Amla is the Indian word for the fruit of the gooseberry tree that is native to all parts of India. The fruit is round and greenish yellow when ripe. It has a hard seed inside and the pulp is the edible part. The fresh fruit is somewhat sour, so amla is often used to make a murabba, or a sweetened preserve. Amla is traditionally used in Indian herbal medicine, also called Ayurvedic medicine.
There are no known health risks of amla murabba, but you should always tell your doctor about alternative medical preparations you use. See a doctor before using an alternative treatment for any disorder.
Use as a Tonic
Amla is a very rich source of Vitamin C. According to Ayurvedic Medicines, 100g of amla juice contains as much vitamin C as two fresh oranges. A murabba made from amla is traditionally used as a general health tonic to sharpen the mind and relieve fatigue. Ayurvedic practitioners recommend taking amla murabba each day in the morning for its health benefits.
Amla is also high in fiber. Practictioners of Ayurvedic medicine recommend amla for digestive problems, including gastric disorders such as gastritis. It is also a traditional remedy for constipation when taken regularly, either in powdered form mixed with milk or as a murabba cooked with sugar or honey.
Amla is rich in several minerals, including chromium, zinc and copper. Ayurvedic medicine considers these minerals essential for the body to function properly. Chromium, in particular, is thought to help manage cholesterol levels in the blood, and it may also lower the risk of heart disease, according to Harvard Health Publications.