Amla: how to choose and store it

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Amla is a familiar item in Moroccan homes; here is its traditional use, how to use it and the precautions.

Amla (الأملج)

Amla is a dried Indian fruit, powdered for traditional hair masks.

How to use: External use only: mix with water or rose water as directed, then rinse well. Not to be eaten.

Always use a clean, dry spoon.
Buy enough for a few weeks so it stays fresh and fragrant.
Choose a product with a clear origin and a label showing ingredients, size and date.
A natural smell and colour are good signs; avoid anything that smells off or looks damp.
Keep amla in an airtight container away from light, heat and moisture.

In the souks of Fes, Marrakech and Essaouira, the attar (herbalist-grocer) displays herbs, spices and oils in sacks and bottles.
Amla is one of the products Moroccans have known for generations, with ways of using it passed down in families.
Names vary by region, between Arabic, Amazigh and Darija, but the customs are similar.
Today the same traditional products come with clear labels and home delivery.

Home mix: blend with a little water or rose water into a smooth paste, following the pack.
Not to be eaten or drunk; keep away from eyes and children.
Patch-test the mix on a small area of skin first.
Use clean tools and keep any mix in the fridge for one day at most.

Moderation first; herbs do not replace a varied diet.
Pregnant or breastfeeding women, children and anyone on medication: ask a doctor first.
Patch-test oils and skin products on a small area; avoid the eyes.
Store cool and dry, out of reach of children.

General, traditional information only; not medical advice.

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