Species: Emblica officinalis; syn. Phyllanthus emblica
Other names: Indian gooseberry, emblic myrobalan, amalaki
Appearance: The berries are greenish yellow with a fibrous inner texture. The powder is a rich brown color.
Typically used: Powdered
Origin: The amla tree holds a high significance in Hinduism and is considered to be sacred to the goddess Lakshimi, so many use organic amla powder spice for cooking, as well as in traditional Ayurdevic medicine in order to balance Pitta. The berries ripen on this small to medium deciduous tree in autumn and must be harvested by hand from the top branches.
Flavor: Sour, bitter, astringent, fibrous
Aroma: Like raisins or tea
Culinary uses: The fibrous fruit can be eaten raw, but is more commonly pickled or softened with oil, salt, and spices. They can also be soaked in sugar syrup until they become candied.
Other uses: This organic amalaki fruit powder is packed with vitamin C and has been used in Ayurvedic practices. Its high tannin content also makes it suitable for inks, dyes, shampoos, and hair oils.
Make Amla Powder Tea: Boil ½ tsp in 8 oz water for 10 minutes, steep it for about an hour, filter it and then drink it.
Make Amla Powder Lemonade: Add 1 TBSP amla powder to 2 quarts of fresh lemonade and whisk vigorously until fully dissolved.