Amla or Indian gooseberry is one of the most popular and important medicinal plants in Ayurveda. Scientifically termed Phyllanthus emblica Linn, it is vastly known for its healing and rejuvenating properties (1).
One of the unique characteristics of Amla is that it constitutes five different tastes or Rasas, viz pungent, astringent, sweet, bitter and sour (1). Because of these properties, Amla can be used to pacify all three Doshas: Vata by the Amla Rasa (sour taste), Pitta by Madhura Rasa (sweet taste) and Kapha by Kashaya Rasa (astringent taste) (1).
Amla is also one of the richest sources of vitamin C, amino acids and minerals. Furthermore, it contains several other chemical constituents like tannins, alkaloids and phenols, all of which help make Amla one of the most powerful Rasayanas in Ayurveda (1).
