Amla / Indian Goose berry (Emblica Officinalis)

Amla is a nutritious powerhouse without a doubt. It's a pretty tasty fruit. Another name for amla is Indian Gooseberry. Emblica Officinalis is the botanical name for amla. This herb is a little fruit that offers a variety of astonishing health advantages. It is the most well-known herb in the world and a vitamin C-rich edible fruit. The best natural source of this vitamin, which supports the body's immune system and promotes good skin, is amla. The cellular structure can be rejuvenated and kept young and healthy for a very long period because of its excellent antioxidant properties, which can help delay aging. The plant protects our bodies from viral and bacterial illnesses like the common cold and cough.

Due to its numerous health advantages, it is utilized in many different ways. You can consume it as a whole fresh fruit, Amla fruit juice, or Amla powder. Amla is most effective in Ayurveda for bringing the body's three principal energies—vata, pitta, and kapha—into balance.

It is a member of the family Phyllanthaceae. The plant's scientific name is Emblica officinalis.

General Description

A medium-sized amla tree with an 8-meter growth potential and a slightly bent trunk. Branchlets are 10–20 cm long and finely pubescent. Along the branchlets, amla leaves are delicately and closely spaced. Amla leaves resemble pinnates and are small, straightforward, and attached to branchlets at the base. Amla blossoms have a yellowish color. Fruit from the amla tree is round, smooth, and rigid. It is yellowish-green in color and has six vertical stripes. Amla has a tart, bitter, and astringent flavor, and the edible fruit is a fantastic source of fiber.

Other Names of Amla

  • English Name – Indian Gooseberry
  • Latin Name – Emblica officinalis
  • Hindi Name – Amla    
  • Sanskrit Name – Amalki, Dhatri, Shriphala, Amrutaphala, Vayasya, Sheetaphala.
  • Malayalam Name – Nelli
  • Kannada Name - Nelli
  • Telugu Name – Useeri kaya, Usheeri kaya.
  • Tamil Name - Nellikai
  • Farsi Name– Amlaj
  • Tibetan Name – Kyu-ru-ra


  • Kingdom - Plantae
  • Family - Phyllanthaceae
  • Genus - Phyllanthus
  • Order - Malpighiales


In India, amla is a highly widespread plant. Northern India's semi-arid plains are excellent places to find it growing. The best subtropical regions for amla agriculture are Madhya Pradesh, Rajasthan, Tamil Nadu, and Uttar Pradesh. The fruits are readily available from October through May; however, during this time they are also gathered and preserved in huge quantities to be made available during the rest of the year.

There are numerous Amla recipes and medical concoctions that can be used at any time.

Ayurvedic Properties


Hindi / Sanskrit


Rasa (Taste)

Panch Rasa

Sour, Sweet, Bitter, Astringent, Pungent

Guna (Physical Property)

Sheeta, Guru 

Cool, Heavy

Virya (Potency)



Vipaka (Post-Digestive Taste)



Amla effects on Dosha

Amla balances all three doshas (Vata, Pitta & Kapha) in body.

Charak Samhita


Sushrut Samhita

  • Jwarghna – Herbal remedies for fever
  • Vayasthapana – Anti-ageing
  • Kasaghna - Herb beneficial for cold, cough, and shortness of breath.
  • Virechnopaga – Herbs aid in bringing on purging
  • Kusthghana – Skin diseases can benefit from herbs

Parushkadi Ghana

Amalkyadi, Parushkadi, Triphala

Practical Uses

  • The greatest vayastapna (anti-aging plant) is amla.
  • It enhances vision and is beneficial for the eyes' general health (chakshushya).
  • This plant can be used to balance all three doshas (sarvangdosha) in a variety of bodily conditions.
  • Rakatpittaghna is particularly efficient in treating a variety of bleeding conditions.
  • Amla has anti-diabetic properties and lowers urine sugar levels (premaghna).
  • The herb has virshya (aphrodisiac) and dahahara (a reducing agent for burning feelings) qualities.
  • This herb is highly helpful for fever (jwarghna) and the heart (hirya).
  • It is used to treat sore throats, voice problems, and other throat-related conditions (kanthya).
  • Salt, or vida lavana, is also prepared with amlaki powder.
  • This herb shields us from a number of bacterial, fungal, and viral ailments.


  • Powder/churna – 1-3 gm
  • Chyawanprash – one teaspoon in the morning
  • Saar/juice– 10-20 ml.

Part Used

Amla Fruit that is both raw and dry.

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