Amla Indian gooseberry

In traditional Indian medicine, dried and fresh fruits of the plant are used. All parts of the plant are used in various Ayurvedic/Unani medicine (Jawarish amla) herbal preparations, including the fruit, seed, leaves, root, bark and flowers.[6] According to Ayurveda, amla fruit is sour (amla) and astringent (kashaya) in taste (rasa), with sweet (madhura), bitter (tikta) and pungent (katu) secondary tastes (anurasas).[6] Its qualities (gunas) are light (laghu) and dry (ruksha), the postdigestive effect (vipaka) is sweet (madhura) and its energy (virya) is cooling (shita).[7]

According to Ayurveda, amla balances all three doshas (fundamental bodily bio-elements) - pitta, vāta and kapha. While amla is unusual in that it contains five out of the six tastes recognized by Ayurveda, it is most important to recognize the effects of the "virya", or potency, and "vipaka", or post-digestive effect. Considered in this light, amla is particularly helpful in reducing pitta because of its cooling energy.[6] It also balances both pitta and vāta by virtue of its sweet taste. The kapha is balanced primarily due to its drying action. It may be used as a rasayana (rejuvenative) to promote longevity, and traditionally to enhance digestion (dipanapachana), treat constipation (anuloma), reduce fever (jvaraghna), purify the blood (raktaprasadana), reduce cough (kasahara), alleviate asthma (svasahara), strengthen the heart (hrdaya), benefit the eyes (chakshushya), stimulate hair growth (romasanjana), enliven the body (jivaniya), and enhance intellect (medhya).[6][7]

In Ayurvedic polyherbal formulations, Indian gooseberry is a common constituent, and most notably is the primary ingredient in an ancient herbal rasayana called Chyawanprash.[8] This formula, which contains 43 herbal ingredients as well as clarified butter, sesame oil, sugar cane juice, and honey, was first mentioned in the Charaka Samhita as a premier rejuvenative compound.[9][10]

Culinary use

Pratapgarh is one of the largest producers and suppliers of Indian gooseberries. In this region, the fruit is commonly pickled with salt, oil, and spices. The amla fruit is eaten raw or cooked into various dishes. In Pratapgarh, tender varieties are used to prepare dal (a lentil preparation), and amle ka murabbah, a sweet dish made by soaking the berries in sugar syrup until they are candied. It is traditionally consumed after meals.

In the Batak area of Sumatra, Indonesia, the inner bark is used to impart an astringent, bitter taste to the broth of a traditional fish soup known as holat.[11]

Other uses

Popularly used in inks, shampoos and hair oils, the high tannin content of Indian gooseberry fruit serves as a mordant for fixing dyes in fabrics.[6] Amla shampoos and hair oil are traditionally believed to nourish the hair and scalp and prevent premature grey hair.[12]

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