Essay On Medicinal Plant Amla

For other plants called gooseberry, see List of plants known as gooseberry.

Phyllanthus emblica, also known as emblic,[1][3]emblic myrobalan,[1]myrobalan,[3]Indian gooseberry,[1][3]Malacca tree,[3] or amla[3] from Sanskrit amalaki is a deciduous tree of the family Phyllanthaceae. It is known for its edible fruit of the same name.

Plant morphology and harvesting[edit]

The tree is small to medium in size, reaching 1–8 m (3 ft 3 in–26 ft 3 in) in height. The branchlets are not glabrous or finely pubescent, 10–20 cm (3.9–7.9 in) long, usually deciduous; the leaves are simple, subsessile and closely set along branchlets, light green, resembling pinnate leaves. The flowers are greenish-yellow. The fruit is nearly spherical, light greenish yellow, quite smooth and hard on appearance, with six vertical stripes or furrows.

Ripening in autumn, the berries are harvested by hand after climbing to upper branches bearing the fruits. The taste of Indian emblic is sour, bitter and astringent, and it is quite fibrous. In India, it is common to eat emblic steeped in salt water and red chilli powder to make the sour fruits palatable.[citation needed]

Culture and religion[edit]

The tree is considered sacred by Hindus as a deity, Vishnu, is believed to dwell in it. The tree is worshipped on Amalaka Ekadashi.

In other Hindu beliefs, amla is said to have originated from the drops of Amrit which spilled on earth accidentally, because of the fight of gods and demons after ksheera sagar manthan. This religious belief makes claims that it almost cures every disease and is also good in extending the longevity of life.

In the Sanskrit Buddhist tradition, half an amalaka fruit was the final gift to the Buddhist sangha by the great Indian emperor Ashoka. This is illustrated in the Ashokavadana in the following verses:

"A great donor, the lord of men, the eminent Maurya Ashoka, has gone from being lord of Jambudvipa [the continent] to being lord of half a myrobalan." (Strong, 1983, p. 99)[4] This deed became so famous that a stupa was created to mark the place of the event in modern-day Patna and was known as the Amalaka stupa.

According to Hindu tradition, Adi Shankara of Kerala composed and recited the Kanakadhara stotram in praise of Mahalakshmi to make a poor Brahmin lady get wealth, in return for a single amla presented to him as bhiksha on an auspicious dwadashi day.[citation needed]

According to a Tamil legend, Avvaiyar, a female poet, ethicist and political activist of the Sangam period was gifted with one amla by King Athiyaman to give her long life.

In Theravada Buddhism, this plant is said to have been used as the tree for achieving enlightenment, or Bodhi by twenty first Buddha named Phussa Buddha.[5]

In Indian temple architecture, an Amalaka, is a stone disk, usually with ridges on the rim, that sits atop a temple's main tower (Shikhara). The shape of the amalaka is thought to have been inspired by the fruit of the amla tree.

Traditional uses[edit]

Traditional medicine[edit]

In traditional Indian medicine, dried and fresh fruits of the plant are used. All parts of the plant are used in various Ayurvedic/Unani medicine (Jawarish amla) herbal preparations, including the fruit, seed, leaves, root, bark and flowers.[6] According to Ayurveda, amla fruit is sour (amla) and astringent (kashaya) in taste (rasa), with sweet (madhura), bitter (tikta) and pungent (katu) secondary tastes (anurasas).[6] Its qualities (gunas) are light (laghu) and dry (ruksha), the postdigestive effect (vipaka) is sweet (madhura) and its energy (virya) is cooling (shita).[7]

According to Ayurveda, amla balances all three doshas (fundamental bodily bio-elements) - pitta, vāta and kapha. While amla is unusual in that it contains five out of the six tastes recognized by Ayurveda, it is most important to recognize the effects of the "virya", or potency, and "vipaka", or post-digestive effect. Considered in this light, amla is particularly helpful in reducing pitta because of its cooling energy.[6] It also balances both pitta and vāta by virtue of its sweet taste. The kapha is balanced primarily due to its drying action. It may be used as a rasayana (rejuvenative) to promote longevity, and traditionally to enhance digestion (dipanapachana), treat constipation (anuloma), reduce fever (jvaraghna), purify the blood (raktaprasadana), reduce cough (kasahara), alleviate asthma (svasahara), strengthen the heart (hrdaya), benefit the eyes (chakshushya), stimulate hair growth (romasanjana), enliven the body (jivaniya), and enhance intellect (medhya).[6][7]

In Ayurvedic polyherbal formulations, Indian gooseberry is a common constituent, and most notably is the primary ingredient in an ancient herbal rasayana called Chyawanprash.[8] This formula, which contains 43 herbal ingredients as well as clarified butter, sesame oil, sugar cane juice, and honey, was first mentioned in the Charaka Samhita as a premier rejuvenative compound.[9][10]

Culinary use[edit]

Pratapgarh is one of the largest producers and suppliers of Indian gooseberries. In this region, the fruit is commonly pickled with salt, oil, and spices. The amla fruit is eaten raw or cooked into various dishes. In Pratapgarh, tender varieties are used to prepare dal (a lentil preparation), and amle ka murabbah, a sweet dish made by soaking the berries in sugar syrup until they are candied. It is traditionally consumed after meals.

In the Batak area of Sumatra, Indonesia, the inner bark is used to impart an astringent, bitter taste to the broth of a traditional fish soup known as holat.[11]

Other uses[edit]

Popularly used in inks, shampoos and hair oils, the high tannin content of Indian gooseberry fruit serves as a mordant for fixing dyes in fabrics.[6] Amla shampoos and hair oil are traditionally believed to nourish the hair and scalp and prevent premature grey hair.[12]

Chemical constituents[edit]

Although these fruits are reputed to contain high amounts of ascorbic acid (vitamin C), up to 445 mg per 100 g,[13] the specific contents are disputed, and the overall bitterness of amla may derive instead from its high density of ellagitannins,[8] such as emblicanin A (37%), emblicanin B (33%), punigluconin (12%) and pedunculagin (14%).[14] It also contains punicafolin and phyllanemblinin A, phyllanemblin other polyphenols, such as flavonoids, kaempferol, ellagic acid, and gallic acid.[8][15]


  • New leaves

  • Flowering twigs

  • Tree trunk

  • Bark of the Indian goosebery

See also[edit]


  1. ^ abcd"Phyllanthus emblica". Germplasm Resources Information Network (GRIN). Agricultural Research Service (ARS), United States Department of Agriculture (USDA). Retrieved 2008-03-06. 
  2. ^"The Plant List: A Working List of All Plant Species". Retrieved 14 July 2014. 
  3. ^ abcdeLim, T.K. (2012). "Phyllanthus emblica". Edible Medicinal And Non-Medicinal Plants. Springer Netherlands. pp. 258–296. 
  4. ^Strong, J. S. (1983) The Legend of King Ashoka, New York: Princeton University Press
  5. ^Buddha: His Life, His Teachings, His Order: Together with the History of the Buddhism, Manmatha Nath Dutt, Society for the resuscitation of Indian literature, 1901, p. 3
  6. ^ abcdeCaldecott T. Amalaki
  7. ^ abNational R&D Facility for Rasayana - Amalaki
  8. ^ abcDharmananda S. Emblic Myrobalans: Amla, Institute of Traditional Medicine [1]
  9. ^Samhita C. Ed., translation by the Shree Gulabkunverba Society, Volume 4. Chikitsa Sthana, Jamnagar, India: 1949
  10. ^Indian Ministry of Health and Family Planning. The Ayurvedic Formulary of India. Part I. 1st ed. Delhi, 1978.
  11. ^de Clercq, F. S. A. (1909). Nieuw Plantkundig Woordenboek voor Nederlandsch Indië. Amsterdam: J. H. de Bussy. p. 303. 
  12. ^Pole, Sebastian (2006). Ayurvedic Medicine: The Principles of Traditional Practice. Singing Dragon. pp. 126–127. ISBN 978-1-84819-113-6. 
  13. ^Tarwadi K, Agte V (Aug 2007). "Antioxidant and micronutrient potential of common fruits available in the Indian subcontinent". Int J Food Sci Nutr. 58 (5): 341–9. doi:10.1080/09637480701243905. PMID 17558726. 
  14. ^Bhattacharya, A.; Chatterjee, A.; Ghosal, S.; Bhattacharya, S. K. (1999). "Antioxidant activity of active tannoid principles of Emblica officinalis (amla)". Indian journal of experimental biology. 37 (7): 676–680. PMID 10522157. 
  15. ^Habib-ur-Rehman, Yasin KA, Choudhary MA; et al. (Jul 2007). "Studies on the chemical constituents of Phyllanthus emblica". Nat. Prod. Res. 21 (9): 775–81. doi:10.1080/14786410601124664. PMID 17763100. 

External links[edit]

Fruit with young leaves and flower buds.

Family : Euphorbiaceae

English Name : Emblic Myrobalan Tree, Indian Gooseberry

Tibetan Name : Kyu-ru-ra

Hindi Name : Amalk, Amla, Aonla, Auna

Part used : Fruits

Taste : Sour to astringent

Quality : Cool, blunt and coarse

Uses of Amla :

  • Treats increased impure blood, blood fever, badkan and tripa combined disorders.
  • Helps to balance the imbalance defective energies.
  • Treats frequent urination.
  • Hair Loss.
  • Helps to improve immunity.
  • Amla is most useful treatment for ulcers and hyperacidity.
  • It is very helpful to treat skin diseases.
  • Helps to accelerate the wound healing process.
  • Helps to reduce the risk of cancers.
  • Protects against bacterial, viral and fungal infections.
  • It is helpful in improving liver function.
  • It acts as an effective natural cure for indigestion, acidity, constipation, gastric troubles and flatulence.
  • It also acts as anti-inflammatory agent thereby suppresses pain and swelling.
  • It provides nourishment to the nerves and is helpful in paralytic conditions.
  • It also works as brain tonic and helps to alertness and memory.
  • It helps in lowering cholesterol and blood sugar level.
  • Lowers the risk of cold, cough and other respiratory tract infections.

  • Habitat :

    A small to medium sized deciduous tree,8-18m in height. Grows mainly in the lower warmer regions on hill slopes upto 1500m and also cultivated in plains. The plant grows well throughout the tropical and subtropical regions of India.

    Method of processing :

    The fruits are to be collected when they are ripe, seeds should be discarded and only the pulps are dried in cool and shady places to be used in medicine.


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