Phyllanthus emblica

Phyllanthus emblica - whole and cross section

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 finely pubescent (not glabrous), 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. The fruit is up to 26 mm (1.0 in) in diameter, and, while the fruit of wild plants weigh approximately 5.5 g (0.19 oz), cultivated fruits average 28.4 g (1.00 oz) to 56 g (2.0 oz)[6]

These fruits contain high amounts of ascorbic acid (vitamin C),[7] and have a bitter taste that may derive from a high density of ellagitannins,[8] such as emblicanin A (37%), emblicanin B (33%), punigluconin (12%), and pedunculagin (14%).[9] Amla also contains punicafolin and phyllanemblinin A, phyllanemblin other polyphenols, such as flavonoids, kaempferol, ellagic acid, and gallic acid.[8][10]

Indian gooseberry pickle

The amla fruit is eaten raw or cooked into various dishes, such as 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]

In Ayurveda, dried and fresh fruits of the plant are used as a common constituent.[8][12]