Indian gooseberry · 200g
Whole organic amla, dried and milled — and that is the entire ingredient list. Single-origin, so every batch tastes and behaves the same. Traditionally taken for immunity, digestion, and skin and hair.
What it's traditionally used for
Amla is one of the richest natural sources of vitamin C, and its tannins help that vitamin C survive drying — which is why the dried fruit still earns its reputation through the season change.
Amla is one of the three fruits in Triphala, the classic Ayurvedic digestive formula. Amla in warm water in the morning is the oldest use in the book.
Vitamin C is the raw material your body builds collagen from — the honest mechanism behind amla's long-standing place in hair oils and scalp masks.
In Ayurveda amla is a rasayana — a rejuvenative you keep taking, not a fix you take once. It leads the ingredient list of Chyawanprash for that reason.
This describes traditional Ayurvedic use and the nutritional profile of amla. It is a nutrition supplement, not a medicine, and it isn't intended to diagnose, treat or cure any condition.
Dosage & how to use
That's the whole method. Build up to a full teaspoon once you know how you like it, and always follow the serving guidance printed on your pack.
About 2 grams. New to amla? Start here for a week before you go up.
Warm, not boiling — heat is hard on vitamin C. Stir until there are no lumps.
On an empty stomach. A little honey takes the edge off the sourness while you adjust.
Amla is a daily habit, not a one-off. Store the pouch sealed, dry and out of sunlight.
Two ways people actually use it
½ tsp amla powder · 200ml warm water · ½ tsp honey · a squeeze of lemon (optional)
Stir the powder into the warm water until it's smooth, add honey once it has cooled a little, and drink it before breakfast. On hot days make it with cool water and a pinch of black salt instead — it turns into something closer to a shikanji.
2 tbsp amla powder · warm water to a thick paste · 1 tsp coconut oil (optional, for dry hair)
Mix to a smooth paste and leave it to sit for ten minutes so the powder swells. Work it into the scalp and along the hair, leave 30 minutes, then rinse with plain water and shampoo lightly. Once a week. It stains light towels — use an old one.
Anyone who'd rather take a food than a capsule. It suits vegetarians and vegans, people whose greens get thin in a busy week, and anyone who wants one honest daily habit instead of a shelf of supplements. Safe alongside a normal diet for most healthy adults.
You're pregnant or breastfeeding, on blood-thinning or blood-sugar medication, going into surgery within two weeks, or prone to acidity or reflux — amla is sour and some people find it sharp on an empty stomach. Not intended for children under five without advice.
Questions we get
Start with half a teaspoon (roughly 2g) once a day and build up to one teaspoon if it suits you. Always follow the serving guidance printed on your pack.
Yes, and that's the traditional way — warm water, first thing. If you find it sharp, take it after a meal instead; it works either way.
Amla has been used on Indian scalps for centuries and it's very high in vitamin C, which your body uses to build collagen. We'd rather be straight with you than promise regrowth: it's a nutrition supplement with a long traditional record, not a hair treatment.
Because that's the colour dried whole amla actually is. A bright green amla powder generally means added colour or leaf matter. The dull colour is the honest one.
Two to three months at half a teaspoon to a teaspoon a day. Keep the pouch sealed, dry and away from sunlight.
The crop is grown organically at a single farm source, and formal certification is in process. We'll publish it here the day it lands rather than imply it early.
Amla if immunity, digestion or hair and skin is what's on your mind. Moringa if you're after everyday nourishment, iron and energy. Plenty of people take both — amla in the morning, moringa with dinner.
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