Indian gooseberries, also known as amla, are small, light green spherical-shaped berries exceptionally rich in vitamin C and antioxidants. Because of the high levels of vitamin C, the berry is extremely acidic. The perfect word for an amla would be ‘astringent’. Amlas taste of sour tartness mixed in with subtle bitterness. I know, doesn’t sound too appealing, does it? If it tastes that acidic, why are people raving about it? Well, the amla has a pleasant aftertaste. So pleasant that you completely forget you’re ingesting large doses of vitamin C. Try not to get lost in that deliciously sweet swirl.
Amla season begins in October and lasts through April. Uttar Pradesh, an Indian province, is the country’s primary cultivator of the gooseberry. Following closeby is Varanasi. Though it does not grow nearly as much as Uttar Pradesh does, it is renowned for its quality flavor. When picking out your amlas, it would be best to grab the firmest ones. And if they happen to be even a bit bruised or misshapen, that’s a no-no. Proper amlas are pristine and taut.