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Tart, astringent, and extraordinarily nutritious, Fresh Amla — known as Amla in Hindi, Nellikkai in Tamil, and Usiri in Telugu — is one of Ayurveda's most revered superfoods. Indian gooseberry contains one of the highest concentrations of vitamin C of any fruit on earth, and has been used for thousands of years to boost immunity, improve digestion, strengthen hair and skin, and support overall vitality. Browse our full range in Spices & Flavour Boosters or explore all our fresh produce in Fresh Foods.
For a classic Amla Murabba (amla preserve), cook whole amla in sugar syrup with cardamom and saffron for a sweet-tart Ayurvedic preserve. Fresh amla can be eaten raw with a pinch of salt and chilli, blended into Amla Juice with ginger and honey for a daily wellness shot, or made into Amla Chutney with coriander and green chilli. It's also used in Amla Pickle (Achaar) and as a souring agent in dals and chutneys.
Store fresh amla in the refrigerator in a sealed bag — they keep well for 1–2 weeks. For longer storage, grate and freeze in portions, or make into juice and freeze in ice cube trays. Amla can also be dried in the sun for use as a spice.
Q: What are the benefits of eating amla daily?
A: Daily amla consumption is linked to improved immunity, better digestion, stronger hair and nails, clearer skin, and reduced inflammation. It is one of Ayurveda's most celebrated rasayanas (rejuvenating tonics).
Q: How can I use amla if I find it too sour to eat raw?
A: Mix amla juice with honey and warm water for a palatable wellness drink. Alternatively, make amla murabba (sweet preserve), amla pickle, or blend into smoothies with sweeter fruits like mango or banana to balance the tartness.
Q: Is fresh amla better than amla powder or supplements?
A: Fresh amla retains the highest levels of vitamin C and active enzymes. Processing and drying reduce some nutrients, though amla powder still retains significant benefits. Fresh is always preferred when available.
