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Mushrooms & adaptogens

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.

$16.00

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About this product

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.

Details

  • Hand-harvested from wild and semi-wild trees in Uttar Pradesh
  • Sun-dried on open mats over several days, rather than machine-dehydrated
  • No sulfur or sugar added, so the berries keep their true sour, astringent character

How to use

  • Eat two or three berries plain, chewy and tart
  • Simmer a small handful into a syrup or chutney, as many Indian households do
  • Soak them overnight and blend the softened fruit into a morning smoothie

A small, sharp fruit that does not ask to be sweetened, for a pantry built for the long run.

$16.00