8 Uses of Amla
Amla is the round-shaped, vertical-striped fibrous fruit of the deciduous tree "Euphorbiaceae". It is greenish-yellow in colour and has a distinctive sour flavour, which nevertheless lends itself well to many culinary uses.
1. Amla, due its sour taste, is mostly used in the preparation of variations of pickles along with other ingredients, the most common ones being the spicy pickle and Amla Murabba, a dish of candied amla.
2. It is considered to be healthy due to the numerous health benefits it has. Because of this it is advised to be consumed in the form of freshly-prepared amla juice, with a dash of honey to make the bitterness palatable.
3. Dried and powdered amla powder can be sprinkled over fruits or also can be used in the preparation of health drinks.
4. During the winters, amla can be turned into a subzi as well to take advantage of the fruit in more than a bite. You can also combine it with rice to make a tangy rice dish.
5. Freshly-sliced amla can be stewed in sugar syrup and then used as a topping for fruit tarts, cakes, cheesecakes etc.
6. Amla is processed into syrups and crushes, which are commonly used in many mocktails.
7. When amla is in season, south Indians often parboil it in salted water and preserve it in glass or earthen jars along with the water in which it was cooked. There should be enough water to drown all the gooseberries. Called Neer Nellikkai, this can be stored in the refrigerator for more than a month.
8. Amla juice is also applied on the scalp which helps in preventing hair fall.
To know about Recipes using Amla, check out our collection.