to their source was one benefit to Solomon for marrying the Queen of Sheba (now Ethiopia). Resins were the original antiseptic remedies, ground and applied as powders or pastes to wounds or inflamed tissues, and were also used for mummification.With alcohol distillation it was found that they could be dissolved in 90% alcohol and in this form they remain a most powerful mouthwash and gargle, for infected sore throats and gum disease. They never attracted much early research interest because they permanently coat expensive glassware! For use in the mouth, gums and throat hey are best combined with concentrated licorice extracts to keep the resins in suspension and add extra soothing properties. It appears that they work both as local antiseptics and by stimulating white blood cell activity under the mucosal surface. They feel extremely effective!
    Salty
    The salty flavour is immediately distinctive. A grain dropped onto the tongue is instantly moistening and a sprinkle on food enkindles digestion. This easily recognisable flavour has its receptors right at the front of the tongue. The salty flavor creates moisture and heat, a sinking and heavy effect which is very grounding for the nervous system and encourages stability. People who are solid and reliable become known as ‘the salt of the earth'.
    Sharpness
    The sharp taste of some fruits, and almost all unripe fruits, as well as vinegar and fermented foods, is produced by weak acids (the taste is generated by H+ ions from acids stimulating the sour taste buds). Sour taste buds are hard-wired to generate immediate reflex responses elsewhere in the body. Anyone who likes the refreshing taste of lemon or other citrus in the morning will know that one reflex effect is increased saliva production.Other effects are subjective rather than confirmed by research but there is a consistent view that they include increased digestive activity and contraction of the gallbladder.
    Sour
    The sour taste occurs because of the stimulation of hydrogen ions which trigger the sour taste receptors on the tongue. The more acidic a substance, the more hydrogen ions will be released. The sour taste comes from acidic substances including citrus, fermented foods, tannins, and vinegars. Sour foods and herbs absorb excess moisture, whilst also increasing the production of saliva. Energetically, sour substances tonify the lungs, playing a role in disease prevention. Excessive use, however, can result in malabsorption of nutrients. Examples of sour herbs include, rosehips (Rosa canina), raspberry (Rubus idaeus), rhubarb (Rheum palmatum), schisandra (Schisandra chinensis), hawthorn (Crataegus monogyna) and ginkgo (Ginkgo biloba).
    Sweet
    In the days when most people never tasted sugar, ‘sweetness’ was associated with the taste of basic foods: that of cooked vegetables, cereals and meat. In other words sweet was the quality of nourishment, and ‘tonic’ remedies. Describing a remedy as sweet generally led to that remedy being used in convalescence or recovery from illness.Interestingly, the plant constituents most often found in classic tonics like licorice, ginseng are plant steroids including saponins, which also have a sweet taste.
    Umami
    The umami taste was originally discovered in 1985 in Japan and is directly translated from the Japanese as a ‘pleasant savoury taste’. It is referred to as the ‘fifth taste’ and is a salty, rich, and meaty flavour. The umami flavour is produced by amino acids (glutamic acid and aspartic acid) found in many food and plant sources including tomatoes, mushrooms, seaweeds and soy-based foods. Umami foods can improve nutritional absorption and digestion as there are also umami receptors in the gut as well as the mouth. Examples of umami herbs include green tea (Camellia sinensis), reishi (Ganoderma lucidum), nettle (Urtica dioica), cordyceps (Ophiocordyceps sinensis), shitake (Lentinula edodes) and bladderwrack (Fucus vesiculosus).

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