Indian Name: Amla
Scientific Name: Phyllanthus emblica L. (Synonym: Emblica officinalis)

The Indian Gooseberry, or Amla, is a tangy seasonal fruit available during the winter months. It is a fruit with a peculiar mix of tastes, containing five of the six tastes from bitter, pungent, sweet to astringent and sour and is famous in India as a health and beauty aid. Popularly known as Amalki in Sanskrit (sustainer) or Dhatri (Nurse), this tiny fruit is a known powerhouse of goodness, packed with nutrients like proteins, carbohydrates, potassium, fiber, minerals and vitamins

Amla is native to the subtropical South Asian countries of India, Pakistan, and Bangladesh. Amla is grown in topical desert areas of India and is commercially produced in northern India. It is revered by the Hindu and its use has been woven into religious rites and ceremonies. During World War II powder, candies and tables made from dried Amla were given to Indian soldiers as a vitamin C supplement.

Amla are small, round berries with light-green skin. The skin is almost translucent, with 6 to 8 faint yellow striations, making the Amla appear to be segmented. The skin is tough, yet thin with a flesh that is crisp and juicy with a taste both sour and bitter. The flesh of an Amla is also somewhat astringent. In the center of the berry lies a hexagonal-shaped stone with 6 small seeds.

Amla has been used in Ayurvedic medicine for centuries to restore health and vitality and to quench thirst. The fruit stimulates the salivary glands. It is prescribed for diabetes and high cholesterol, digestive health, heart health, coughs and throat inflammation. In rural India, it is said that if you take a sip of water after eating an Amla, the water will take on a very sweet taste.

Amla fruit has exceptional antioxidant content; the berries are juiced for their extracts and dried into powders for capsules. Studies have shown its nutrient content to have phenols, flavonoids, and tannins, along with a wide array of other antioxidants. The Indian gooseberries contain 20 times the amount of vitamin C as an orange.

Amla can be eaten fresh, though the bitter taste is better offset with a sprinkle of salt. To rid the berries of their bitter flavor, soak them in salt water before preparing. Traditionally used in India for pickles and chutneys, the Indian gooseberry has both sweet and savory applications. Amla murabba is a sweet preserve served with Indian flatbread. Amla can be baked into tarts or the juice used as a flavoring for vinegars and marinades.

Drinking the juice of fresh amla is the best way to reap the benefits of this fruit. Amla is easily available from December through April. However, if you can’t handle the sour shot, try these tasty options:

Dried:
Deseed and chop amla into small pieces. Mix with a little salt and leave to dry in sunlight for a few days. Once it is completely dehydrated, store in a dry jar for an ideal on-the-go snack.

Pickled:
Make a spicy amla achaar or a sweet murabba by soaking amla in sugary water.