Dry Amla (Ular Nellikkai) – 100g

Amla is among the highest natural sources of vitamin C, and drying it in the sun with salt is the old way of keeping it available long after the season has passed. The pieces come out dark, wrinkled and firm, with a sourness that hits first and a sweetness that follows.

Chew a piece after a meal, or keep a few in a small box for the office – it is the traditional answer to reaching for something sweet in the afternoon.

Because there is no oil sealing it, moisture is the only thing that will spoil it. Keep the jar tightly closed and always take pieces with a dry hand or spoon.