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Martyn Williams
Reading a Haritaki Lab Report: Chebulic Acid, Tannins, and Natural Variation
How to read a haritaki certificate of analysis, what the tannin family in Terminalia chebula actually looks like, and why a single chebulic acid number needs context.
Martyn Williams
How Haritaki Is Made: Why Grinding Temperature Matters (and Why One Acid Doesn't Tell the Story)
Exactly how a Kailash Herbals haritaki capsule is made, from Himalayan harvest to low-temperature grinding, and why a single chebulic acid percentage is the wrong way to judge a whole fruit.
Martyn Williams
Whole Fruit vs Standardized Extract: What Ayurveda Actually Prescribed
Some sellers now market haritaki on a single chebulic acid percentage. Here is what the Ayurvedic tradition actually prescribed, and why whole fruit and standardized extract are different products.
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