Amla / Aavla / आवळा / Indian Gooseberry / Phyllanthus emblica L

Other Names

  • Local Name: Amla / Aavla / आवळा
  • Common Name: Indian Gooseberry
  • Botanical Name: Phyllanthus emblica L

Status & Habitat

  • Habitat: Tree
  • Occurrence: Moist and Dry Forest Areas
  • Season of Availability: February-June
  • Geography: Tropical and South Asia
  • Method of Propagation: Seeds or wood cuttings
  • Part used for Propagation: Seeds or softwood pieces

Edible Parts

  • Edible Parts: Fruits, Bark, Leaf, Flower & Seed
  • Can be Eaten Raw: Yes

Method of Consumption

  • Raw: Yes
  • Ripe: Yes
  • Both Raw & Ripe: Yes
  • Dangerous Form to Consume: N/A
  • As Food: Fruit eaten raw or cooked; made into curries or syrups; candied or pickled.
  • As Medicine: Applying oil to the scalp improves hair health; powder helps with respiratory health; helps with weight loss.
  • Cooking Method: Fruit eaten raw or cooked; made into curries or syrups; candied or pickled.
  • Preservation / Curing Technique: Pickling or drying.
  • Does Require Another Plants to be cooked together: N/A
  • Souring Agents Required: N/A

Nutritional & Medicinal Benefits

  • Nutritional Benefit: Rich in vitamin C and antioxidants.
  • Medicinal Benefit: Helps improve hair health; respiratory health; helps with weight loss and gain.

Tribal Wisdom

  • Tribal Wisdom: Applying oil to scalp improves hair health; powder helps with respiratory health; helps with weight loss.

Recipes / Usage

  • Tribal Recipe / Usage: Pickle:
    Wash and steam amlas for 10 minutes until they open. Cool and separate segments, removing seeds. Dry roast mustard, methi, and fennel seeds, blend to a powder. Heat oil, add mustard, hing, and steamed amlas. Sauté, add chilli powder, turmeric, salt, and pickle masala.

Image Gallery

Amla / Aavla / आवळा / Indian Gooseberry / Phyllanthus emblica L

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