Chanca Piedra Capsules, Tea or Powder: How to Choose a Format

The short answer: Chanca piedra (Phyllanthus niruri) is sold three ways: as capsules, as dried loose herb for tea, and as bulk powder. Capsules give the same amount every serving with no bitter taste; tea is the traditional Peruvian preparation; powder is flexible but hard to measure. The right choice depends on your routine.

How do the three formats compare?

How is chanca piedra tea traditionally made?

A common home method in Peru: bring 2 cups (500 ml) of water to a boil, add 1 tablespoon of dried chanca piedra (leaves and stems), simmer 5 minutes, then steep 10 minutes off the heat and strain. Many people add lemon or a little honey because the infusion is bitter.

Why do people choose capsules?

Capsules remove the two biggest hurdles of the tea, the bitterness and the prep time, and every serving is the same. Our Stone Breaker capsules provide 1.2 g of a botanical complex per 2 capsules, built around Phyllanthus niruri root, leaf and stem extract with parsley leaf, celery seed, Bororganic Glycine and BioPerine®.

What does it cost per serving?

At the October 2026 list price of $24.95 for 60 capsules (30 servings), our capsules work out to about $0.83 per serving. Loose herb can be cheaper per cup, but the strength of each cup varies.

What are common mistakes when buying chanca piedra?

• Not checking the botanical name, since several Phyllanthus species are sold under similar names
• Ignoring the other-ingredients list
• Buying a huge bag of loose herb that goes stale before you finish it
• Taking more than the label serving

For the plant itself and its names, see Stone Breaker: the plant, the name and our label.

How do you store each format?

Keep capsules tightly closed in a cool, dark, dry place. Store loose herb in an airtight jar away from light and use within a few months.

Frequently asked questions

What customers say

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