Know Your Spice: Amla or Indian Gooseberries

Herbs and spices are crucial to cooking. They allow creativity and experimenting and of course, make our foods flavorful. Add vibrant flavors and aroma to dishes using these two important ingredients that are also helpful in enhancing and balancing taste. 

Amla, also known as Indian gooseberry, is a herb that is used in culinary creations and is quite popular in the traditional Indian medicine for its various health benefits. It is known to be one of the richest sources of vitamin C, antioxidants, and minerals like calcium, iron etc. In this post, we have come up with all the important information about amla to help you understand it better and use it better. 

 

Amla: Botanical Information

The botanical name of amla is Phyllanthus emblica. It is also commonly referred to as Emblica officinalis.

It is the fruit of amla that is valued for its flavors and medicinal properties. This fruit is nearly spherical, light greenish yellow, quite smooth and hard on appearance, with six vertical stripes or furrows.  

 

Different Parameters for Grading Amla

Amla is graded on different factors and this grading is what makes all the difference in its flavor and its nutritional value.  We have divided these grading parameters into three different categories. They are:

1. Physical Appearance

• Size: Uniformity in size is important and larger fruits are considered to be better fruits.
• Shape: A perfect shape would be spherical with no deformities.
• Color: Light green to yellowish green is the finest color which is an indication of ripeness.
• Surface Texture: Amla with smooth and glossy skin without blemishes, cracks, and scars is considered to be of good quality.
• Firm: The fruit should be firm to touch without being too soft or too hard.

2. Internal Quality

• Taste: High quality amla has a tart and slightly bitter taste.
• Juiciness: High moisture content is the indication of freshness and quality.
• Seed Size: Amla with smaller seeds is preferred as it suggests more quantity of pulp.

3. Nutritional Composition

• Vitamin C: Higher the content of vitamin C, better is the quality of amla.
• Sugar: It is an indication of sweetness and overall flavor profile.
• Antioxidant Levels: Presence of bioactive compounds like flavonoids, tannins adds on to the quality of amla.

 

Different Grades of Amla

Amla is categorized into different grades based on size parameters like size, internal quality, appearance etc. The exact grading is market and region subjective, but we have come up with common amla grades.

1. Grade A: This is the premium quality amla which has large and uniform size, consistent light green to yellowish color. They have perfect spherical shape with no deformities. Having smaller seed size, they have more pulp. The vitamin C and antioxidant levels are high, and they are quite juicy.
2. Grade B: This is a good quality amla with medium sized, fairly uniform fruits. They are mostly spherical but may have minor deformities. These are juicy fruits with reasonable pulp and seed ratio. They have adequate levels of vitamin C and antioxidants.
3. Grade C: This is fair quality amla with less uniformity and smaller size. The shape may be irregular with more deformities. This may have lower juiciness, lower levels of vitamin C, and antioxidants.
4. Grade D: This is referred to as processing quality and includes fruits which are small and inconsistent in size. They are highly irregular shapes and have significant deformities. They are low on nutrients, have bigger seeds and are less juicy.

 

What are Suitable Conditions for Growing Amla?

For amla to grow, here are the suitable conditions:

• Climate: Amla trees thrive in tropical and subtropical climates. They can tolerate temperatures as high as 45 degrees Celsius. These trees can tolerate drought but prefer moderate rainfall.
• Soil: Well drained loamy or sandy loam soils are ideal for growing amla. Deep soils with strong drainage are preferred for preventing waterlogging which can sometimes be harmful to the roots.
• Sunlight: Amla trees require generous sunlight for optimal growth and fruiting. They need at least 6-8 hours of direct sunlight on daily basis.
• Water Irrigation: Amla requires regular water, especially during the initial stages and dry periods.  It is the mature amla trees that are relatively drought tolerant.

 

Harvesting Amla: When to Harvest?

Time of harvesting is very important. When it comes to amla, keep in mind these two points while harvesting the fruit:

• Time of Harvest: It differs from one region to another but mostly, amla is harvested within the winter months when the fruit has reached its maturity.
• Signs of Maturity: When amla fruit turns from greenish hue to a light green or yellowish green, it is ready to harvest. It should reach its full size which is around 2.5cm in diameter and the fruit should become firm and slightly glossy.

 

Harvest Amla: Harvesting Methods

There are different harvesting methods that are used for harvesting amla:

• Hand-picking: This is most common and preferred method of harvest which avoids damages to the fruit in which the fruits are picked one-by-one using hands.
• Shaking: Sometimes the branches of the tree are gently shaken to have the mature fruit fall. In this technique, a net or cloth is placed under the tree for catching the fruit and avoiding damages to the fruit.
• Using Tools: There are specialized tools and poles with a catching mechanism that are used to reach and harvest the fruits from taller trees.

 

Harvesting Amla: The Process

We have come up with the complete process of harvesting amla for better understanding of the process:

• Preparing: Get ready with all the equipment like bags, nets, baskets etc. before starting with the process. Make sure that workers have put on their gloves.
• Picking: Gently twist and pull the fruit to detach it from the branch. Make sure that you don’t pull it too hard or else you will end up damaging the fruit or the tree.
• Collecting: Collect the harvested fruits in a container to avoid bruising.
• Sorting: Remove the damaged or unripe fruits from the collected fruits.

 

Post-Harvest Handling of Amla

Once the fruits have been picked from the trees and sorted, it is time to handle them right so that the finest quality amla reaches our tables.

• Cleaning: Fruits are washes to clean them from dust or debris.
• Drying: The fruits are allowed to air dry. Sometimes a clean cloth is used for drying.
• Storing: Fruits are kept in cool, dry place if they are not to be processed immediately. Proper temperature and ventilation is maintained.
• Processing: For products like amla candies, juices etc., the fruits need to be immediately processed after harvest for best quality and nutritional value.
• Drying: For ground amla, the fruits are required to be sliced and dried under sun or using mechanical dryers.

 

Countries Growing Amla

There are various regions across the globe where amla is grown. These regions mostly have tropical and subtropical climatic conditions.

• India: India is the largest producer of amla in the world. It is grown across the northern, central and southern parts of the country because of conducive climate and soil conditions.
• Other South Asian Countries: Amla is cultivated in the Terai region and the foothills of the Himalayas in Nepal. In Sri Lanka and Bangladesh, it is grown in various parts, especially in regions which have suitable tropical climates.
• Southeast Asia: This sour fruit is cultivated in certain regions in Thailand and in grown on a smaller scale in Malaysia.
• China: The southern regions of China cultivate amla for they have the right climatic conditions for the amla trees to grow.
• Africa: Kenya and Tanzania have started cultivating amla recently for their health benefits and market potential.
• Australia: Small-scale cultivation is practiced in Queensland and northern territories of the country.
• United States: Experimental and small-scale cultivations are carried out in Florida and California because of their suitable climatic conditions.

The rising popularity of amla and its adaptability to adapt to climate and soil makes it a convenient tree to grow in different parts of the world.

 

History of Amla

Amla has a rich history that spans across thousands of years. It has been cultivated in India for centuries, benefiting from the diverse climatic and soil conditions in the country. Because of the adaptability and significance in traditional medicine, its cultivation spread throughout the Indian subcontinent. Along with other spices and herbs, amla them became the part of ancient trade routes via which it was transported to Middle East, Southeast Asia, and beyond.

In ancient India, amla was commonly used for various reasons. It has been found to be deeply rooted in traditional medicine, culture, and agriculture in India. This fruit has been a cornerstone of Ayurvedic medicine for over 3,000 years. References of amla are found in the ancient Sanskrit texts and scriptures like Charaka Samhita and Sushruta Samhita which highlight the health benefits and medicinal uses of amla. Even Roman and Greek texts from antiquity sometimes refer to amla because of its high vitamin C content and antioxidant properties.

In India, amla is associated with various religious and cultural practices. It makes an important ingredient in traditional Indian cuisine which include chutneys, sweets, pickles etc.

 

Amla in Modern Times

In the 20^th and 21^st centuries, amla has been a favorite subject of scientific research. Many of this research validate the traditional uses of amlas and have confirmed high content of vitamin C in these fruits. The antioxidant properties and potential health benefits have also been validated by these studies and this has resulted in increase in interest and commercialization of amla.

With time, growing awareness about health benefits of amla have resulted in internationalization of amla. It is now widely used in fusion cuisines, dietary supplements, healthcare products, cosmetic products etc. Amla has gained popularity as a superfood and that’s the reason food, pharmaceutical, and cosmetic industries are developing new amla-based products to meet the consumer demands.

Here are some popular uses of amla:

• Natural Supplement: Amla is widely consumed as dietary supplement because of its high nutritional content. Amla capsules, amla extracts, and amla powder are consumed for general wellness.
• Fresh and Processed Consumption: Amla juices, pickles, jams, candies, and chutneys have become quite popular in present times. Fresh and dried amla is used in cooking and also as a supplement.
• Functional Foods: There are various health drinks, energy bars and various other functional fruits in which amla is incorporated for enhancing the nutritional value of the food.
• Personal Care: We can find amla becoming a popular ingredient in hair care products like oils, shampoos, and conditioners because of its potential benefits for hair. It is even used in skincare products for its anti-ageing properties.

Amla has been a wonderful herb with traditional importance and with time, it has adapted to modern demands. Its extensive health benefits, coupled with its versatility in culinary, cosmetic, and medicinal applications, have solidified its place in contemporary health and wellness trends.