Ripening in autumn, the berries are harvested by hand after climbing to upper branches bearing the fruits. The taste of Indian emblic is sour, bitter and astringent, and it is quite fibrous.
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Scientific Name: Phyllanthus emblica Common Name: Indian gooseberry, amla Family: Phyllanthaceae Parts Used: All parts are used, including fruit, seed, leaves, root, bark and flowers. Active Principles: Possess bioactive compounds like tannins, flavonoids, saponins, terpenoids, ascorbic acids
