AMALAKI (ALMA)

Proper Use

• The plant is used in many forms. One of the most popular is as a decoction and infusion of leaves and seeds.

• It is also used as a liquor, a fixed and an essential oil; in confection; as a powder and also in paste and pickles.

• It makes an astringent extract equal to catechu, which is prepared from the root by decoction and evapouration.

• The fresh juice of the round, acidulous fruit is used in combination with that of other Myrobalans – chebulic (Terminalia chebula) and Beleric (Terminalia belerica) in the form of a decoction known as Triphala (three fruits).

• It is used as a cooling and refrigerant sherbet, and as an astringent medicine in diarrhoea, haemoptysis (spitting blood), haematemesis (vomiting blood) and other similar conditions.

• The green fruits are made into pickles and preserves to stimulate the appetite.

• ​The roots of Emblica officinalis (10 g) are ground and taken twice daily for one day only after taking food. Alternatively, the leaves of Emblica officinalis are squeezed and the juice extracted. This juice is put in the ear (a few drops) to find relief from toothache. A final alternative is to grind the node of a Emblica officinalis and mix it with water. After vigorous stirring it is filtered through a cloth. This water is put drop by drop in the right ear if the teeth on the left hand side are in pain and vice versa. The remedy is continue for three days.

• The fresh fruit is diuretic. A paste of the fruit alone or in combination with Nelumbium speciosum (the Egyptian Lotus), Saffron [more likely to be Curcuma longa (Indian saffron) than Crocus sativus (saffron)] and rose water is a useful application over the pubic region in irritability of the bladder, in retention of urine. A sherbet prepared from the fresh fruit with (or without) raisins and honey is a favored cooling drink which has a diuretic effect. A decoction of the fruit with stems of Tinospora cordifolia is a well-known remedy for various urinary diseases.

• Malays use a decoction of its leaves to treat fever. The fresh fruit is refrigerant. The seeds are given internally as a cooling remedy in bilious affections and nausea, and in infusion make a good drink in fevers. The flowers are employed by the Hindoo doctors for their supposed refrigerant and aperient qualities. Often after a fever there is a loss of taste and a decoction of the emblic seed, dried grapes and sugar is used for gargling.

• The juice of the bark combined with honey and turmuric is a remedy for gonorrhoea.

• A fixed oil is obtained from the berries that is used to strengthen and promote the growth of hair. The dried fruits have a good effect on hair hygiene and have long been respected as an ingredient of shampoo and hair oil.

• The fruit, cut into pieces, is dried, preferably in shade and then boiled in coconut oil, the resulting oil is said to be excellent for preventing hair greying – in Ayurvedic terms, a classic sign of excess pitta dosha. The water in which dried amla pieces are soaked overnight is also said to be nourishing to the hair.

• A paste of the fruit is a useful application to the forehead in cases of cephalalgia (headache).

• Fruit is carminative and stomachic. The tender shoots given in butter- milk cure indigestion and it is known that green fresh leaves combined with curds have similar effect.

• A decoction of the leaves is used as a chemical-free bactericidal mouthwash. Bark of the root mixed with honey is applied to aphthous inflammations of the mouth and a decoction of the leaves is also useful as a mouth wash in the treatment of aphthae.

• Amla powder is mixed with red sandalwood (Pterocarpus santalinum) and prepared in honey to relieve nausea and vomiting.

• The seed are burnt, powdered and mixed in oil as a useful application for scabies or itch.

• The fresh fruit is used in Turkeystan in inflammations of the lungs. The juice or extract of the fruit is mixed with honey and pipit added is given to stop hiccough and also in painful respiration. The expressed juice of the fruit along with other ingredients is used to cure cough, hiccough, asthma and other diseases.

• Dyspnoea (breathing difficulty): The following materials are all ground into a paste - Emblica officinalis (10g leaves), Terminalia chebula (5 fruits), Piper nigrum (9 seeds), one garlic, 25 ml ghee (made from cow's milk) and a clove. Take the paste orally once daily for seven days to get relief. It is also used for oligopnoea (shallow or infrequent breaths).

• The dried fruit immersed in water in a new earthen vessel a whole night yields a decoction which is used as a collyrium (a medical lotion applied to the eye as an eyewash) in ophthalmia.

• In Ayurvedic terms it lowers pitta without disrupting the other two doshas and so amla is frequently used in cataract medicine.

• The juice of the fresh fruit when mixed with ghee is considered a good restorative tonic.

• The leaves are used as infusion with fenugreek seeds in chronic dysentery and as a bitter tonic.

• A powder made from equal quantities of emblic seed and Withania somnifera root are given with ghee and honey as a restorative invigorator, especially good for those cold winter days.

• A mixture of the fruit juice and sugar is used for the relief of burning in the vagina.

• In Persia the juice of the fruit is used as a vermifuge and it is generally given with honey; the dose is from 1 to 3 drachms

• Triphala powder has a strong taste and can be taken in capsules, however this is not as effective as when taken as a tea or mixed with a small amount of honey or juice. When used as a digestive tonic or laxative, it is best taken in the evening, about two hours after eating, and at least 30 minutes before bedtime. No food should be eaten for one and a half hours after ingestion.

Formulary

Amalaki rasayana can be used with whole wheat bread, chapati or parotas. This recipe can be eaten with spoon followed by a glass of cold milk. 

Ingredients
Fully Ripe amla or amalaki – 1 cup (take fully ripe amlas and wash it well with water. Wipe off the water content with a clean cloth. Cut these fruits into pieces and remove stalk and seed. The pulp thus obtained should measure 1 cup) 

Water – 2 cups 
Ghee – 2 tea spoon 
Sugar – 1 cup 
Honey – 2 tea spoon 
Spices: Dry ginger, jeera (cumin seeds), pepper, cinnamon, and cardamom powder – ¼ tea spoon each and pound it well to get a tea spoon full of powdered spicy mixture. 

These are called prakshepaka dravyas in ayurveda. These enhance the fragrance of preparation and make it more palatable. The spices increase the appetite and digestion. They also help the herbal ingredients to reach the tissues. 

Boil amalaki pulp with water, in medium flame till water reduces to 1 cup. Remove the soft pulp with a strainer and allow the pulp to cool. Do not throw the boiled water. When the pulp gets cooled grind it in a clean blender. Place the ground pulp on a clean cloth and squeeze the juice to the boiled water. Add sugar to this water and boil well till it forms sugar syrup. (One thread sugar syrup).