Amla Whole

Amla, also known as Indian Gooseberry, comes from the Phyllanthus emblica tree and is widely used in both Indian cooking and traditional Ayurvedic practices. These small, green fruits are known for their sharp, sour taste with a light natural sweetness.

In the kitchen, Amla is used in pickles, chutneys, jams, and syrups, where its bright acidity adds a distinct, refreshing flavor. It can be used whole, dried, or pickled, giving it flexibility across a wide range of recipes. Its tartness also works well in beverages and traditional herbal preparations.

Amla is well known for its high natural vitamin C content and has a long history of traditional use in Ayurveda, where it is often prepared as tonics and powders.

How to use it

Simmer two or three whole dried pieces in about two cups of water for fifteen to twenty minutes, then strain. The dried fruit can also be soaked in warm water for an hour to soften before being chopped into chutneys and pickles, or ground to a coarse powder in a spice grinder. Kept sealed in a dry cupboard the whole fruit holds well for a year or more. Technique tip: keep the lid on while it simmers, since a covered pot holds back the aroma that otherwise leaves with the steam.

Botanical Name: Phyllanthus emblica
Also known as: Amalaki, Indian Gooseberry, आंवला, نلیکھی, アムラ, الأملاك