how to eat raw amla - #38064
I am a bit confused about how to eat raw amla, honestly. I just got a bunch of these little green fruits from my local market, and they look super healthy and full of promise, but I don't have a clue what to do with them. I heard they’re really good for boosting immunity, plus they can help with digestion. Gotta say though, the thought of eating them raw seems a lil intimidating. Last week, I tried one straight out of the bag, and wow, it was sooo sour I nearly dropped it! My face twisted in a way I didn’t think was possible. I mean, I’m all for trying healthy foods, but how to eat raw amla without making a terrible face? I read somewhere about making chutneys and mixing it with honey, but I feel like that's kinda cheating, ya know? I’ve seen some people chatting about making amla juice, and maybe that’s easier? But, is that really the best way? I want the full benefits and not just juice – I heard it loses some nutrients that way? Ugh, I just don’t want to waste these great fruits! What’s the best way to really eat raw amla? Got any practical tips or tricks? Thanks in advance, guys!
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Doctors' responses
Eating raw amla is indeed an experience; its intense sourness can be quite overpowering at first, but it’s packed with potent health benefits. To eat raw amla effectively without squirming, start by cutting the amla into small bite-sized pieces, removing the seed. Taking small bites allows you to get used to its tart flavour and makes it more manageable. Chew slowly, letting the juices mix with saliva, which might diminish the intensity of the sourness.
Have a little salt or pepper handy; many people find that a light sprinkle can enhance the taste and make the experience more pleasant. Some also use a dash of chili powder–of course, cater to what suits your palate. Adding ginger slices might also help balance its sourness, improving digestion as well.
While making amla juice might seem like cheating, it’s quite a practical method, and you can still enjoy significant benefits. Blend the pieces with a little bit of water and strain it. You can sweeten with honey, not only to improve flavor but also because honey has complementary benefits in ayurveda. Do remember, however, to drink it immediately post-preparation to keep maxium nutrients intact.
Another way to eat raw amla is making a mix with grated amla and coconut, this combo balances out the tartness to an extent. Alternatively, you can dry some slices in the sun and enjoy them as a tangy snack.
Eating raw, or slightly processed forms of amla regularly on an empty stomach may aid digestion, boost your immunity, and support metabolism. But proceed cautiously, considering your own body’s response, ayurvedically, amla is cooling and could influence one’s doshas differently if overly consumed. Listen to your body’s cues in adjusting intake, ensuring suitability for your unique constitution.

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