Amalaki (Phyllanthus emblica)


Amalaki is an Indian traditional Ayurvedic herb used as a rejuvenating medicine in aging conditions.

The fruits of Amala commonly used in Aryuveda are assumed to enhance defense against diseases.

Amalaki has a beneficial role in:

  • cancer,
  • diabetes,
  • liver and
  • heart diseases,
  • gastric ulcers and various other disorders.

Amalaki rasayana has:

  • antioxidant,
  • immunomodulatory,
  • antipyretic,
  • analgesic,
  • cytoprotective,
  • antitussive, and
  • gastroprotective actions.

It is also used for memory enhancement and for lowering blood cholesterol levels. 

How to grow this plant?

  1. Spread amla berries in sunlight to dry until they are shriveled if you don't begin with amla seeds.
  2. Drop the amla seeds into a container of water. Discard all seeds that don't sink in the water. Let the seeds soak in the water for 12 hours.
  3. Fill seedling pots with a potting soil containing equal portions of sand, compost, and garden loam. Plant one amla seed in each pot, placing each seed at a depth three times its diameter in the potting soil. Moisten the potting soil, and cover the pots with plastic wrap. Remove the plastic wrap as needed to moisten the soil, ensuring it stays damp. Germination should occur in two weeks to one month. Continue to grow the seedlings in pots for eight to 10 months, until they reach 10 to 12 inches in height.
  4. Choose a planting location with deep, rich, well-drained loam and full sun exposure. Although amla does best in deep, rich soil, it grows in almost any ground that isn't extremely alkaline or soggy. Dig planting holes 30 feet apart, and mix a few shovelfuls of composted manure into the soil of each hole. Plant the seedlings at the same soil depth in the holes that they were in their pots. Place composted manure on top of the soil around the seedlings, keeping it several inches from their trunks. Water the planting sites.



  1. Amla nutri-drink


3 amla (cut to small pieces)

1 ½ cup water

1 Pinch pepper, crushed

2 tbsp Honey or maple syrup (alternatively you could also use sugar)

1 pinch salt


Blend chopped amla with water. Filter and discard the pulp. The pulp turns taste less and is good to discard.

Add pepper powder and honey, stir well. Amla nutri-drink is ready to drink. It can even be mixed with buttermilk.


  1. Amla Murabba (Glazed amla)



1 Kg amla

2 tsp lime

1 1/2 kg sugar

6 cups water

1 tbsp lemon juice


  1. Prick amla with a fork. Dissolve 1 tsp lime in water and soak amla overnight.
  2. Remove and wash well. Repeat once more.
  3. Drain and wash thoroughly.
  4. Squeeze and rinse to eliminate lime remains.
  5. Boil water then add amla.
  6. Cook till tender and transparent.
  7. Drain and keep aside.
  8. Make syrup with sugar, lemon juice and 6 cups of water.
  9. Maintain one thread consistency, skimming off any scum that keeps forming.
  10. Add amla, bring to a boil and simmer for 4-5 minutes.
  11. Let it cool, then store in a clean airtight jar.
  12. You can add elaichi or any other flavoring of your choice.
  1. Amla jam



Gooseberry (amla)  - 500 gms. (15-18)

Sugar - 500 gms. (2 cup)

Cardamom - 3-4

Cinnamomum verum - 2-3


Wash the gooseberries twice with water.

Take a pan and pour 1 cup water into it. Put the gooseberries into it and cover it with a lid. Cook the gooseberries on low flame till they become tender. Check after every 5 minutes. If you feel that the water has reduced and gooseberries are still hard, then put more water into the pan.

Strain the water from the gooseberries with the help of strainer. You can use this water to make any other dish. Let the gooseberries cool down. Take out the seeds from the gooseberries.

Blend the gooseberries in the mixer and make a paste.

Now take a steel pan. Put the gooseberries paste into it along with sugar and cook on a medium flame. Stir the mixture continuously. Once the sugar dissolves completely, the colour of the paste will start to change.

Keep on testing the mixture at short intervals. Turn off the flame when it will start to stick between the fingers like a jam.

Peel and grind the cardamom and Cinnamomum verum and put them into the jam. Your tasty and healthy Gooseberry Jam is ready.

Store the jam in a glass or a plastic container that can be consumed for several months.


  1. Kumar, Vikas et al. “Amalaki rasayana, a traditional Indian drug enhances cardiac mitochondrial and contractile functions and improves cardiac function in rats with hypertrophy.” Scientific reports 7,1 8588. 17 Aug. 2017, doi:10.1038/s41598-017-09225-x