Amla, the Indian gooseberry (Emblica officinalis, also written Phyllanthus emblica), is a small, pale green, ribbed fruit. It is firm, intensely sour and astringent, and almost nobody eats it plain.
It has long been preserved: pickled in oil and spices, candied as murabba, dried into sweets, ground into chutney. In many parts of India fresh amla appears in the cooler months, and these preparations are how families keep it through the year.
The powder
Amla powder is made from the dried fruit. Ours is seedless, meaning the stone is removed before grinding, and it comes in a 150 g jar with nothing added. The flavour is strongly sour, so use a little.
- Stir a pinch into water with honey or jaggery
- Add to chutneys, raita and batters
- Blend a small pinch into a smoothie
- Whisk into buttermilk or a cooling drink with a little jaggery
A quick amla and mint chutney
Blend a handful of mint or coriander leaves with a green chilli, a pinch of salt and half a teaspoon of amla powder, adding a spoon or two of water to loosen it. Taste and adjust. The amla gives the sourness you would normally get from lemon or tamarind, so no extra acid is needed. Stir it into yogurt for a quick dip.
In batters and doughs
A small pinch of amla powder in dosa or pancake batter adds a gentle sourness. Because the powder is strong, begin with less than you think you need and taste as you go.
Amla and triphala
Amla is one of the three fruits in triphala, along with bibhitaki and haritaki. That is where the name comes from: tri, three; phala, fruit. If you are curious about the blend, our Triphala Powder combines all three.
Storage
Keep the jar closed, in a cool, dry place away from sunlight. Shelf life is 18 months. If you are pregnant, nursing, have a medical condition or take medication, speak to your doctor before using any herbal product.
Frequently asked questions
Frequently asked questions
What does amla powder taste like?
Sharply sour and astringent. A little goes a long way.
What is the difference between amla and triphala?
Amla is a single fruit. Triphala is a traditional blend of three fruits, of which amla is one.
How do I use amla powder?
Stir a pinch into water with honey or jaggery, or add it to chutneys, raita and batters.
What is in Indiwilds Amla Powder?
Only seedless amla, Emblica officinalis. Nothing is added.