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Ekgaon

Amla Powder (Phylanthus emblica) (200g)

₹219.00
Why you should buy this?
  • Amla powder is made by amla fruit
  • The taste of Indian gooseberry is sour, bitter and astringent, and it is quite fibrous
  • A single tiny Amla is equivalent in vitamin C content to two oranges.

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ALL ABOUT THIS PRODUCT
Amla powder is made by amla fruit. Amla berries can be dried and powdered. The fruit is small and light green in color with six vertical stripes and a hard seed inside. The taste of Indian gooseberry is sour, bitter and astringent, and it is quite fibrous. A single tiny Amla is equivalent in vitamin C content to two oranges.
INGREDIENTS
Amla powder is rich in vitamin C (ascorbic acid) and contains several bioactive phytochemicals, of which majority are of polyphenols (ellagic acid, chebulinic acid, gallic acid, chebulagic acid, apeigenin, quercetin, corilagin, leutolin, etc.)
HOW TO USE


RATINGS AND REVIEWS

ALL ABOUT THIS PRODUCT
Amla powder is made by amla fruit. Amla berries can be dried and powdered. The fruit is small and light green in color with six vertical stripes and a hard seed inside. The taste of Indian gooseberry is sour, bitter and astringent, and it is quite fibrous. A single tiny Amla is equivalent in vitamin C content to two oranges.
INGREDIENTS
Amla powder is rich in vitamin C (ascorbic acid) and contains several bioactive phytochemicals, of which majority are of polyphenols (ellagic acid, chebulinic acid, gallic acid, chebulagic acid, apeigenin, quercetin, corilagin, leutolin, etc.)
HOW TO USE

RATINGS AND REVIEWS
RATINGS AND REVIEWS

ALL ABOUT THIS PRODUCT
Amla powder is made by amla fruit. Amla berries can be dried and powdered. The fruit is small and light green in color with six vertical stripes and a hard seed inside. The taste of Indian gooseberry is sour, bitter and astringent, and it is quite fibrous. A single tiny Amla is equivalent in vitamin C content to two oranges.
INGREDIENTS
Amla powder is rich in vitamin C (ascorbic acid) and contains several bioactive phytochemicals, of which majority are of polyphenols (ellagic acid, chebulinic acid, gallic acid, chebulagic acid, apeigenin, quercetin, corilagin, leutolin, etc.)
HOW TO USE