13 Local Superfoods in India for Cheap

4. Amla (Indian Gooseberry)

Amla is a small, sour fruit that’s a concentrated source of vitamin C and antioxidants. Traditional kitchens use it fresh, juiced, or preserved as murabba and pickles, and it’s prized for immunity support and digestive care in Ayurvedic practice. Fresh amla is best for vitamin C, so buy it in season—most regions have peak supply in late autumn and winter—because processed forms can lose some nutrients during storage. Amla pairs well with subtle sweetening: try a spoonful of amla murabba with breakfast or a small glass of diluted amla juice with a pinch of salt after a hot day. If sourcing abroad, look for frozen amla purée or preserved murabba from reputable Indian brands; check labels to avoid excessive sugar if you’re watching calories. When using fresh amla, thin slices with a sprinkle of rock salt and chilli make a tangy snack that’s low-cost and highly nutritious. Note: some processing methods reduce vitamin-C, so favour fresh or lightly preserved options when possible.