Referred to as amalaki in Ayurveda, amla is the bright green, sour fruit from a small deciduous tree native to India. These fruits have been incorporated into Ayurvedic medicine for centuries and is typically blended as a tridoshic tonic herb called triphala. Also thought to have a special affinity for the heart, amla powder is often added to herbal formulations, extracts, or capsules.
The berries are greenish yellow and have a fibrous inner texture. Harvested in autumn, Amla has a sour, bitter, and astringent taste. In Hinduism, the amla tree is considered sacred to the goddess Lakshmi. A much-beloved staple of traditional Ayurvedic medicine, amla is deemed a cooling pitta herb. The high tannin content also makes amla an excellent fixative for dyes, leading to its frequent incorporation into inks.