In india too, we get Aranelli (star amla) which is edible raw. The standard amla is not generally eaten raw. Steam it and pickle it. Or grind it into stews and gravies.
In chinese this is called yuganzi which means after taste sweet fruit. Its said that after you finish eating it, you will feel sweet after taste. And it is said to be really good to your throat when you have a cold or sour throat.
I'm from sri lanka, and we have all those types of Amla here. We call them "Nelli" - pronounced Nell li. The key to enjoying this fruit is to keep it in your mouth and sucking the bitter juice out. After a few minutes, it starts to taste somewhat sweet.
Sri Lankan here too. Nelli is good with some water as it does impart a sweet flavour in the mouth. There is also a popular Nelli flavour (green in colour) in the markets that does not impart the natural sweetness much like the natural Nelli.
The vitamin C content may have been over-estimated by aboout 3 times, see "Comparison of ascorbic acid content of Emblica officinalis fruits determined by different analytical methods" V. Raghu et al 2007. The ellagitannins are very highly regarded in this and other herbal medicines, so are probably more important in the health benefits. Unless you have scurvy.
@@Jackazz2ndGen fruits are not miraculously healthy is what I mean. They aren't healthier than anything else. If you're dehydrated then water will be the most healthy substance. It's about knowing what exactly our body needs. Aand there's nothing in fruits that cannot be found other sources. Aa aand there's nothing that our body needs in plant foods that cannot be found in animal sources.
fun fact. the tree is also called the malacca tree. And history has it that the port of Malacca was named after it after the founder Parameswara rested under it.
Thanks to visit my city. Hope you enjoy here. If you visit 1 month early I might recommend you to Garcinia schomburgkiana Pierre and Elaeocarpus hygrophilus since they are only has fruit during rainy season. Also, recommend Spondias dulcis(June plum มะกอกฝรั่ง), and eats it the way Thai people eat.
I’m a long time subscriber. I really like your content so much. I have very little desire to travel. But, through you I see bits of this weird world-one I will most likely never explore myself. Thank you!
I remember these. The taste is so strong! I struggled with them at first but yes holding them in your mouth is probably the easiest way to enjoy them fresh. I do struggle with salt and chilli on them. I just can't get with that flavour profile at all. Nice to see a little footage from thailand. I kind of assumed it was all bad in the end so you didn't use it 😅
There were SO many fruits on the Thailand trip that were meant to be eaten with salt and chili 😄 I didn't realize it was so popular there until the tour
@@WeirdExplorerI've read that Mexican chamoy has origins in Chinese crack seed (salty sweet plums and other dried fruits) and Filipino kiamoy, so the salty/spicy/sweet fruit connection between the regions would make sense.
Mom got some candied amla and its delicious but I’m allergic. Makes my mouth swell up. I’ve learned it from using Indian amla oil in my hair as a child, it also gave me a reaction.
You're absolutely crushing it with these fruit documentation videos. Im not sure if I searched deep into the archives for your other videos, but are you planning to teach us about several types of plantains and how people cook/eat them?
I'm very curious about this one. Years ago, I had discussed amla with an online friend from India. I showed her my American gooseberry bush (both called gooseberry but entirely different plants.) We had a fruit bonding moment over a mutual love for chile mango and sour fruit. I sent her some Tajin and a chile mango lollipop in a skincare package. (Worldwide community we used to send each other things, and candy, snacks and ramen were always included lol)
A highlight on such a globular fruit (like 10/10 globularity for real) AND 1.25 seconds of fame featuring the backs of our group from that Thailand trip? A very special day indeed!
@@rdizzy1 Yeah, I guess I could have been more scientifically accurate in how I worded it, the ratio of the acids in apples and citrus are different. :)
I've only had powdered Amla ordered online, but have recently found it very interesting, for its diversity of flavor-presentation, as well as its nutritional impact apparently (which to me relates to how you find it so satisfying. It definitely covers our daily Vitamin C needs many times over). I found it extremely intense when I first tried it (probably dissolved in water or something I cooked, but not sweeteded with any additional sugars), even bitter. Most recently though, I dissolved it in water along with honey, and I found the resulting juice to be not only tasty and satisfying, but reminiscent of Swedish "Rose Hip Soup", which is more like a sweetened pulp-y/puree juice of rose hips. Rose hips are also notably high in Vitamin C. I turned to Amla several months ago when I had recently withdrawn opium poppies from my daily regimen, and was suffering the consequences of that, including unwanted nocturnal emissions. I read online that the nutritional potential of Amla was something that could support the system, even just digestively or otherwise, to help a person not have wet dreams😂 so I was making a "juice" of Amla powder and Moringa powder shaken with water and honey, poured over ice and it was surprisingly refreshing, tasty, and apparently beneficial 😉👍 Gotta have the honey though, because otherwise I experienced the extreme acidic sourness as almost acrid/bitter.
@@koreyb If you get lucky, sometimes your Indian grocery chain store like Patel Bros. carries them. What can be more commonly found in those stores though is the preserved version of the fruit in a brine solution.
Damn, here in Iran we call those unripe plums green tomatoes. 😂 But in the north (where people just call it plums) we eat them with a very salty herb mix called Delal, which is made of Coriander, Khalvash, Lemon balm, Chuchak, mint and a lot salt. (I ran the Iranian names of these herbs through google translate, I've never heard their names outside northern Iranian cuisine.) We also eat Delal with cucumbers too. It's a really delicious and unique-tasting mix. Some people just crush up the plums and mix it with Delal and just eat them as is. If you can get your hands on these herbs, 100% recommend trying it. Disclaimer: I've never made it myself (since you can easily buy it anywhere and the locals can make it much better than I can), so I just pulled up a recipe online for it. Apologies if it turns out to not be 100% authentic.
This is not a plum, it's a different species, from the phyllanthus genus, and it's native to South and Southeast Asia, you won't find it growing in Iran. Plums are from the Prunus genus.
@@rajabouzeid8801 I know this is not a plum, he briefly mentioned unripe plums and how these reminded him of that at some point in the video which also prompted me to mention it.
Hey, Chiang Mai! Turnt out two of my favorite family members :) That fruit looks so much like a gooseberry, it's neat. Can't imagine a gooseberry bush growing into a tree- they're so sharp! I have never tried tajin or spice mixtures on fruits, I wonder...
I found some Amla yesterday in a small ontario city freshco yesterday! I remembered this video and picked it up and then came back becasue i forgot what it was like, now im scared to try it lol.
I love watching your videos. You give me inspiration with every video I watch that is yours. I love your travel videos with Steven, those are so funny; you guys are so funny together. Thanks so much. :D
It's probably just because I'm a person of extremes, and maybe a little too intense about the things I'm very passionate about, but I always seem to enjoy the more intense/extreme fruits. I'm still not a noni guy though, and I don't see a world in which I ever could be a noni guy.
This fruit is nice when cooked with jam sugar and dried. The fruit that miss me the most from Thailand are the brown caramel fruit, sapote or something like that and longan and mangoes and tilak.
An indian store opened here recently with lots of interesting fruit. Thought to myself: yeah big goosberries! Tried it later with a friend on the way... not a pleasant surprise
I would like to recommend "Bignay" there's no Western people or other foreigners tried this amazing berries from the Philippines. If you tried it I think you'll be the first ever foreigner to taste "Bignay" since there's no record in UA-cam about bignay eaten by a foreigner.
hey just bought it by chance , I was curious and bought a few pieces since I love unique fruits. I googled to learn how to eat it and found your video. Funny that you found it in the same supermarket in queens on 74 st, indian market actually. Maybe 15-20 min away from NY city
Amla is vitamin C rich fruit. so its good for your hair, skin thats why it's sold as regular medicine type thing. eat small piece of it, spread its flavour inside you mouth, then drink a sip of water. the flavour of water you get is damm good
I looked it up and amla contains roughly equal amounts of citric acid, which is the citrus kind of sourness, and also malic acid, which accounts for the green apple sourness. As a side note, amla also contains a fair amount of shikimic acid, which in large enough amounts like in raw fiddlehead ferns, can cause an upset stomach, but I think you'd have to eat a lot of amla before you'd need to worry about that. Shikimic acid is destroyed by cooking. Shikimic acid, mainly sourced from poisonous Japanese star anise (as opposed to edible Chinese star anise) is used industrially as a precursor for both oseltamivir (Tamiflu) and the very cursed Roundup weed killer.
During my childhood I used to eat amala back home just straight off the tree. Ha it was super potent super sour, with the "dry" and "astringent" taste, but also sweet, i dont know what type of amala it was, but we used it for pickles, or dried, or just just eat like 10 by itself.
many fruits in markets and supermarket are not ripe, and some may never develop sugars after being picked too green. just a reality of commercial logistics. gooseberries have pink/ruby blushes when fully ripe, when they have some sweetness
Very interesting. I've only ever had amla in a powdered form, as a hair treatment. Makes for shiny healthy looking hair, either on its own or added to henna. LOL, the Classical music was an unexpected nice touch.
I recently had these, I spit out the first one I tried due to the strength of the astringency. However, I made a candy out of them by boiling them (about 2 cups worth chopped) in sugar syrup with a very small pinch of cinnamon and cardamom, and the result tasted much like quince preserves/jellies that I had had before. I guess I might give them another try now that I know that extreme flavour is the norm for them, and not indicative of poor ripening.
Have you ever tried the Pawpaw (Asimina triloba)? It’s a fruit found in North America that was eaten by Native people on the eastern coast. I think. I don’t know very much about it. I really enjoy your channel.
This is actually a popular fruit in southern china. We call it YuGanZi which means left behind sweetness. We usually juice it, it gives you a powerful sour taste and a sweet after taste. Some clam it to be good for losing weight.
I tend to stay away from strong tasting fruits. Maybe I have sensitive taste buds, but I don't like sour or bitter flavours unless it's balanced with sweetness. In saying that, i do enjoy learning about these foods, and what they're like and how they're consumed. Just not one I'd run out to find to eat. Thanks Jared. ❤
THAT WAS THE NAME OF THE FRUIT???? thankyou ive had these many times but only knew the native name we call em. so happy to finally know the common name. i love these maybe even more than billimbi, also the ones where i live are smaller much like quite a few varients of other fruit that grow here.
Hey Jared, I feel like a trip to India is long overdue :) You will get to taste our amazing amla snacks and many new fruits that you might have not explored yet. Ice apple, Kadamba, Lotus seeds, Phalsa, Ambra, Karonda, Water Chestnut come to mind.
I've been a couple times! But yes I'm hoping to go again and see more of the country (before my 10 year visa expires 😄). There's a playlist on here somewhere from my last visit. India has incredible fruit.
Try eating amla in chyawanprash. It is ground up with a bunch of sugar, honey, ghee and spices. People usually eat a spoonful every morning but sometimes I spread it thin on toast like jam.
My bangladeshi co workers love to eat amla. They buy a pack everyday from the bangladeshi store behind our work place in KL. They just ate it with salt. I tried it once and hated it. It was like it ate the rawest banana ever. It made water taste sweet tho
I had some amla fruit leather that I got from an Indian supermarket and I thought it was so disgusting that I couldn't even finish it. It has this funny taste that reminds me of motor oil or car exhaust. I just couldn't get past that so it just tasted like poison to me. But if a person came from an environment where they hadn't been exposed to that smell in car repair places, I could see how they could like that flavor because they might interpret it as kind of oniony in a way. But for me, I just couldn't get past the similarity to the smell of an auto repair shop, whatever that is.
FINALLY somebody getting it right, Idk why people think Star Gooseberry is Indian Gooseberry 😂 Most videos or well the ones I've seen they name the video as "amla" but have Star Gooseberry in their thumbnail
Is it just me or do foods get more sour as you go east? I don't know if you remember my comment from awhile ago, but in my homecountry Romania we have something similar, but WAY better tasting! To this day, I still don't have a clear translation of the fruit, but it's something between a plum and a peach?(when ripe) However, when it's unripe it probably is a better choice than a lemon! It has just the right ammount of sourness and flavor. People, traditionally, use it as an ingredient in many sour broths or foods. Unfortunately, probably due to stigma, this fruit along with many others are not known abroad. You can probably only get trustworthy information from Romanians themselves, but it is also dependent on the region! People in north-west call it differently than people in North East and South.
Yourr thinking of normal goose berry. The vid Is about the Indian tree that produces fruits that look like gooseberry so it's called amla Indian gooseberry
@@GoldenBoy-et6of Not really. There are many fruits that look like what I'm trying to describe, but then again these are the reasons why it's so hard to describe and why people outside my country don't know about it. Anyhow, I was thinking of it when he mentioned the "unripe plum". It looks kinda like that, but I've had those before. They definitely don't taste like the fruit I'm talking about.
Looking at that amla it reminded me of when I would eat green blueberries. Then you described it as such 😂. I only now just was reminded of this but when I was a kid I would eat what my grandparents would call gooseberries. But after doing some research about 10 years ago I found out that they are not gooseberries, at least not what everyone else would describe as gooseberries. I'll come back with an edit if I find the scientific name for it.
Could that possibly be a sort of Physalis fruit, which grows in these little paper lantern type husks? I know those get called different types of gooseberries sometimes in English. Never quite saw any real resemblance in looks or flavor myself. The species that's most common commercially is yellow-orange, but there are others with different colored berries.
@@jadselBased on all the berry types I've seen I have narrowed it down to Vaccinium. What species specifically I don't know. It's like a farkleberry except the leaves are fuzzy and sage-like in color, a shrub that lets no taller than head height, and if it does it starts growing sideways. And the berries themselves are about a third of an inch in diameter. Further description: Flowers are bell-shaped and white like others in Vaccinium. Ripe berries usually have dried flower remnants, stem from berry to branch has a tendency to break off at the branch leaving most berries with a stem that needs to be removed manually. Flesh is the usual green blueberry color but interior is under a small amount of pressure and has a tendon to snap/pop when chewed. Seeds are very small and manageable. Flavor is incredibly tart, similar in strength to that of a grapefruit or sweetart candy. Sweetness is mild, tartness high, and a slight bitterness. If consumed underripe it reminds me of lime without the citrusy flavor. I suspect most people wouldn't like the flavor as it's very strong, again like grapefruit.
Have you ever reviewed Plinia Clausa aka Anihuayo? I searched through your catalog, but a search did not result in a hit. I was considering planting some as I have access to some seedlings, but alas no fruit is available right now here and am wondering whether to devote any space to it..
The intro here just lovely!! You used "species" instead of "variety" it appears. Not knowing the plant, not 100% sure but seems to be a classification error.
I bought some of these today after seeing you talking about this fruit in a couple of different videos. You described it really well, but in case anyone else is tempted to try this with Frank's Red Hot in lieu of salt and chilli powder - don't! That was not a good idea at all!
Also, that salt and chili mixture reminds me a lot of Tajin, albeit apparently you are getting hotter chiles there in Thailand which makes a lot of sense. Still sounds delicious though!
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i think you may have been searching for the word, *_"astringent"_*
Amla ketchup
@@RhizometricReality: Amla Hollandaise.
You should try honey Amla , its really good
I tried to buy something on your website and there is no cart. I then saw your Etsy shop where the coupon code doesn’t work.
After consuming amla, drinking water will impart a sweet taste.
In india too, we get Aranelli (star amla) which is edible raw. The standard amla is not generally eaten raw. Steam it and pickle it. Or grind it into stews and gravies.
Star amla coming up in a future video :)
Ooh the star type is such a cute shape
The Thailand tour was simply amazing! Had probably 30 new fruits, and met some awesome people! Definitely recommend!!
Thanks Chris!
In chinese this is called yuganzi which means after taste sweet fruit. Its said that after you finish eating it, you will feel sweet after taste. And it is said to be really good to your throat when you have a cold or sour throat.
sip water after you eat , you get the sweet taste
I'm from sri lanka, and we have all those types of Amla here. We call them "Nelli" - pronounced Nell li.
The key to enjoying this fruit is to keep it in your mouth and sucking the bitter juice out. After a few minutes, it starts to taste somewhat sweet.
Sri Lankan here too. Nelli is good with some water as it does impart a sweet flavour in the mouth. There is also a popular Nelli flavour (green in colour) in the markets that does not impart the natural sweetness much like the natural Nelli.
So amla grow in Tropical climate?
In many countries it is illegal to mention amla without reference to it's high vitamin C content.
Haha. I think my video is the only one that doesn't discuss health benefits.
@@WeirdExplorerthat's subtle my friend, fruits are not for health purposes anyways.
The vitamin C content may have been over-estimated by aboout 3 times, see "Comparison of ascorbic acid content of Emblica officinalis fruits determined by different analytical methods" V. Raghu et al 2007. The ellagitannins are very highly regarded in this and other herbal medicines, so are probably more important in the health benefits. Unless you have scurvy.
@@iAmDislikingEveryShort You mean everything my friend, food is such a gimmick.
Photosynthetic is where it's at.
@@Jackazz2ndGen fruits are not miraculously healthy is what I mean. They aren't healthier than anything else. If you're dehydrated then water will be the most healthy substance. It's about knowing what exactly our body needs. Aand there's nothing in fruits that cannot be found other sources. Aa aand there's nothing that our body needs in plant foods that cannot be found in animal sources.
fun fact. the tree is also called the malacca tree. And history has it that the port of Malacca was named after it after the founder Parameswara rested under it.
Fascinating. That port has a lot of importance in the history of fruit.
When you revisit previously reviewed or different versions of things it’s always interesting to see how your perspective evolves over time.
And his resolution.
@@pattheplanter I still love those old ones though, and miss the intro theme music.
Thanks to visit my city. Hope you enjoy here. If you visit 1 month early I might recommend you to Garcinia schomburgkiana Pierre and Elaeocarpus hygrophilus since they are only has fruit during rainy season. Also, recommend Spondias dulcis(June plum มะกอกฝรั่ง), and eats it the way Thai people eat.
I’m a long time subscriber. I really like your content so much. I have very little desire to travel. But, through you I see bits of this weird world-one I will most likely never explore myself. Thank you!
I'm sad that I had to cancel going on this tour, but I definitely plan on getting on the next one!!
I remember these. The taste is so strong! I struggled with them at first but yes holding them in your mouth is probably the easiest way to enjoy them fresh. I do struggle with salt and chilli on them. I just can't get with that flavour profile at all.
Nice to see a little footage from thailand. I kind of assumed it was all bad in the end so you didn't use it 😅
There were SO many fruits on the Thailand trip that were meant to be eaten with salt and chili 😄 I didn't realize it was so popular there until the tour
@@WeirdExplorerI've read that Mexican chamoy has origins in Chinese crack seed (salty sweet plums and other dried fruits) and Filipino kiamoy, so the salty/spicy/sweet fruit connection between the regions would make sense.
Mom got some candied amla and its delicious but I’m allergic. Makes my mouth swell up. I’ve learned it from using Indian amla oil in my hair as a child, it also gave me a reaction.
What a strange allergy. Any other related plants you are allergic to?
Weird explorer, you have inspired me so much, and I just wanted you to know how much I look up to you. Thank You!
The music building up and then cutting off with you blandly stating "I like it." was so funny
The clips of music definitely add something. And I agree, the sharp cutoffs are funny. 😆
You're absolutely crushing it with these fruit documentation videos. Im not sure if I searched deep into the archives for your other videos, but are you planning to teach us about several types of plantains and how people cook/eat them?
Thanks! there are a few videos about plantains and cooking bananas. This is the most involved one: ua-cam.com/video/M_QhCmUtRns/v-deo.html
I'm very curious about this one. Years ago, I had discussed amla with an online friend from India. I showed her my American gooseberry bush (both called gooseberry but entirely different plants.) We had a fruit bonding moment over a mutual love for chile mango and sour fruit. I sent her some Tajin and a chile mango lollipop in a skincare package. (Worldwide community we used to send each other things, and candy, snacks and ramen were always included lol)
Cool. Have you tried rambutan before?
star amla dry pickle in sugar is our fav childhood new year treat
any time you start talking about things that are sour or astringent my mouth starts to water in sympathy 😂
Oh my gosh I love those, eat them with a chilli powder, toasted rice powder, msg, salt, raw thinly sliced onion, fish sauce blend and it’s heaven
Sounds like a savoury veg salad more than a fruit salad.
I've only tried various preserved versions. very tasty fruit.
This description reminds me of when I tried foraged Highbush Cranberries
Your kitty is so cute and I love learning new things from your channel. Thank you 😊
she and I thank you
Wow, you explained the taste perfectly!
I like your channel because it’s encouraged me to try some strange fruits from my fruit vendors in my neighbourhood. Awesome.🎉
A highlight on such a globular fruit (like 10/10 globularity for real) AND 1.25 seconds of fame featuring the backs of our group from that Thailand trip? A very special day indeed!
Apples have malic acid, while citrus have citric acid, so it makes sense they taste different :)
Malic acid is also present in citrus fruit, and many other fruit (like stone fruits), just in smaller amounts than in apples.
@@rdizzy1 Yeah, I guess I could have been more scientifically accurate in how I worded it, the ratio of the acids in apples and citrus are different. :)
I've only had powdered Amla ordered online, but have recently found it very interesting, for its diversity of flavor-presentation, as well as its nutritional impact apparently (which to me relates to how you find it so satisfying. It definitely covers our daily Vitamin C needs many times over). I found it extremely intense when I first tried it (probably dissolved in water or something I cooked, but not sweeteded with any additional sugars), even bitter. Most recently though, I dissolved it in water along with honey, and I found the resulting juice to be not only tasty and satisfying, but reminiscent of Swedish "Rose Hip Soup", which is more like a sweetened pulp-y/puree juice of rose hips. Rose hips are also notably high in Vitamin C. I turned to Amla several months ago when I had recently withdrawn opium poppies from my daily regimen, and was suffering the consequences of that, including unwanted nocturnal emissions. I read online that the nutritional potential of Amla was something that could support the system, even just digestively or otherwise, to help a person not have wet dreams😂 so I was making a "juice" of Amla powder and Moringa powder shaken with water and honey, poured over ice and it was surprisingly refreshing, tasty, and apparently beneficial 😉👍 Gotta have the honey though, because otherwise I experienced the extreme acidic sourness as almost acrid/bitter.
Interesting fruit, thanks for showing all the different ways of enjoying it.
My pleasure 😊
Your description of the tastes of fruit are a cooks dream to the unfamiliar.
One of my favorite fruits. I used to eat these with a mix of chili pepper and salt. Tough to find them here in the US though.
@@koreyb If you get lucky, sometimes your Indian grocery chain store like Patel Bros. carries them.
What can be more commonly found in those stores though is the preserved version of the fruit in a brine solution.
Another wonderful video. Thanks for teaching us about weird fruit.
You can find lots of healthcare products in India with Amla, like toothpaste and different creams.
Why am i salivating while watching this
Damn, here in Iran we call those unripe plums green tomatoes. 😂
But in the north (where people just call it plums) we eat them with a very salty herb mix called Delal, which is made of Coriander, Khalvash, Lemon balm, Chuchak, mint and a lot salt. (I ran the Iranian names of these herbs through google translate, I've never heard their names outside northern Iranian cuisine.) We also eat Delal with cucumbers too. It's a really delicious and unique-tasting mix. Some people just crush up the plums and mix it with Delal and just eat them as is. If you can get your hands on these herbs, 100% recommend trying it.
Disclaimer: I've never made it myself (since you can easily buy it anywhere and the locals can make it much better than I can), so I just pulled up a recipe online for it. Apologies if it turns out to not be 100% authentic.
This is not a plum, it's a different species, from the phyllanthus genus, and it's native to South and Southeast Asia, you won't find it growing in Iran. Plums are from the Prunus genus.
@@rajabouzeid8801 I know this is not a plum, he briefly mentioned unripe plums and how these reminded him of that at some point in the video which also prompted me to mention it.
Yum! Sounds so good i hope to try this one day
Hey, Chiang Mai! Turnt out two of my favorite family members :) That fruit looks so much like a gooseberry, it's neat. Can't imagine a gooseberry bush growing into a tree- they're so sharp! I have never tried tajin or spice mixtures on fruits, I wonder...
Oh, grosellas 😂
I love the one you showed at min 2:32 (Ep.37 phyllanthus gooseberry).
Delicious!
I found some Amla yesterday in a small ontario city freshco yesterday! I remembered this video and picked it up and then came back becasue i forgot what it was like, now im scared to try it lol.
I love watching your videos. You give me inspiration with every video I watch that is yours. I love your travel videos with Steven, those are so funny; you guys are so funny together. Thanks so much. :D
Your videography skills came a long way!
It's probably just because I'm a person of extremes, and maybe a little too intense about the things I'm very passionate about, but I always seem to enjoy the more intense/extreme fruits. I'm still not a noni guy though, and I don't see a world in which I ever could be a noni guy.
I got to be honest, when the music kicks in it felt like it was about to go down!💯 Showdown in the okay corral kind of situation 😂😂😂🫡
Bought a Amla tree and planting it in Phoenix area. Intrigued with juicing use. Seems like would be nice on a hot day. Thanks for the video!
Good video. You might also mention the star-shaped seed.
haha I remember commenting 2 years ago about Amla candy. Now you gotta try Amla Murabba, its even better!
this is the best channel. This one and Crime Pays but botany doesn't, obviously. Edit: and Townsends. This one, Crime Pays, and Townsends, obviously
This fruit is nice when cooked with jam sugar and dried. The fruit that miss me the most from Thailand are the brown caramel fruit, sapote or something like that and longan and mangoes and tilak.
An indian store opened here recently with lots of interesting fruit. Thought to myself: yeah big goosberries! Tried it later with a friend on the way... not a pleasant surprise
You've got a nice Factory T-shirt on. *thumbs up *
Two of my favorite fruits are local wild fruits, the pawpaw and the persimmon
That music is intense too.
I would like to recommend "Bignay" there's no Western people or other foreigners tried this amazing berries from the Philippines. If you tried it I think you'll be the first ever foreigner to taste "Bignay" since there's no record in UA-cam about bignay eaten by a foreigner.
I've got an episode recorded for the future :)
hey just bought it by chance , I was curious and bought a few pieces since I love unique fruits. I googled to learn how to eat it and found your video. Funny that you found it in the same supermarket in queens on 74 st, indian market actually. Maybe 15-20 min away from NY city
Amla is vitamin C rich fruit. so its good for your hair, skin thats why it's sold as regular medicine type thing.
eat small piece of it, spread its flavour inside you mouth, then drink a sip of water. the flavour of water you get is damm good
Now only one thing that is left to try is amla murabba
I looked it up and amla contains roughly equal amounts of citric acid, which is the citrus kind of sourness, and also malic acid, which accounts for the green apple sourness. As a side note, amla also contains a fair amount of shikimic acid, which in large enough amounts like in raw fiddlehead ferns, can cause an upset stomach, but I think you'd have to eat a lot of amla before you'd need to worry about that. Shikimic acid is destroyed by cooking. Shikimic acid, mainly sourced from poisonous Japanese star anise (as opposed to edible Chinese star anise) is used industrially as a precursor for both oseltamivir (Tamiflu) and the very cursed Roundup weed killer.
During my childhood I used to eat amala back home just straight off the tree. Ha it was super potent super sour, with the "dry" and "astringent" taste, but also sweet, i dont know what type of amala it was, but we used it for pickles, or dried, or just just eat like 10 by itself.
My favorite kind of fruit
Salt on green plums, very well known in the southern part of the US.Yellow plums are too.
In India also we sometimes eat it raw with salt, but you have to apply salt with every bite.
many fruits in markets and supermarket are not ripe, and some may never develop sugars after being picked too green.
just a reality of commercial logistics.
gooseberries have pink/ruby blushes when fully ripe, when they have some sweetness
Fun fact: _amla_ (from Sanskrit आमलक (āmalaka)) could be distantly related to _apple_ via a substrate language
It sounds very similar to the Hungarian word for apple (alma)
@@hyouki8529 True, but the Hungarian word originates from Old Turkic, so probably just a coincidence.
The Latin name for apple is malum, of course. Sounds close to amla.
Very interesting. I've only ever had amla in a powdered form, as a hair treatment. Makes for shiny healthy looking hair, either on its own or added to henna. LOL, the Classical music was an unexpected nice touch.
I used to snack on unripe California wild plums when I was a kid...maybe I'd like these
Amla makes chole hit different.
Apparently, amla is ridiculously high in antioxidants too.
I recently had these, I spit out the first one I tried due to the strength of the astringency. However, I made a candy out of them by boiling them (about 2 cups worth chopped) in sugar syrup with a very small pinch of cinnamon and cardamom, and the result tasted much like quince preserves/jellies that I had had before. I guess I might give them another try now that I know that extreme flavour is the norm for them, and not indicative of poor ripening.
Have you ever tried the Pawpaw (Asimina triloba)? It’s a fruit found in North America that was eaten by Native people on the eastern coast. I think. I don’t know very much about it.
I really enjoy your channel.
Episode 116
This is actually a popular fruit in southern china. We call it YuGanZi which means left behind sweetness. We usually juice it, it gives you a powerful sour taste and a sweet after taste. Some clam it to be good for losing weight.
my mouth actually salivates from remembering how it tastes. hhhh
Sounds neat
I tend to stay away from strong tasting fruits. Maybe I have sensitive taste buds, but I don't like sour or bitter flavours unless it's balanced with sweetness. In saying that, i do enjoy learning about these foods, and what they're like and how they're consumed. Just not one I'd run out to find to eat. Thanks Jared. ❤
We just came from Bangkok and I think I found a dried version of that from some random grocery.
THAT WAS THE NAME OF THE FRUIT???? thankyou ive had these many times but only knew the native name we call em. so happy to finally know the common name. i love these maybe even more than billimbi, also the ones where i live are smaller much like quite a few varients of other fruit that grow here.
Hey Jared, I feel like a trip to India is long overdue :)
You will get to taste our amazing amla snacks and many new fruits that you might have not explored yet. Ice apple, Kadamba, Lotus seeds, Phalsa, Ambra, Karonda, Water Chestnut come to mind.
I've been a couple times! But yes I'm hoping to go again and see more of the country (before my 10 year visa expires 😄). There's a playlist on here somewhere from my last visit. India has incredible fruit.
Amla kai. Pickled usually. Very rich in vitamin C.
Amla is also commonly made into pickles (achar) in India.
Try eating amla in chyawanprash. It is ground up with a bunch of sugar, honey, ghee and spices.
People usually eat a spoonful every morning but sometimes I spread it thin on toast like jam.
It is used as a delivery method for vitamins. Especially vitamin C. But it is also very spicy and tasty.
My bangladeshi co workers love to eat amla. They buy a pack everyday from the bangladeshi store behind our work place in KL. They just ate it with salt. I tried it once and hated it. It was like it ate the rawest banana ever. It made water taste sweet tho
I had some amla fruit leather that I got from an Indian supermarket and I thought it was so disgusting that I couldn't even finish it. It has this funny taste that reminds me of motor oil or car exhaust. I just couldn't get past that so it just tasted like poison to me. But if a person came from an environment where they hadn't been exposed to that smell in car repair places, I could see how they could like that flavor because they might interpret it as kind of oniony in a way. But for me, I just couldn't get past the similarity to the smell of an auto repair shop, whatever that is.
That's a _tiny_ amla
After consuming amla, drink water and u will find a sweet aftertaste. We used to do that in childhood.
It's paste is very good if applied on hair.
FINALLY somebody getting it right, Idk why people think Star Gooseberry is Indian Gooseberry 😂
Most videos or well the ones I've seen they name the video as "amla" but have Star Gooseberry in their thumbnail
Btw if you eat Amla, and then have water the water kinda tastes a lil Sweet
Ooh natures warheads
We have this but smaller in Barbados
you should also try amla murabba 👍
You put both this video and the last one as #744
fixed! thanks for pointing that out
Is it just me or do foods get more sour as you go east? I don't know if you remember my comment from awhile ago, but in my homecountry Romania we have something similar, but WAY better tasting! To this day, I still don't have a clear translation of the fruit, but it's something between a plum and a peach?(when ripe) However, when it's unripe it probably is a better choice than a lemon! It has just the right ammount of sourness and flavor. People, traditionally, use it as an ingredient in many sour broths or foods.
Unfortunately, probably due to stigma, this fruit along with many others are not known abroad. You can probably only get trustworthy information from Romanians themselves, but it is also dependent on the region! People in north-west call it differently than people in North East and South.
Interesting, what is it called in Romania? I'll probably be going there next year, so I'll see if I can figure it out. :)
Yourr thinking of normal goose berry. The vid Is about the Indian tree that produces fruits that look like gooseberry so it's called amla Indian gooseberry
@@WeirdExplorer Zarzăre
@@GoldenBoy-et6of Not really. There are many fruits that look like what I'm trying to describe, but then again these are the reasons why it's so hard to describe and why people outside my country don't know about it.
Anyhow, I was thinking of it when he mentioned the "unripe plum". It looks kinda like that, but I've had those before. They definitely don't taste like the fruit I'm talking about.
@@thakyou5005 That's either Armeniaca vulgaris (apricot) or Prunus cerasifera (myrobalan plum), according to Romanian wikidictionary.
Looking at that amla it reminded me of when I would eat green blueberries. Then you described it as such 😂.
I only now just was reminded of this but when I was a kid I would eat what my grandparents would call gooseberries. But after doing some research about 10 years ago I found out that they are not gooseberries, at least not what everyone else would describe as gooseberries. I'll come back with an edit if I find the scientific name for it.
Could that possibly be a sort of Physalis fruit, which grows in these little paper lantern type husks? I know those get called different types of gooseberries sometimes in English. Never quite saw any real resemblance in looks or flavor myself. The species that's most common commercially is yellow-orange, but there are others with different colored berries.
@@jadselBased on all the berry types I've seen I have narrowed it down to Vaccinium. What species specifically I don't know. It's like a farkleberry except the leaves are fuzzy and sage-like in color, a shrub that lets no taller than head height, and if it does it starts growing sideways. And the berries themselves are about a third of an inch in diameter.
Further description: Flowers are bell-shaped and white like others in Vaccinium. Ripe berries usually have dried flower remnants, stem from berry to branch has a tendency to break off at the branch leaving most berries with a stem that needs to be removed manually. Flesh is the usual green blueberry color but interior is under a small amount of pressure and has a tendon to snap/pop when chewed. Seeds are very small and manageable. Flavor is incredibly tart, similar in strength to that of a grapefruit or sweetart candy. Sweetness is mild, tartness high, and a slight bitterness. If consumed underripe it reminds me of lime without the citrusy flavor.
I suspect most people wouldn't like the flavor as it's very strong, again like grapefruit.
Have you ever reviewed Plinia Clausa aka Anihuayo? I searched through your catalog, but a search did not result in a hit. I was considering planting some as I have access to some seedlings, but alas no fruit is available right now here and am wondering whether to devote any space to it..
Where did you find Alma in NYC?
6:18 God, the kazoo is such an unfortunately underappreciated and underused instrument.
I was so happy when I found that song 🤣
i love amla
fruit tour fruit tour
The intro here just lovely!! You used "species" instead of "variety" it appears. Not knowing the plant, not 100% sure but seems to be a classification error.
I bought some of these today after seeing you talking about this fruit in a couple of different videos. You described it really well, but in case anyone else is tempted to try this with Frank's Red Hot in lieu of salt and chilli powder - don't! That was not a good idea at all!
Also, that salt and chili mixture reminds me a lot of Tajin, albeit apparently you are getting hotter chiles there in Thailand which makes a lot of sense. Still sounds delicious though!
0:35 That's On Nut BTS, Bangkok. Chiang Mai doesn't have a skytrain