Origin: India
Production: Amla fruit is the small, yellow, edible fruit of the deciduous Phyllanthus emblica tree. In autumn, the fruit ripens and is harvested by hand.
Qualities: Amla fruit is also known as Indian gooseberry or amalaki. It is native to India and could be considered one of the most medicinal plants used in Ayurvedic medicine. It is very rich in vitamin C (30% more than oranges), and contains many minerals, tannins, polyphenols, flavonoids, as well as phytochemicals, calcium, phosphorus, iron, carotene, and vitamin B complex.
According to a 2010 study researching the total antioxidant content of over 3100 foods worldwide, the Amla berry turned out to be the leader by far with 262 mmol/100g which is 200 times the antioxidant content of blueberries! Antioxidants are linked to the elimination of free radicals associated with aging.
The list of uses in Ayurvedic medicine is long and includes anti-inflammatory effects on joints, fever reduction, heart strengthening, control of blood sugar, treatment of urinary tract infections, improving eyesight, strengthening bones, teeth, and nails, relieving constipation, treating insomnia, improving fertility, detoxifying and supporting liver health, and boosting the immune system.
Common Use: The taste of Amla fruit has been described as sour, bitter, and astringent, and is therefore often taken encapsulated. The strong flavor can also be "hidden" in smoothies, or taken by mixing with a sweetener. An amla paste can be made by mixing the powder with water, and it can be applied topically on the skin as a mask or on hair for nourishment and revitalization.
Storage: Store in a cool, dark, dry place. Refrigeration not required.
Safety: We recommend that you consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.