Indian Gooseberry (Emblica officinalis) referred also as Amla, Amalaki in Sanskrit or “fruit of heaven” is one of the least known medicinal foods in the West which is unfortunate as Amla has numerous health benefits. According to studies Amla contains 20 times more vitamin C than orange, 160 times more ascorbic acid than an apple; zinc, chromium, copper, groups of vitamin B, manganese and phosphorus.
Amla fruit is also rich in tannins and polyphenols. The tannins in the Amla fruit are thought to prevent the Vitamin C from being destroyed by heat or light. In Ayurveda medicine Amla has cooling and drying action and therefore consumption of Amla is thought to improve iron absorption, digestion without causing hyperacidity, supporting liver function and the nervous system, acting as a cardiac and lung tonic, regulating bowel movement, strengthening uterus and bladder (diuretic) and promoting healthy hair and skin.
Additionally Amla has been also used to increase vitality, remove toxins and heavy metals from the body and improve muscle tones, eye sight and to strengthen immunity.
Recent in vivo studies have suggested that Amla fruit may have potential anti mutagenic, antigenotoxic, anti tumour action and also may have beneficial properties in liver and skin cancer.
On its own Amla is too sour to be eaten raw, in Indian cuisine Amla fruit is either pickled or made into dessert for that reason I thought it was be nice to try something different such as Amla and Apple jam that it is a perfect addition during winter months.
To make Indian gooseberry and apple jam you will need:
Approximately 200g Fresh Amla fruits (Emblica officinalis)
4 medium size apples
500ml of water
500g of sugar
Pan with lid
Sieve and bowl
Spoon and fork
Knife and chopping board
1 L sterilized jar with lid
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