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Botanical Name: Terminalia chebula
Plant Part Used: Fruits
Processing Method: Drying, Grinding
Also known as Chebulic or black cherry plum, Haritaki is native to India, China, and Nepal. Haritaki is a deciduous woody plant that belongs to the family of Combretaceae. These fruits are orangish-brown in colour. The major active component in haritaki is tannin such as gallic acid, chebulagic acid, punicalagin, chebulanin, corilagin, neochebulinic acid, ellagic acid, and chebulinic acid. It also contains fatty acids, amino acids, glucose, tannins, and quinines.
Main Producing Countries |
China, India and Nepal
|
Product Use |
Haritaki (Terminalia chebula) is a fruit tree native to Southeast Asia, specifically in India, Nepal, and China. The harvesting of the fruit takes place in the months of August and September, with the fully ripe fruits being manually picked from the trees. The harvested fruits are washed and dried in the sun until they shrivel, turning black and acquiring a slightly wrinkled appearance. The dried fruits are then sorted, cleaned, and graded according to size for further processing. The main regions where Haritaki is cultivated include Bengal, Madras, and Mumbai in India, as well as Nepal, China, and Sri Lanka.
Note: Information contained herein is believed to be accurate and is offered in good faith for the benefit of the customer: Green Jeeva, LLC., however does not assume any liability or risk involved in the use of its products since the conditions of use are beyond our control. Nothing contained herein shall constitute an express or implied guarantee or warranty with respect to Green Jeeva, LLC’s or their use.
Serving Size: 100g
| Amount/serving | % Daily Value* | |
| Total Fat 61g | 93.85% | |
|---|---|---|
| Saturated Fat 0g | 0.00% | |
| Trans Fat 0g | % | |
| Cholesterol 0mg | % | |
| Sodium 1.56mg | 0.04% | |
| Total Carbohydrate 28.2g | 9.33% | |
| Dietary Fiber 2.7g | 9.64% | |
| Total Sugars 0g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 4.38g | 8.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 1.18mg | 0.08% | |
| Iron 870.1mg | 4833.33% | |
| Potassium 4.15mg | 0.09% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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| Items | Specification | Test Methods |
|---|---|---|
| Physical Analysis | ||
| Description | Powder | Organoleptic |
| Color | Brown | Organoleptic |
| Odor | Characteristic | Organoleptic |
| Taste | Characteristic | Organoleptic |
| Mesh size | NLT 95% Passes through #40 mesh | USP<786> |
| Loss on drying | NMT 5.0% w/w | USP<731> |
| Total ash | NMT 5.0% w/w | USP<561> |
| Mesh size | Passed through 80 Sieve- 95% | USP<786> |
| Mesh size | Passed through 100 Sieve- 85% | USP<786> |
| Water Solubility | NLT 20% | USP |
| Total Heavy Metals | NMT 10 ppm | USP<231> |
| Lead | NMT 2 ppm | USP<232> |
| Arsenic | NMT 1 ppm | USP<232> |
| Mercury | NMT 0.5 ppm | USP<232> |
| Cadmium | NMT 0.5 ppm | USP<232> |
| Microbiology Test | ||
| Total Plate Count | NMT 100,000 cfu/g | USP<61> |
| Yeast & Mold | NMT 1000 cfu/g | USP<61> |
| E. Coli | Absent | USP<62> |
| Salmonella | Absent | USP<62> |
| Coliform | NMT 1000 cfu/g | USP<62> |
| Listeria Species | Absent | USP<62> |
Synonyms
Biological Source
Terminalia chebula
Parts Used
Major components Other constituents
Detail not available
Health categoriesDescription
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