The Indian gooseberry, or aamla, is known for its edible fruit of the same name.The fruit are nearly spherical, light greenish yellow, quite smooth and hard on appearance, with six vertical stripes or furrows.
Indian Gooseberry– Names in different Indian Languages.
Hindi– Aamla , Bengal – Amloki, Gujrati – Aamla , Punjabi – Aula
Tamil - Nellikkai ,Urdu – Amla
AAMLA is full of medicinal properties and the richest possible natural source of vitamin 'C
Particularly in South India, the fruit is pickled with salt, oil, and spices. Aamla is eaten raw or cooked into various dishes. In AndhraPradesh, tender varieties are used to prepare dal (a lentil preparation), and amle ka murabbah, a sweet dish indigenous to the northern part of India (wherein the berries are soaked in sugar syrup for a long time till they are imparted the sweet flavor); it is traditionally consumed after meals.
Aamla is also used as food items such as Jam of Aamla, Chutney of Aamla and Pickle of Aamla. Aamla Sherbet (Extract the juice of fresh Aamla)’ In India it is very common to see diabetic patients having Aamla juice mixed with Kerela or Neem daily in the morning.
CHYAVAN-PRASH: is also an ancient most (Herbo-mineral) general tonic of Ayurveda.. In Sanskrit: - Prash means some special diet given to eat. It is made by mixing the elixirs of eighteen roots and herbs in the fresh Aamla Paste and sugarcane syrupHave a big spoonful of this Chyavan-Prash with hot and thick milk everyday morning. This diet is a powerful tonic. It is said that Sage Chyavan made it to bring back youth in an old and fragile body. That’s the beauty of Aamla.
Fresh aamla can be refrigerated for 10-15 days. Aamla can be dried or powdered and can be kept for 6 months in airtight containers.
It has a very sour taste so it should be used as per requirement.