Indian Gooseberry
The first time I tried a raw amla, the sourness was so intense, my face wouldn’t stop from scrunching up. My friends dared each other to eat a whole fruit, and we ended up racing to grab water, laughing through the tangy burn. That sharp, puckering taste is exactly what makes amla so memorable.
—– Anjali Rawat, Himachal Pradesh
What is it?
Amla (Phyllanthus emblica), also known as the Indian gooseberry, is a medium-sized tree with closely pinnate leaves and pale green flowers. It grows throughout India and produces small, sour-tasting fruits. The flowers eventually develop into fleshy, greenish-yellow, edible fruits that are somewhat fibrous and distinctly sour. In fact, the fruit’s characteristic sourness is reflected in its name: “amla” literally means “sour” in Hindi. There are three primary varieties: Banarasi Amla, Francis Amla, and Chaikaya Amla.
What other names does it have?
Botanical Name: Phyllanthus emblica
Regional Names: Amla (Hindi), Awla (Marathi), Neellika (Tamil), Ambala (Gujarati), Ambla (Punjabi), Nellikka (Malayalam), Anla (Odia), Usirikaya (Telugu)
When is it in season?
Where is it found?
The edible amla fruit is primarily found in regions of India, Southeast Asia, China, Iran, and Pakistan. In India, the trees grow in a variety of environments, including cliffs, mountains, and tropical and subtropical regions. As a deep-rooted, deciduous species, the Amla tree is highly adaptable. It can be grown in a wide variety of soil types, from clay to sandy loam, and thrives in both arid and semi-arid environments. The tree can tolerate temperatures up to 46°C and requires a sufficient amount of annual rainfall. Source
What is its history/cultural significance?
In India, the area under Amla cultivation has expanded rapidly, from approximately 3,000 hectares in the early 1980s to over 50,000 hectares by 2003. Current trends suggest that this could increase to 100,000 hectares in the near future. The fruit is primarily cultivated in Uttar Pradesh, followed by Gujarat, and the plant can also be grown on wasteland. A single Amla fruit contains more vitamin C than three oranges or 16 bananas and is highly valued for its medicinal properties, particularly in hair and scalp care. Amla oil is prepared by soaking dried berries in coconut oil for several days, allowing the extraction of oil-soluble vitamins. Amla Navami, a significant festival, is celebrated in honour of the tree and its fruits.
How can you use it?
Wash the Amla thoroughly to remove any dirt or residues. Each fruit contains a single hard seed; gently bite into the fruit or cut it to separate the pulp from the seed. It can be used to make jams, pickles, and chutneys.
What states can I find it in?
What parts of the plant are edible?
Fruit
Is it nutritious?
Amla is a good source of fibre, protein, and minerals such as iron, calcium, and phosphorus, in addition to being rich in ascorbic acid (Vitamin C).Source
How do you store it?
To store Amla, wrap the fruits in paper or newspaper to absorb any excess moisture. Place them in the crisper drawer of your refrigerator, where they will remain fresh for up to three weeks.
Recipes:
Amla Murabba Recipe by Aarthi
Amlaa Achar Recipe by Adam Sabel
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.
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