Description of the amla plant. What chemical elements are contained in berries and leaves, their healing effects on the body. Are there any contraindications to the use of the fruit and what symptoms occur during abuse. Recipes with amla. Interesting facts about the plant. In addition, the plant is used for respiratory diseases. Biologically active substances of amla have an enveloping and astringent effect.
Harm and contraindications to the use of amla
Whatever useful properties the emblica phyllanthus may have, it is necessary to remember about the measure in use. If you start to include it in your diet too often, unpleasant symptoms can occur.
Consequences of abuse of amla:
- Frequent urination - since the berries contain special components, the metabolic processes in the body are accelerated.
- Flatulence, heartburn and problems with stool - the mucous membrane is affected, the microflora is disturbed and gases accumulate, this entails pain and frequent urge.
- Allergic reaction - due to the high percentage of vitamin C content, headache, nausea, diarrhea, irritability, fainting, irritation and skin rash occur. Pancreatic dysfunction may occur.
In addition, the berries can provoke an epileptic seizure. And frequent urination entails the flushing of nutrients from the body, including calcium.
Absolute contraindications to amla:
- Individual intolerance to the components of berries - the plant contains a whole "bouquet" of vitamins and minerals, which can adversely affect the general health and cause an allergic reaction.
- Hemorrhoids - the mucous membranes are affected, bleeding may increase and severe pain will appear.
- Increased acidity of the stomach - there are paroxysmal pains in the chest and right hypochondrium, heartburn, belching takes on a bitter taste.
- Glomerular nephritis - the glomeruli are negatively affected, water begins to linger in the body, since the kidneys are weakened.
In order to make sure whether the product will cause an allergic reaction, you should seek the advice of a qualified specialist.
Amla recipes
The presence of emblica phyllanthus berries in a dish is a guarantee of a unique and exotic taste, pleasant smell and invaluable benefits for the body. The plant is rich in vitamins B and C, amino acids, riboflavin and carotene. Berries work well with other fruits, spirits, meat and baked goods.
There are following recipes with amla:
- Amla pie … 200 grams of soft margarine, 2 chicken eggs, a teaspoon of baking powder and half a glass of sugar are combined in a separate container. Then add a glass of flour and mix thoroughly so that no lumps remain. The finished dough is poured onto an oiled baking dish. After that, they work on the filling. In a blender, beat 400 grams of cottage cheese, 2 eggs and half a glass of sugar. Then pour 300 grams of amla. Next, the filling is poured onto the dough and placed in the oven for an hour at a temperature of 180 ° C.
- Amla jelly … First, the berries are washed, dried and removed from the tails. Then add half a liter of filtered water to them, bring to a boil and simmer over low heat for about 20 minutes. Stir occasionally to prevent the amla from burning. After that, a kilogram of sugar is added to the container. The jelly is boiled until it thickens. This takes approximately 10-15 minutes. Then the jelly is poured into pre-sterilized jars and rolled up. It is recommended to store it in a cool and dark place.
- Homemade amla wine … The berries are thoroughly washed with cold water and kneaded in a mortar. 2 cups of sugar and a liter of water are mixed and the syrup is boiled. After that, the ingredients are mixed, poured into a glass bottle, covered with gauze and left in a warm place for 7-8 days. The pulp, which rises to the surface, is regularly removed. Then the liquid is passed through a sieve and poured into a clean jar. The wine should ferment for about 8 weeks.
- Tkemali sauce … 3 glasses of amla, bell pepper, 4 cloves of garlic, kiwi and half a kilogram of herbs are washed and cleaned of small debris. Then everything is whipped in a blender. Add salt and chili to taste, pour in 3 tablespoons of vegetable oil, pour 4 tablespoons of dried basil. The contents are distributed in jars and stored in the refrigerator. Tkemali goes well with barbecue.
- Amla syrup … 250 grams of filtered water is mixed with the same amount of sugar and simmered for about 15-17 minutes. Meanwhile, the amla berries are washed and cut in half. Then add them to the syrup and cook for about 2 hours, remembering to stir regularly. After that, the syrup is poured into sterilized jars and rolled up.
- Royal Amla Jam … The berries are washed, dried and cut on one side. Seeds are squeezed out of this hole into a plate. 200 grams of walnuts are crushed and stuffed with amla skins. Seeds with pulp are placed in a saucepan and covered with 100 grams of filtered water. It takes about 5 minutes to cook, and then grind through a sieve. A kilogram of sugar is poured onto the stuffed berries, covered with a lid, boiled until boiling and left for 7 hours. Then the contents are boiled again, poured into sterilized jars and rolled up.
- Amla Ice Cream … Half a kilo of amla berries are washed and cleaned of sprouts. A liter of water is poured into them and put on a slow fire, stirring regularly. Cook until the fruits begin to fall apart and let the juice flow. After that, the contents are ground with a blender and filtered from the peel. 4 egg yolks, 100 grams of sugar and a bag of vanillin are poured into a container. Beat everything with a whisk. Then 200 ml of milk is mixed with 400 ml of heavy cream and put in the microwave for 3 minutes. The resulting mixture is combined with eggs and mixed until smooth. The cream is put on low heat and boiled until thick. The resulting ice cream is mixed with amla puree, placed in containers and frozen.
- Amla pudding … Pour 80 grams of brown sugar and half a kilogram of washed amla berries into an oiled baking dish in an even layer. Beat 130 grams of butter with a blender along with the same amount of powdered sugar. Then add 2 chicken eggs and 130 grams of flour. Amla is poured with the resulting dough. The pudding is baked in the oven for about 50 minutes at 180 ° C.
- Marmalade with amla … Amla berries are ground with a blender until puree and boiled on the stove. The pulp is rubbed through a sieve and boiled until the volume is half as much. Then half a kilogram of sugar is poured there and simmer for half an hour over low heat. The walls of the mold in which the marmalade will freeze are greased with cognac. Then it is filled with contents and covered with parchment. The marmalade is placed in the refrigerator for several hours. Cut the finished dessert into slices and roll in sugar.
Berries are eaten fresh, boiled and baked. Amla is popular in Russian, Asian, American and Caucasian cuisines.
Interesting facts about amla
The healing properties of amla were used several centuries before our era. Its wide distribution and admiration in some countries is due to its unique healing properties and taste.
Amla has a unique formula and does not decompose even at an air temperature of 100 ° C. Dried amla fruits are characterized by the ability to retain their taste and useful properties for 3 years. The berries combine all possible tastes, except salty.
In traditional medicine, amla began to be used only 60 years ago. And in Ayurvedic practice, it is included in the "golden composition" of funds. Previously, the plant was used as a tonic that promoted active mental work and prolonged life.
In India, the amla tree is considered sacred and symbolizes maternal energy. In their opinion, the fruits are so nutritious that they are able to feed all of humanity. Also at the beginning of winter, they celebrate the holiday of Amala Navami and perform ritual ceremonies dedicated to the tree. In Sanskrit, "amalaki" is translated as "nurse".
Amla trees can be found even at an altitude of 1400 meters on the slopes of the Himalayas. During the fall of the leaves, branches also fall.
How to make amla juice - watch the video: