Description
- Amla, also known as Indian gooseberry, are small, round - they are roughly the size of a marble - berries perfect for a variety of culinary uses!
- Native to the subtropical South Asian countries of India, Pakistan, and Bangladesh, these berries have tough, yet thin, light-green skin, and flesh that is crisp and juicy, and contains an interesting hexagonal-shaped stone with 6 small seeds
- The taste of the flesh is intriguing: it has a mix of flavours unlike any other fruits we've tried, ranging in one bite from a rich earthiness to a sour bitterness.
- The grape-like berries can be eaten fresh, though the bitter taste is better offset with a sprinkle of salt, so traditionally they're used for making delicious pickles and chutneys.
- Their unique, multi-dimensional flavour means they are ideal for use in a variety of recipes, suiting both sweet and savoury applications.
Product description
Amla, also known as Indian gooseberry, are small, round - they are roughly the size of a marble - berries perfect for a variety of culinary uses! Native to the subtropical South Asian countries of India, Pakistan, and Bangladesh, these berries have tough, yet thin, light-green skin, and flesh that is crisp and juicy, and contains an interesting hexagonal-shaped stone with 6 small seeds. The taste of the flesh is intriguing: it has a mix of flavours unlike any other fruits we've tried, ranging in one bite from a rich earthiness to a sour bitterness. The grape-like berries can be eaten fresh, though the bitter taste is better offset with a sprinkle of salt, so traditionally they're used for making delicious pickles and chutneys. However, their unique, multi-dimensional flavour means they are ideal for use in a variety of recipes, suiting both sweet and savoury applications. We'd recommend using these fruits to make amla murabba, a delightful sweet preserve served with Indian flatbread, bake them into tarts and other sweet treats, or juice them to create delectable flavourings for vinegars and marinades. As well as being extremely versatile, amla are also believed to have excellent nutritional value, and indeed are highly revered in Ayurvedic medicine. In particular, they are rich in vitamin C and many antioxidants, and are regarded as being beneficial in supporting healthy digestion. Seasonality Amla are in season from October to April. Preparation Soak in salt water to remove the slight bitterness.
Ingredients
100% naturally grown Amla
Directions
Ready to eat