Digestion5 min
Amla Powder in Water After Meals for Acidity
Half a teaspoon of amla powder in a glass of room-temperature water after lunch, a traditional pitta-cooling habit on acidic days.
What to know about amla
Amla, the Indian gooseberry, is sour, astringent and rich in vitamin C. Ayurveda calls it cooling and uses it in chyawanprash, triphala, murabba and hair oils.
Though amla is sour, Ayurveda counts it as cooling and uses it for amlapitta, the burning type of acidity. Small studies on amla extract for reflux are promising but early. Take it after food, not on an empty stomach.
Ingredients
- ½ tsp amla powder
- 1 glass room-temperature water
How to prepare
- Stir the powder into the water.
How to use
- Drink after lunch or dinner on days with acidity.
- Use for a week, then see how you feel.
Helpful habits
- Buy firm, pale-green amla in winter and freeze or dry some for later.
Precautions
- If it makes your acidity worse, stop.
- Very sour; on an empty stomach it can trigger acidity in some people.
- Traditional use; scientific evidence is limited. Do not stop prescribed medicine.
Frequently asked questions
Why after meals?
- Taken with food it is less likely to irritate the stomach.
Can I use amla juice?
- Yes, two tablespoons diluted in water.
Is amla powder as good as fresh amla?
- Powder is convenient; fresh fruit has more vitamin C.
