Some Ways to Make Ingesting Amla Easier

Please take these ideas only as ideas, NOT medical advice or other advice. Thank you.

I recently heard about the Indian superfood called amla, also known as Indian Gooseberry. Here are a couple of articles I quickly found on why amla is so good for you, mostly due to the antioxidants it contains [Organic Facts, Mastering Diabetes, NCBI academic journal]. You can research more if you want to know more. The benefits of amla are just a background to this post, not the purpose of this post.

Unfortunately, for me, and for most people, I would suspect from what I’ve been told, amla is an “acquired taste”. It is slightly bitter, if not just rather tart, and sour. Ingesting too much could cause an upset stomach probably not unlike too much lemon juice or other sour foods, if the taste doesn’t get to you first to prevent you from ingesting too much. Fortunately, though, it doesn’t take a lot to get you some benefits. Just a fistful of berries, or a shot glass’ worth of the juices, per day seems to be sufficient if you have a decent diet otherwise, which I do.

So how then, can one get enough amla without making the experience to be like taking unpalatable medication that it does feel like, to be honest? Here are some ways I have developed from the forms of amla I currently have access to, which does not include powder that I may go for in the future. Powder just seems to strip even more nutrients from the amla like juicing loses fiber in the fruits juiced.

As seen in the picture that you can enlarge to see more details about the products, I have amla in three forms:

  1. Juice – which is sour and tart. Oi!
  2. Chewable candy – which has Indian spices I’m not used to nor keen on, rather than sweetness. Reminds me of ginger softened with some curry. Bleh!
  3. Dried – which you have to soak in water overnight, then eat and maybe even drink the juice. To be honest, the stuff rivals Buckley’s cough syrup with sponge pieces in them. Yuck!

Here’s how I have incorporated them into my diet to mask their tastes. I will update this post over time as I find new ways to incorporate amla into my diet in palatable ways.


The juice is, by far, the easiest thing to incorporate. I go for about a shot glass’ worth each time, eyeballing it instead of using one and creating dishes to wash. I blend the amla into other foods with room temperature or cold liquids, where there is a strong flavour to mask it so I hardly even know it’s there. Hot liquid like boiling water or soup base probably breaks down a lot of the nutrients, thereby wasting your money and efforts. Below are some examples of where I blend in amla juice.

  • Smoothies. From a tall cup smoothie, I split it into two to moderate portions of consumption. With each, I add about a shot glass’ worth of amla juice.
  • Add to soy milk and Post dark chocolate shredded wheat cereal. Two things first. I’m not plugging soy milk. It’s what I use and I don’t know how the amla juice may react with dairy milk, which could be very different from how it reacts with soy milk (doesn’t really), so I can’t just say milk. If you have tried, please let me know, though please do NOT try it for my sake because I don’t know what risks might be involved. As for dark chocolate shredded wheat for a cereal, before you ask why work so hard with amla if I’m eating sugared cereal, ask why Kellogg’s corn flakes have more sugar per gram than this stuff??? Cerealously! How messed up are food choices available to us when something as bland as corn flakes have more sugar than something as potently sweet as dark chocolate shredded wheat cereal??? With that taste, you can add a fair bit of amla before you’ll know it’s there, though I would caution on much beyond a shot glass’ worth the first time around until you know how your stomach handles the stuff. The amla juice might be diluted and masked, but it’s still there in the same content taken alone.
  • Add to chocolate soy milk. I drink chocolate soy milk after workouts to help recovery, and I add amla juice to it. Again, I don’t know how the amla juice works with dairy chocolate milk so I can’t say. If you have tried, please let me know, though please do NOT try it for my sake because I don’t know what risks might be involved.
  • Add to warm soups with strong flavours. I will add amla juice to tomato soup that has a strong flavour to mask it, but not weaker flavoured clam chowder that will also look dirty with the brown amla juice added to the white chowder. When I make something like instant noodles, but where I add a lot of healthy bits and don’t use soup base with MSG, part way through when the noodles are not steaming hot, I will pour in the amla juice to mix, and ingest most of the noodle soup base like I usually do.

Chewable candy

The chewable candy is tolerable on its own, but I don’t like the lingering taste, so I have these ways to make it better:

  • Eat it with other candy. I usually do this on a 1 to 1 ratio. One piece of amla candy, one piece of whatever other chewable candies. I go for the rather sweet stuff instead of something strong like licorice. Not the greatest mix, I have to admit.
  • Wash it down with pop afterwards. I will also just eat a handful of the candies, then wash it down with pop that I drink in modest amounts from a bottle, which I can drink over time to not be wasteful or drink too much of like a can in one go. I find the carbonation in pop cleans out the amla in my taste buds pretty well.

Dried amla

This is, by far, the hardest for me to ingest. I will probably give it up after finishing the one bag I got. So far, I have only soaked it and kept the dried fruit soft to cut up in pretty small pieces, like 6 or so per dried berry, and use it like toppings on some foods.

  • Pasta with tomato sauce. I’d put in 3-4 berries’ worth into pasta with tomato sauce and it just looks like tiny bits of the mushrooms I usually have with my pasta. I can still taste the amla pretty well, though, so I don’t think it’s the greatest solution. I won’t douse my pasta in tomato sauce to mask the taste more, though. The pasta becomes less enjoyable on its own then.
  • Pizza topping. How’s that for an exotic pizza topping? And you thought pineapples and anchovies were a challenge!

If you have other suggestions on how to make amla more palatable, please do share! As said above, I will update this list as I find more ways to incorporate it into my diet.


4 thoughts on “Some Ways to Make Ingesting Amla Easier

  1. I have not tried Amla, but intend to. I just wanted to add a suggestion for getting it down. I take whole leaf aloe vera juice along with Tart Cherry Juice concentrate via a shot glass. I find that putting the two together makes the taste of the less desirable one disappear. Perhaps adding the amla to either of both of these would make it more enjoyable! 🙂

    • Thank you very much! I will see if I can find those things to try. Sorry for the very late response. I went on vacation that day and didn’t return till now. I put the approval requirement on due to spam and trolling, among other less than civilized feedback.

  2. Hi, thank you for your interesting article. Like you I’m seeking ways to make Amla more agreeable to ingest. My interest in Amla is very recent, and so far I’ve only tried the powder form, and am not enjoying the experience! I’ve tried a teaspoonful of it mixed in a mug with an Oxo cube and hot water, and this is not too distasteful. A teaspoonful mixed with chutney and spread on a cracker, which was fairly OK. But I would like further ideas on how to get two teaspoonfuls down and for the experience to be enjoyable. It certainly makes me feel better when I take it. Lifts my mood and gives me more energy. Have you come up with any more methods of taking it since you wrote the article?

    • Hi Beryl, thank you for your comment. I haven’t done much additionally since this article as it generally sufficed for me. One thing I have done more of is eaten raisins with the berries on a big ratio of raisins to amla. Same general idea, though, to basically overpower the amla taste by concentrating the other flavours, or diluting it among the other flavours. While raisins might have lots of sugar, eat the natural kind without the added sugar and you can get lots of iron in the process as well.

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