Dry Amla

• Dry Amla is commonly infused in teas for a tangy and healthful beverage, providing a concentrated dose of vitamin C and antioxidants. This makes for an invigorating and immune-boosting tea.
• It's often pickled or made into preserves, balancing the sourness with spices and sweetness. This creates a flavorful condiment for meals.
• Dry Amla powder can be added to chutneys and raitas for a sour and slightly astringent flavor note, enhancing the overall taste profile of the dish.
• Ground dry amla can be used as a spice in curries and stews to add depth and a unique tangy element, often paired with other warming spices for a balanced flavor. It can also be added to lentil dishes such as dal.
• Some add it to sweets and desserts as it provides a contrasting sour flavor, enhancing the other flavors in the recipe.
• Dry amla can be chewed directly as a traditional remedy, although its strong flavor may be an acquired taste. It is often consumed this way for its health benefits.

• Rich in Vitamin C, boosting immunity and acting as a powerful antioxidant.
• Supports healthy digestion and may help relieve constipation due to its fiber content.
• Promotes healthy hair and skin by nourishing hair follicles and reducing oxidative stress.
• May help regulate blood sugar levels and improve insulin sensitivity.
• Supports heart health by reducing cholesterol levels and improving blood vessel function.
• Contains antioxidants that combat free radicals and protect against cellular damage.

Store dry amla in an airtight container in a cool, dark, and dry place. Proper storage helps retain its potency and prevents moisture absorption, which can lead to spoilage. Avoid exposure to direct sunlight and humidity. When stored correctly, dry amla can last for several months.