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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