In the heart of ancient Ayurvedic tradition lies a fruit that has long been revered as the “Divine Nectar” – Amalaki, also called Indian Gooseberry or Amla. With its origins deeply rooted in the majestic landscapes of India, amalaki is seen as a symbol of vitality, rejuvenation, and timeless beauty in Ayurveda. This unassuming berry, small in stature yet mighty in its healing prowess, holds a cherished place in the world of holistic health practices.
 
But what sets Amalaki apart isn’t just its historical significance; it’s the tangible benefits it offers to those who seek a natural path to wellness. It’s a potent fruit that nourishes not only the body but also the mind and spirit. Read along as we discuss and explore everything there is to know about amla in the never-ending world of Ayurvedic Wisdom! 

Names

In English – Emblica myrobalan 
In Hindi – Amla, Aonla 
In Sanskrit – Amritaphala, Amritphala, amalaki, Dhatriphala

Amalaki as defined in Ayurvedic texts (Shloka verses)

अथामलक्या नामानि गुणाँश्चाह
वयस्यामलकी वृष्या जातीफलरसं शिवम् । धात्त्रीफलं श्रीफलं च तथामृतफलं स्मृतम् ॥
निष्वामलकमाख्यातं धात्त्री तिष्यफलाऽमृता ॥३८॥
हरीतकीसमं धात्रीफलं किन्तु विशेषतः । रक्तपित्तप्रमेहघ्नं परं वृष्यं रसायनम् ॥३९॥
हन्ति वातं तदम्लत्वात्पित्तं माधुर्यशैत्यतः । कफं रुक्षकषायत्वात्फलं धात्यास्त्रिदोषजित् ॥४०॥
यस्य यस्य फलस्येह वीयं भवति यादृशम् । तस्य तस्यैव वीर्येण मज्जानमपि निर्दिशेत् ॥४१॥
Bhavaprakasha Nighantu – Shloka no. 38-41 

हि० – आँवला
वयःस्थाऽऽमलकं वृष्यं जातीफलरसं शिवम् ।
धात्त्रीफलं श्रीफलं च तथाऽमृतफलं स्मृतम् ॥ २११॥
कषायं कटुतिक्ताम्लं स्वादु चामलकं हिमम् ।
सरं त्रिदोषहृद वृष्यं ज्वरप्घ्नं च रसायनम् ॥ २१२॥
हन्ति वातं तद्म्लत्वात्पित्तं माधुर्यशैत्यतः ।
कर्फ रुक्षकषायत्वात्फलं धाग्यास्त्रिदोषजित् ॥२१३॥
Dhanvantri Nighantu (10th A.D.): Guduchyadi Varga 

आँवला के विशेष गुण
कटु मधुरकषायं किञ्चिदम्लं कफप्नं रुचिकरमतिशीतं हन्ति पित्तास्त्रतापम् ।
श्रमवमनविबन्धाध्मानविष्टम्भदोषप्रशमनममृताभं चामलक्याः फलं स्यात् ॥
Raj Nighantu (17th A.D.): Amradi Varga 

हि० – आँवला
(श्रीफला पर्वकीटाख्या कोरङ्गामलकी शिवा’)
जातीफलरसा सीधुरसा सीधुफला तथा ।
वयःस्था चामृतफला तिष्या तिष्यफलाऽमृता ॥ २३५॥
धात्त्री वृष्या वृष्यफला दिव्या राधा मृतोद्भवा ।
धात्त्रीफलं शीतफलं तिष्यं रसकलं स्मृतम् ॥ २३६॥
श्रीफलञ्चामृतफलं कोलचामलकं शिवम् ।
शृङ्गी धात्त्री चामलकी शुक्तिः शुष्कामलक्यपि ॥ २३६॥
तद्वद् धात्नी स्वेदमेदोहराम्ला शुक्रला हिमा।
भग्नसंधानकृत् केश्या पिपासाकफपित्तहृत् ॥ २३८॥
तन्मज्जा तुवरः स्वादुस्तृट्छद्येनिलपित्तहा ।
हन्ति वातं तदम्लत्वात् पित्तं माधुर्यशैत्यतः ॥ २३६॥
कफं रूक्षकषायत्वात् फलेभ्योऽभ्यधिकं मतम् ।
चक्षुष्यं सर्वदोषघ्नं वृष्यमामलकीफलम् ॥ २४०॥
Kaiyadeva Nighantu (14th A.D.): Aushadhi Varga 
Shodhala Nighantu (12th A.D.): Guduchyadi Varga 
Madanpala Nighantu (14th A.D.): Abhayadi Varga 
Bhavaprakasha Nighantu (16th A.D.): Haritakyadi Varga 

How does the amalaki plant look like?  

Amalaki, also prominently known as the Indian gooseberry, comes from the Phyllanthaceae family. With an average height of 8 to 18 meters, the amalaki tree is a small to medium-sized deciduous tree whose thin, light grey bark exfoliates in tiny, uneven flakes. The main stem measures 70 cm in girth, on average. Amalaki is spherical in shape and can be identified with a greenish-yellow color. It has a hard and smooth outer appearance with around six stripes running vertically. Amalaki is packed with antioxidants abundantly. It has a sour, bitter, and astringent taste and is commonly grown in tropical countries like India, Sri Lanka, and Thailand.

Ayurvedic properties of amalaki

With its tangy-sweet flavor and vibrant green hue, amalaki captivates the senses while nourishing the body and soul. But its importance extends far beyond its use as a fruit; in the world of Ayurveda, amalaki is hailed as a rasayana – a tonic for longevity and rejuvenation. Rich in vitamin C, antioxidants, and bioactive compounds, this humble fruit provides a myriad of health benefits that have transcended generations. 

Rasa (taste) – Amalaki has an amla (sour) rasa (taste) with kashaya (astringent) predominant rasa, but has tikta (bitter), katu (pungent), madhura (sweet) taste adding to the flavor profile of amalaki.

Guna (qualities) – It possesses guru (heavy), ruksha (dry), sheeta (cold) qualities.  

Vipaka (taste developed through digestion) – After the digestion of amalaki, the sour taste transforms into madhur (sweet) vipaka i.e. post-digestion taste is sweet. 

Main actions as per Ayurveda

Rasayana (rejuvenator) – Amalaki acts like a rejuvenator. It helps in nourishing and replenishing all tissues. It has been proven to provide longevity, and a stable life span^1,8. 

Pramehaghna (anti-diabetic) – Amalaki can help a diabetic patient. Research shows that ayurvedic formulation containing amalaki (Nisha Amalaki Churna) reduced fasting blood sugar levels and post prandial blood sugar levels significantly. Nisha amalaki churna is a combination of dried amla and turmeric in equal parts in the form of powder. Combination of nisha amalaki churna formulation has tridoshahara property (balancing all three doshas) but specially Kaphahara (Kapha-balancing) property².  

Jwaraghna (anti-pyretic) – Amalaki can be prescribed in cases of fever, especially in cases of typhoid, dengue fever and malaria. Additionally, it is widely used as a tonic, to help restore  the body’s lost energy and vigor. 

Vrushya (libido enhancer) – Amalaki is one of the herbs, that is recommended by doctors in cases of male infertility. It acts by balancing the shukra dhatu (reproductive tissue) in the body⁴. 

Dahahara (reduces burning sensation) – Amalaki can be used to relieve burning sensation, in skin diseases. Owing to its cold potency, Amalaki can help reduce the burning sensation.⁵ 

Shophaghna (anti-inflammatory) – Amalaki has proven to be an anti-inflammatory herb⁶. 

Ruchya (boosts appetite) – Amalaki helps to boost the appetite⁷.  

Chakshushya (good for the eyes) – Amalaki’s leaves can be incorporated as a treatment modality in conjunctivitis⁷. 

What parts of amalaki can be used?

Dried and fresh fruits of the plant are most widely used. Ayurvedic medicines make use of all the parts of the plant including fruits, seeds, leaves, roots, bark, and flowers. 

The root bark of this plant is astringent and can be used to treat gastric ulcers and ulcerative colitis (Grahani roga) ⁷. 

The stem bark of this plant is astringent in rasa (taste) and can be utilized in the treatment of the following diseases- diarrhea, jaundice, myalgia, and gonorrhea⁷.  

The seeds of this herb can be used to treat asthma and bronchitis⁷.  

Therapeutic and medicinal uses of amalaki

Prameha (diabetes) 

…..हरिद्रां पिबेद्रसेनामलकीफलानाम् । (च.चि. 6/26) 
Fresh amalaki juice mixed with turmeric taken every day will help keep diabetes in check.  

Jwara (fever) 

रसमामलकानां वा घृत भृष्टं ज्वरापहम् । (च.चि. 3/230) 
Juice extracted from amalaki fruit fried with ghee proves highly beneficial in treating fever.

Pandu (anaemia) 

धात्रीफलं वा मधुनाऽवलिह्यात् । (सु.उ. 44/27) 
Amalaki powder mixed with honey is effective in anemia. 

Kamala (jaundice) 

कामलार्तानां मृद्वीकामलकी रसः । (च.चि. 16/114) 
The juice extracted from amalaki and grapes could potentially be beneficial in managing jaundice. 

Raktapitta (bleeding disorder) 

…आमलकानि वा । विरेचनं प्रयुञ्जीत प्रभूतमधुशर्करम् । 
रसः प्रशस्यते तेषां रक्तापित्ते विशेषतः ॥ (च.चि. 4/57-58) 
Amalaki churna mixed with a larger quantity of honey and sarkara (sugar) given as a virecaka (purgative) is very useful in bleeding disorders and issues. 

Kasa (Cough) 

चूर्णं पिबेदामलकस्य वापि क्षीरेण पक्वं सघृतं हिताशी । (अ.ह.चि. 3/78) 
Amalaki powder boiled with milk and taken with ghee is very useful in cough. 

Vatarakta (gouti arthritis) 

आमलक हरिद्रा कषायं मधु मधुरं पाययेत् । (सु.चि. 5/10) 
Decoction of amalaki and turmeric are very useful in helping with gout. 

Amalaki effects on three doshas

Amalaki is tridosha shamak, which means that it enables the reduction and balancing of the three doshas – Vata, Pitta, and Kapha. Amalaki has the most effect on Pitta dosha.  

Vata dosha: The amla (sour) taste of amalaki is responsible for alleviating the Vata dosha.  

Pitta dosha: The madhur (sweet) post-digestive taste of amalaki is understood to be fairly powerful and effective at calming pitta dosha, and it is seen as the go-to remedy for those who want to calm down, promoting a cool, balanced internal state.  

Kapha dosha: The Kashaya (astringent) and ruksha (dry) quality of amalaki is responsible for alleviating the Kapha dosha. 

Precautions and side effects of amalaki

Pregnant and breastfeeding women – There are not many conclusive studies suggesting the effects of amalaki on pregnant and breastfeeding women therefore it is advised to consume under the guidance of a medical professional. There are no other specific precautions one must take while consuming amalaki apart from excess consumption which might imbalance the doshas and have adverse effects.  

Allergic reaction – Individuals who are allergic to amalaki should avoid its consumption. 

Who Can Benefit from the Consumption of Amalaki?

• Individuals who want to improve their hair health. 
• Individuals with digestive disorders.
• Individuals wanting relief from cough.
• Individuals with fever. 

What is the best way to consume amalaki?

Amalaki can be consumed in its raw fresh form, which certainly delivers all its benefits. However, it possesses a strong, astringent, and sour taste that might be subjective to an individual’s liking. For this reason, we have provided a few traditional recipes that you can try at home and reap its miraculous benefits! 

Amla Recipes

Dried Amalaki candy recipe

Ingredients:  

• 250 g amalaki 
• 200 g sugar 
• 50 g powdered sugar 

Directions:  

• Wash and steam the amalaki for 10 to 15 minutes in a steamer.  
• Segregate them into small pieces and discard the seeds.  
• Place them in sugar syrup (made out of 200g sugar) for 2 days.  
• Strain any excess sugar and air-dry for a few days. 
• Once dried, coat with powdered sugar and enjoy! 

Dried amalaki recipe

Ingredients:  

• 250 gms amalaki 
• Black salt as per requirement  
• Indian masala mix as per requirement  

Directions:  

• Wash and grate amalaki into pieces. 
• Let these pieces dry in the sun for a few days. 
• Once completely dried, coat with black salt and masala mix and enjoy! 

Amla Pickle

Ingredients:  

• 500g amla 
• 1 cup mustard oil 
• Spices: fenugreek seeds, mustard seeds, fennel seeds, turmeric powder, red chili powder and asafoetida 
• Salt to taste 

Directions: 

• Wash and dry amla and it cut into small pieces. 
• Add mustard oil and cook it on medium heat. 
• Add fenugreek seeds, mustard seeds, fennel seeds and sauté for a few seconds. 
• Then add turmeric, chili powder, amla, salt, asafoetida.  
  Mix well then transfer to a glass jar. 
• Let it marinate for a week and then consume with meals.