# Dried Amla Berries

> Sun-dried Indian gooseberries from Uttar Pradesh, wrinkled, chewy and bracingly sour, with no sugar or sulfur added: the fruit behind chyawanprash and one of the three in triphala.

Price: 16.00 USD · in stock

## About
Wrinkled and the color of dried olive skin, these small amla berries shrink to nearly half their fresh size in the sun, which concentrates their famously sour, almost mouth-puckering flavor. Dried, they turn firm and chewy, closer to a dried apricot than a raisin.Amla, the Indian gooseberry, has been eaten across Ayurvedic, Siddha and Unani traditions for centuries, most often as the central ingredient of chyawanprash, a thick preserve taken through the winter months, and as one of the three fruits in triphala. It has long been prized as a natural source of vitamin C. The tree is a modest deciduous one, growing across the Indian subcontinent and fruiting in dense clusters of pale green orbs that ripen through the cooler months.DetailsHand-harvested from wild and semi-wild trees in Uttar PradeshSun-dried on open mats over several days, rather than machine-dehydratedNo sulfur or sugar added, so the berries keep their true sour, astringent characterHow to useEat two or three berries plain, chewy and tartSimmer a small handful into a syrup or chutney, as many Indian households doSoak them overnight and blend the softened fruit into a morning smoothieA small, sharp fruit that does not ask to be sweetened, for a pantry built for the long run.