Sour, kept in honey
Amla is sharp on its own. Sour, a little bitter, hard to eat by the handful.
In Ayurveda the Indian gooseberry (amla, amalaki) is a rasayana, a fruit kept for steady use rather than a quick hit. It is one of the richest plant sources of vitamin C, which plays a role in immune health. For generations people have softened its sourness by steeping it in honey and taking a small spoonful a day.
What would a daily spoonful of this be like for you?
What you'll need
- 3 to 4 fresh amla, washed and patted dry
- Raw honey, enough to cover
- A small clean jar with a lid
Method
Grate the amla off the stone, or chop it small, and drop it into the jar.
Pour over the honey until the amla is covered, then close the lid. Keep the honey raw, never warmed, the way Ayurveda holds it.
Leave the jar at room temperature for a day or two, until the amla softens and gives up its juice. Keep it out of the sun.
Take a small spoonful a day, amla and honey together. Give it a week or two, and notice how the sourness sits with you, and how your mornings feel as the days go on.