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Synonymy: Phyllanthus Emblica Linn. Family: Euphorbiaceae English names: Emblica, myrobalan-tree, Indian gooseberry |
Indian names: amalkamu, uririkai (Andhra Pradesh); Amlaki, Amluki (Assam); Amla, Amlaki (Bengal); Amali, Ambala (Gujarat); Amla, Aonla (Himachal Pradesh); Amla, Aonla, Onilika (Hindi); Amalaka, nelli (Karnataka); nelli (Kerala); alathanda, khondona, Anola (Orissa); Aonla (Punjab); Adiphala, Dhatri, Amalaka, Shriphala, Vrittophala (Sanskrit); nelli (TamilNadu)
Aonla or Amla (Emblica officinalis), popularly known as the Indian gooseberry, is a small sized, minor subtropical fruit and grows widely along the hillsides and sub mountainous areas of North India. The fruit is acrid, cooling, refrigerant, diuretic and laxative, hence used for treating chronic dysentery, bronchitis, diabetes, fever, diarrhoea, jaundice, dyspepsia, & coughs etc. It is highly nutritive and one of the richest source of ascorbic acid. It contains 500-1500 mg of ascorbic acid per 100g of pulp. The Gallic acid present in Aonla fruit has antioxidant properties. This fruit is extensively using in the preparation of Ayurvedic and Unani medicines. Owing to its nutritive and miraculous medicinal properties, this fruit has acquired wide popularity.
The fresh fruits generally not consumed due to their high astringency but it has great potential in processed forms. Hence, attention has focused on the preparation of different value added products from Aonla. Aonla preserve is an extremely popular traditional product, which also known as Amla murabba in India. Aonla preserve has the beneficial effect of purifying blood. This also helps in reducing the cholesterol levels in blood and in improving eyesight. Lack of scientific approach in its preparation and preservation renders this valuable product vulnerable to spoilage in a short period after its preparation.
Five varieties (Banarasi, Chakaiya, Francis, Kanchan and Krishna) of Aonla were evaluated for their productivity, physio-chemical characters and organoleptic quality of the products. The variability studied indicated the possibility of selecting varieties suitable for processing of Aonla fruit. Kanchan and Krishna were found suitable for candy and Jam and Banarasi for drying. Chakaiya variety showed desirable attributes and higher score for pickle, chutney and syrup.
The fresh fruits generally not consumed due to their high astringency but it has great potential in processed forms. Hence, attention has focused on the preparation of different value added products from Aonla. Aonla preserve is an extremely popular traditional product, which also known as Amla murabba in India. Aonla preserve has the beneficial effect of purifying blood. This also helps in reducing the cholesterol levels in blood and in improving eyesight. Lack of scientific approach in its preparation and preservation renders this valuable product vulnerable to spoilage in a short period after its preparation.
Five varieties (Banarasi, Chakaiya, Francis, Kanchan and Krishna) of Aonla were evaluated for their productivity, physio-chemical characters and organoleptic quality of the products. The variability studied indicated the possibility of selecting varieties suitable for processing of Aonla fruit. Kanchan and Krishna were found suitable for candy and Jam and Banarasi for drying. Chakaiya variety showed desirable attributes and higher score for pickle, chutney and syrup.
A deciduous tree, small to medium in size, the average height being 5.5 meters; its bark is usually light brown to black, coming off in thin strips or flakes, exposing the fresh surface of a different colour underneath the older bark; the average girth of the main stem is 70 cm; in most cases, the main trunk is divided into 2 to 7 scaffolds very near the base.
Leaves 10 to 13 mm long, 3 mm wide, closely set in pinnate fashion, making the branches feathery in general appearance. The leaves develop after the fruit-set. Flowers, unisexual, pale green, 4 to 5 mm in length, borne in leaf-axils in clusters of 6 to 10; staminate flowers, tubular at the base, having a very small stalk, gamosepalous, having 6 lobes at the top; stamens 1 to 3, polyandrous, filaments 2 mm long; pistillate flowers, fewer, having a gamopetalous corolla arid a two-branched style; both staminate and pistillate flowers are borne on the same branch, but the staminate flowers occur towards the apices of small branches. Fruits, fleshy, almost depressed to globose. 2.14 cm. in diameter, 5.68 g in weight, 4.92 ml in volume, primrose yellow 601/2.The stone of the fruit, six-ribbed, splitting into three segments, each containing usually two seeds; seeds 4-5 mm long, 2 to 3 mm wide, each weighing 572 mg, 590 microlitres in volume, citron green 793/3.
Leaves 10 to 13 mm long, 3 mm wide, closely set in pinnate fashion, making the branches feathery in general appearance. The leaves develop after the fruit-set. Flowers, unisexual, pale green, 4 to 5 mm in length, borne in leaf-axils in clusters of 6 to 10; staminate flowers, tubular at the base, having a very small stalk, gamosepalous, having 6 lobes at the top; stamens 1 to 3, polyandrous, filaments 2 mm long; pistillate flowers, fewer, having a gamopetalous corolla arid a two-branched style; both staminate and pistillate flowers are borne on the same branch, but the staminate flowers occur towards the apices of small branches. Fruits, fleshy, almost depressed to globose. 2.14 cm. in diameter, 5.68 g in weight, 4.92 ml in volume, primrose yellow 601/2.The stone of the fruit, six-ribbed, splitting into three segments, each containing usually two seeds; seeds 4-5 mm long, 2 to 3 mm wide, each weighing 572 mg, 590 microlitres in volume, citron green 793/3.
Aonla is a deciduous tree and the emergence of new shoots starts in the beginning of April. The shoots are light red and turn green after 2 or 3 days. After about 15 days, the small lateral twigs, which are 3-3.5 cm long, give out two rows of leaves on each side. They have the appearance of compound leaves, with about one hundred leaflets on each. Small circular green flowers also appear in the axils of these small leaves at the same time.
The flowering season observed to occur from the middle of April to the first week of May under Sanwara (H.P.) conditions. The flowering reached its peak in the end of April. The fruiting season of Aonla is exceptionally long. The fruit in this area become fit for harvesting in December. They can retain on the tree up to March without any significant loss, in quality or yield. The villagers generally do the picking of fruits in February and March.
The flowering season observed to occur from the middle of April to the first week of May under Sanwara (H.P.) conditions. The flowering reached its peak in the end of April. The fruiting season of Aonla is exceptionally long. The fruit in this area become fit for harvesting in December. They can retain on the tree up to March without any significant loss, in quality or yield. The villagers generally do the picking of fruits in February and March.
The average yield of wild Aonla-trees growing in the forests is 23.5 kg.
Chemical composition of the fruit
The fruit pulp contains 0.75 per cent protein. The mineral content of the edible portion, as represented by its ash, is 2.922 per cent. The percentage content of the mineral elements, viz. phosphorus, potassium, calcium, magnesium, and iron is 0.027, 0.368, 0.059, 0.248 and 0.004 respectively
The fruits are diuretic and laxative. They are useful in the disorders associated with the digestive system and are prescribed in the treatment of jaundice and coughs.
Aonla is one of the three ingredients of the famous Ayurvedic preparation, Triphala, which is give to treat chronic dysentery, biliousness and other disorders. The plant is considered an effective antiseptic for cleaning wounds and it is one of the many plant palliatives for snakebite and scorpion stinging.
The leaves of Aonla are use as a mouthwash and as a lotion for sore eyes. An ointment made from the burnt seeds, and the oil obtained I applied to cure skin infections.
The leaves of Aonla are use as a mouthwash and as a lotion for sore eyes. An ointment made from the burnt seeds, and the oil obtained I applied to cure skin infections.
The fruits are very acidic and astringent and therefore they are not very suitable for consuming in the fresh condition. The ripe fruits when eaten fresh taste highly acidic, but when water drunk after eating them, the taste of mouth turns sweet
Utilization
The use of Aonla in such ayurvedic preparations as Chyavanprash, Triphala and Ashokrishta is age-old. The fruits are be made into preserves, sauce, dried chips, tablets, jellies, pickles, toffee, powder etc. It is also use in pharmaceutical and cosmetic products such as hair oil, shampoos, chyavanprash, etc. The ascorbic acid and other constituents are well retaining even in dried form of Amla fruits.
It boosts immune-system; The most important ingredient of century-old Ayurvedic medicines; fresh fruits rich in vitamin C are good live tonic, refrigerant, cooling, blood purifier and anti-diabetic; useful in jaundice, anemia, heart complaints, dyspepsia and indigestion; seeds used to treat diabetes, asthma, bronchitis and stomach disorders. The Aonla-fruits are not good for fresh consumption because of astringency and acidic taste. These fruits are use in huge quantities for making pickles and preserves, both in the villages and in the towns. They are offer for sale in the towns for this purpose.
The fruits and the bark are rich in tannins and are use for tanning leather by the tanners in the villages. The improved types cultivated in the plains lack this quality. The wild Aonla can be use as one of the parents in hybridization program with a view to evolving frost resistant varieties. The Aonla plant is quite ornamental because of its leaves the tree looks more attractive when laden with fruits. Since the wild Aonla is a hardy plant, so it can be plant as an avenue plant in the low hills.
Medical Action: Aonla is good for almost everyone on a regular basis. It reduces or eliminates the risk of environmental pollutants, normalizes cholesterol, reduces unwanted fat, cures ulcers, prevents cancer, detoxifies the body, regulates digestion, has inhibiting effects against the HIV virus, promotes metabolic function and can produce these results in a dried, natural, unprocessed form. The only thing that could possibly be better than Amla for a daily herbal supplement is the Triphala formula, of which Aonla constitutes one third.
It boosts immune-system; The most important ingredient of century-old Ayurvedic medicines; fresh fruits rich in vitamin C are good live tonic, refrigerant, cooling, blood purifier and anti-diabetic; useful in jaundice, anemia, heart complaints, dyspepsia and indigestion; seeds used to treat diabetes, asthma, bronchitis and stomach disorders. The Aonla-fruits are not good for fresh consumption because of astringency and acidic taste. These fruits are use in huge quantities for making pickles and preserves, both in the villages and in the towns. They are offer for sale in the towns for this purpose.
The fruits and the bark are rich in tannins and are use for tanning leather by the tanners in the villages. The improved types cultivated in the plains lack this quality. The wild Aonla can be use as one of the parents in hybridization program with a view to evolving frost resistant varieties. The Aonla plant is quite ornamental because of its leaves the tree looks more attractive when laden with fruits. Since the wild Aonla is a hardy plant, so it can be plant as an avenue plant in the low hills.
Medical Action: Aonla is good for almost everyone on a regular basis. It reduces or eliminates the risk of environmental pollutants, normalizes cholesterol, reduces unwanted fat, cures ulcers, prevents cancer, detoxifies the body, regulates digestion, has inhibiting effects against the HIV virus, promotes metabolic function and can produce these results in a dried, natural, unprocessed form. The only thing that could possibly be better than Amla for a daily herbal supplement is the Triphala formula, of which Aonla constitutes one third.
