Amla

The fruit of Emblica officinalis (syn. Phyllanthus emblica), a subtropical deciduous tree; also called aonla or Indian gooseberry. Intensely acidic and astringent when raw, amla is almost always processed — into pickles, juices, syrups, preserves and dried powders. It is exceptionally rich in vitamin C and contains tannins, alkaloids, auxins and minerals; traditional Indian medicine has used it for centuries, and modern studies report antioxidant and cholesterol-lowering activity. Food scientists value it as a natural acidulant and functional ingredient, though its strong astringency needs careful formulation in beverages and confectionery.