Amla is highly prized for its nutritional richness, particularly its exceptionally high vitamin C content, and is used both in traditional medicine and culinary applications. Its tart taste might vary depending on ripeness and its versatile uses make it an integral part of many cultures.
- Name: Amla Fruit (Phyllanthus emblica)
- Description: Medium-sized deciduous tree with feathery leaves.
- Fruit:
- Small, round, greenish-yellow fruit; sour and slightly bitter when raw.
- Taste can vary from extremely sour to slightly sweet when ripe.
- Uses:
- Health Benefits: Rich in vitamin C, antioxidants, and other nutrients, utilized in Ayurvedic medicine.
- Culinary: Consumed fresh, pickled, or used in jams, preserves, and dishes.
- Nutritional Value:
- High in vitamin C, also contains vitamin A, minerals, and antioxidants.
- Cultivation:
- Grows in various climates, thrives in subtropical areas with well-drained soil and sunlight.
- Propagated from seeds, cuttings, or grafting.
- Preparation:
- Eaten fresh or processed into various forms for consumption or medicinal use.
- Used in recipes, preserves, and Ayurvedic preparations.
- Availability:
- Seasonal, harvested in late summer to early autumn.
- Research:
- Ongoing studies explore its health benefits, especially its high vitamin C content and antioxidants.
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