Which Amla Variety Is Best? A Guide to Choosing Indian Gooseberry

November 1, 2025 •

4 min read

According to Ayurvedic texts, amla, also known as Indian gooseberry, is considered a revered Rasayanik tonic for its rejuvenating properties. With several varieties available, choosing the right one can be tricky for newcomers, as each has distinct characteristics and optimal uses. This guide will help you determine which amla variety is best for your intended purpose.

Quick Summary

Different amla varieties offer specific benefits depending on their unique properties and nutrient profiles. We'll explore popular types like Banarasi and Chakaiya to help you select the ideal option for culinary dishes, Ayurvedic medicines, or topical beauty applications.

Key Points

Consider Your Use Case: The ideal amla variety depends on its intended use, such as fresh consumption, pickling, or hair care.
Banarasi for Candies: The large, smooth Banarasi variety is best for making preserves and candies due to its size and early maturity.
Chakaiya for Pickles: The fibrous, late-maturing Chakaiya amla is preferred for pickles and drying for its texture and resilience.
Francis for Extracts: Francis is a high-yielding, resilient variety best suited for industrial processing into juices and extracts.
Krishna is Versatile: Krishna (NA-5) is a good all-around variety for fresh consumption and processing due to its lower astringency.
Raw Amla for Max Vitamin C: For the highest concentration of Vitamin C, fresh, raw amla is the superior choice.
Powder for Hair & Year-Round Use: For hair treatments and consistent health benefits throughout the year, quality amla powder is most convenient.
Read the Label for Processed Products: When buying amla products like Chyawanprash, check for low-heat processing to ensure maximum nutrient preservation.

Understanding the Most Common Amla Varieties

Amla (Phyllanthus emblica) is a powerhouse of nutrients, particularly rich in Vitamin C and antioxidants, but not all varieties are created equal. The best choice depends on how you plan to use it. Here’s a breakdown of some of the most popular varieties grown in India.

Banarasi Amla

This variety is known for its large fruit size and smooth, yellowish-green skin, with an average fruit weight of around 48 grams. It is an early-maturing cultivar, typically ready for harvest from mid-October to mid-November.

Best for: Candies, preserves, and fruit processing.
Drawbacks: Banarasi amla has a shorter shelf life and is more prone to fruit loss, making it less ideal for long-term storage or fresh consumption. It also has a lower juice content compared to other types.

Chakaiya Amla

Conversely, Chakaiya amla is a late-maturing variety, harvested from mid-December to mid-January. Its fruits are generally medium-sized and fibrous. Certain sub-varieties, such as the Kanchan NA-4, produce larger fruits but remain more fibrous, while NA-6 produces low-fiber fruits ideal for preserves.

Best for: Pickles, drying shreds, and specialized applications where its fibrous texture is not a disadvantage.
Drawbacks: Its fibrous nature can be less desirable for fresh eating or juice production compared to other types.

Francis Amla

Also known as 'Hathi Jhool' due to its drooping branches, this is a mid-season variety harvested between mid-November and mid-December. It is a high-yielding and resilient variety, making it a favorite for commercial processing.

Best for: Amla extract, pulp, candies, and juices.
Drawbacks: The fiber content is moderate, which may make it less suitable for applications requiring low-fiber content.

Krishna (NA-5)

This is a hybrid variety known for its large, conical, triangular fruits with smooth, yellowish-green skin and a distinct red blush. Krishna is an early-maturing variety with low astringency and moderate fiber, making it a balanced choice.

Best for: Both fresh consumption and processing due to its lower astringency and appealing appearance.

Amla Variety Comparison Table

To help you decide, here is a comparison of the most common amla varieties based on their primary characteristics and uses.


Characteristic	Banarasi	Chakaiya	Francis	Krishna (NA-5)
Maturity	Early-season	Late-season	Mid-season	Early-season
Fruit Size	Large (avg. 48g)	Medium (avg. 33.4g)	Large (avg. 45.8g)	Medium-Large (avg. 44.6g)
Fiber Content	Moderate (1.4%)	High (2%)	Moderate (1.5%)	Moderate (1.4%)
Best For	Candies, Preserves	Pickles, Dried Shreds	Pulp, Juice, Extracts	Fresh eating, Processing
Shelf Life	Low	High (more resilient)	Good	Good
Skin	Smooth	Rough	Greenish-white	Yellowish-green with red blush

The Best Amla for Specific Uses

When choosing an amla variety, your intended application is the most important factor. Here are some recommendations for specific uses.

For Making Chyawanprash and Ayurvedic Preparations For Ayurvedic formulations like Chyawanprash, the medicinal properties and overall potency are key. While specific varieties are not always distinguished in commercial preparations, fresh amla is preferred due to its higher initial vitamin C content. The Chakaiya variety, known for its resilience and ability to be used for drying shreds, can also be a good base for herbal mixtures after processing. The preparation method is also critical for nutrient preservation, as boiling can degrade Vitamin C. Look for products that emphasize quality and gentle processing.

For Hair Care For hair masks, oils, and other beauty applications, amla is prized for its antioxidants and ability to promote hair growth and prevent premature greying. The most important factor here is the form of amla. Amla powder, made from dried amla fruit, is most commonly used for topical applications because it is easy to mix into a paste. For maximum efficacy, consider organic powders where the drying process preserves more nutrients. The variety itself is less critical than the quality and processing of the final powder.

For Pickles and Culinary Uses For traditional Indian pickles (achar), a variety with good texture and a pronounced sour and bitter profile is preferred. The fibrous Chakaiya amla is often chosen for pickles and dried shreds. The robust flavor holds up well to the spices and oils used in the pickling process. For candies and preserves, the larger, smoother Banarasi amla is a better choice.

For Maximum Health Benefits For a general health tonic, consuming raw, fresh amla provides the highest concentration of vitamin C and antioxidants. If raw consumption isn’t your preference, quality powders are a convenient year-round alternative, retaining most nutrients. Smaller, wild amlas are sometimes considered superior in Ayurvedic circles due to potentially higher medicinal properties and less interference from cultivation. The best form depends on your lifestyle and taste preference, but any form offers substantial benefits.

The Final Choice: Which Variety is Best?

Ultimately, there is no single "best" amla variety; the ideal choice is a matter of your specific use case. If you're seeking a quick boost of fresh Vitamin C, a raw, in-season fruit is best, regardless of the precise cultivated variety. For culinary creations like pickles, the fibrous Chakaiya variety is a time-tested winner. For commercial processing into juice, pulp, or extract, Francis or Krishna are excellent, reliable options. For consistent, year-round use in hair and health powders, focus on the quality and processing method rather than a specific fruit variety. By considering your needs and the characteristics of each type, you can make an informed decision and fully enjoy the incredible benefits of Indian gooseberry.

For a deeper dive into the nutritional and morphological comparisons of specific Amla cultivars, the National Institutes of Health provides detailed research, like the study on the physico-chemical composition of amla varieties. This source can help you understand the scientific data behind the practical applications mentioned here.

Conclusion: Selecting Your Perfect Amla

Making an informed decision about which amla variety is best for you depends on a clear understanding of your purpose. Whether for preserving, processing, or general wellness, each variety offers a unique profile of benefits. By referencing the comparisons above, you can confidently select the right Indian gooseberry to meet your needs and integrate this powerful superfruit into your diet and lifestyle effectively.

Frequently Asked Questions

Small amlas are often wild varieties, which some believe have more potent medicinal properties due to less cultivation interference. Large amlas, like the Banarasi variety, are typically cultivated and better suited for culinary uses like preserves and candies.

Some Ayurvedic traditions suggest that smaller wild amla varieties possess superior medicinal properties. However, cultivated varieties like Francis offer more consistent and abundant yields, which is why they are often used for commercial processing into extracts and juices.

For authentic chyawanprash, fresh amla is preferred as it contains the highest levels of Vitamin C. Commercial manufacturers often use varieties optimized for processing, but sourcing fresh, high-quality amla is crucial for a potent homemade recipe.

When it comes to hair care, the form of amla is more important than the specific variety. Amla powder, made from dried and ground amla fruit, is most commonly used for hair masks and oil infusions due to its convenience and high antioxidant content.

While you can use different amla varieties for pickling, the fibrous Chakaiya variety is particularly well-suited for this purpose. Its texture and flavor hold up well during the pickling process, creating a robust and flavorful achar.

Fresh, raw amla of any high-quality variety will have the highest Vitamin C content, as this nutrient degrades over time and with processing. Drying and heating amla will cause some Vitamin C loss, but it still remains a powerful source.

Krishna (NA-5) is a Banarasi seedling selection with large, conical, triangular fruits. It matures early, has a smooth, yellowish-green skin with a reddish blush, and is known for its relatively low astringency and good fiber content.