Alpine Herb Bhui Amla Herb Cut (Chanca Piedra)

Botanical Name: Phyllanthus niruri

Common Name:

• English: Chanca Piedra
• Sanskrit: Bhumyamalaki, Bhuumyaamalaki
• Also, known as: Tamalaki, Nela usirika, Bahuphala, Bhuin amla, Mahidhatrika, Kizhukai nelli, Lodhar, Bhuin amla, Bhumamla, Bhumi amalaki, Bhui amali, Kaizanelli, Ajjhada, Bhony amari, Bhonyamali, Nalanelli, Keezhanelli, Bhuiawali, Niruri, Cuebra pedra, Dukong anak, Rami buah, Turi hutan, Stone breaker, Gale of the wind.

Origin: India

Harvested: Wild

Part used: Whole Plant

General Information:

Bhui Amla consists of root, stem and leave, an annual herb 10-15 cm height. Root is small 2-10 cm long, almost straight, gradually tapering with several fibrous with external surface light brown. Leaflets arrange in two rows with alternate, and opposite, up to 2 cm long and 0.5-1 cm wide with greenish-brown in color, slightly bitter in taste.

Bhui Amla is an important plant of the Indian Ayurvedic system of medicine.

How to use:

Hot Infusion:

The basic method for dried herbs and flower is, take 2-3 tablespoons of dried herb in a cup or teapot. Pour hot water over it and cover it with lid for 10-30 minutes. Hot water is needed to draw out the antioxidants, enzymes, vitamins, flavonoids and volatile oils from the botanicals. Strain and squeeze out as much as liquid as possible and enjoy!

Tips:

• You can sweeten your herbal tea with bit of honey, natural fruit juice, stevia leaves powder and or licorice root powder.
• You can make ice cubes or pops by freezing tea in ice tray or pop molds.

Precautions: 

You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.

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This information has not been evaluated by Health Canada.

This information is not intended to diagnose, treat, cure, or prevent any disease.