Amla is one of the most used herbs in Ayurveda, considering the several health benefits it provides and the plethora of nutrients it contains. It is a sour, light green, translucent juicy fruit. It is rich in vitamin C and has lots of antioxidants. Amla can be consumed independently or can be combined with other herbs and used. Not just as a medicine, but amla is also used as a supporting dish in Indian cuisine. Amla chutney, amla pickle, amla murabba, etc. are some of the most common forms in which amla is used in the Indian kitchen. To understand other forms in which amla is available and its side benefits, the Etv Bharat Sukhibhava team spoke to Dr. Ranganayakulu, Ph.D. in History of Ayurveda, and here is what he explains.
Forms Of Amla
Amla is available in various forms in which it can be consumed. Dr. Ranganayukulu explains that amla is grown and cultivated in all parts of India. Fresh as well as dried amla fruit is available in the market. Finished products like Amalaki churna (powder), Kashaya & kvatha (decoction), avaleha (semisolid preparation like Chyavanaprasha lehyam), taila (oil), ghrit (Ghee), and arista (fermented liquid) forms are available in Ayurveda medical shops. It is also one of the ingredients in the Triphala churna.