Freeze Dried Amla

Amla is one of the sourest things anyone willingly eats, and the sourness is the point. Freeze-drying keeps it exactly as sharp as the fresh fruit, because no heat is applied to soften it.

Fresh amla is a seasonal, short-lived thing that most households pickle or boil to make it last. This is the third option.

• Amla, deseeded and cut
• No sugar, no salt, no preservatives
• Not candied — this is not the sweet amla candy sold at railway stations

• Grind to a fine powder and stir into water first thing in the morning
• Add a pinch to buttermilk, chaas or juice
• Chew a piece directly if you can take the sourness
• Use in home-made chyawanprash and herbal preparations

Airtight and dry. Amla is very hygroscopic and will soften quickly if left open.

Sealed and kept somewhere cool and dry, several months. Once opened, close the jar firmly straight after every use. Freeze-dried food pulls moisture out of ordinary air quickly, and once it softens the crispness does not come back.

No. Dehydrated usually means hot-air dried at 60 to 80 degrees, which darkens the food, drives off the aroma and leaves it chewy. Freeze-drying applies no heat at all — the food is frozen, then the ice is drawn off under vacuum. The colour, aroma and structure survive.

No. Nothing has been added to this product beyond what is stated on the label. Removing the water is what preserves it, so no chemical preservative is needed. Any sweetness you taste came with the food itself.

No. Store it at room temperature in a sealed jar, away from direct sun and away from steam. A cupboard is ideal. Do not keep it beside the stove or the sink.

Cover with warm water and leave for five to ten minutes, depending on how thick the pieces are. Vegetables can also go straight into anything with enough liquid — soups, dals and curries — and will rehydrate as it cooks.

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