Amla: why Ayurveda prizes the Indian gooseberry

Few fruits are as important in Ayurveda as amla. Known in Sanskrit as Amalaki, the Indian gooseberry is a rasayana in its own right, one of the three fruits of Triphala and the main ingredient of Chyawanprash.

The fruit

Amla (Phyllanthus emblica) grows on a medium-sized tree with feathery leaves. The round, pale-green fruits are about the size of a large marble, with faint vertical lines. They are intensely sour and astringent when bitten, leaving a sweet aftertaste, especially after a drink of water.

Five tastes in one fruit

Ayurveda recognises six tastes: sweet, sour, salty, pungent, bitter and astringent. Amla is said to contain five of them, all except salty, with sour dominant. This is one reason it is considered so balancing.

Although it is sour, amla is described as cooling, which is unusual. It is said to balance all three doshas, especially pitta.

A natural source of vitamin C

Amla is one of the richest natural sources of vitamin C. Unlike many fruits, it is traditionally said to keep much of its value when dried or preserved, which is why dried amla is used so widely.

How amla is used

• Fresh: eaten raw with a pinch of salt, or juiced.
• Preserved: as murabba (in syrup), pickles and candies.
• Dried: as powder, on its own or in Triphala.
• Chyawanprash: a classical rasayana jam made with amla and many other herbs.
• Hair care: in oils and hair rinses.

In Ayurvedic tradition

Amla is traditionally taken to support immunity, digestion, the skin and the hair. As a rasayana it is suited to daily use, often in the morning.

Taking care

As a food, amla is widely eaten. Concentrated supplements may not suit people with very sensitive stomachs, and anyone taking regular medication should check with a doctor before using concentrated amla products.

In Girivana products

Amla is one of the key ingredients in Immuno Boost and Nature Vita.