In Āyurveda
Āmalakī is the fruit the classical rasāyana chapters cannot stop praising: cooling yet digestion-kindling, tridoshic, sour-sweet-astringent all at once. The raw fruit makes the mouth pucker; tradition says that astringency is exactly where its strength lives.
Dravya profile · Āmalakī
- Part used
- Fruit
- Tastes
- sour, sweet, bitter, pungent, astringent
- Properties
- cooling, light, dry
- Doshas
- vāta + · pitta + · kapha +
Traditional indications: Premier rasāyana of the classical texts, vigour, longevity, daily strength; Traditionally supportive of the eyes and eyesight; Cooling and gentle kindling of digestion at once; Classical hair and scalp oil ingredient (āmalakī taila).
Use with caution: High doses can loosen the stools, reduce the quantity if it does; History of kidney stones, moderate the quantity (high-oxalate, acidic fruit); Hyperacidity may notice the sourness at first, take with meals.
Preparation: The most beloved forms are preserves: chyawanprash, the spiced amla jam taken each morning, and murabbā, the candied whole fruit. Simpler: ½ tsp of dried powder in warm water, or a tablespoon of fresh juice. One amla a day in season, raw with a little salt, is the village rule.
References
- Caraka-saṃhitā , Agniveśa (redactor) (Cikitsāsthāna 1, āmalakī rasāyana)
- Bhāvaprakāśa Nighaṇṭu , Bhāvamiśra (āmalakī, sour-sweet, cooling, tridoshic rasāyana)