New Delhi, February 5: Amra, also known as Spondias pinnata, is a treasure trove of Vitamin C. It is considered the second-best source of Vitamin C after Amla. This sweet and sour fruit not only delights the palate but also contributes significantly to health. It aids digestion, boosts immunity, enhances skin health, and is rich in antioxidants.
In Indian households, Amra is commonly used in chutneys, pickles, and as a vegetable.
The Forest and Environment Department of the Bihar government describes Amra as a precious gift of nature, sharing extensive information about its utility and significance. Amra is a medium-sized, slow-growing tree primarily found in the tropical and subtropical regions of India. It enjoys immense popularity in Bihar, where it can be seen growing naturally or cultivated in rural areas.
The fruits of Amra are small, round, greenish-yellow, and have a sweet-tart flavor. They are recognized as the best source of Vitamin C after Amla. Besides Vitamin C, these fruits contain iron, calcium, fiber, antioxidants, and several essential nutrients. Due to their tangy taste, they are used in various culinary preparations, including chutneys, pickles, and savory dishes, which are highly favored in Indian kitchens.
In Ayurveda, Amra holds significant importance. Its fruits, leaves, bark, and seeds are utilized to treat various ailments. Amra strengthens the digestive system, alleviates constipation, stimulates appetite, benefits skin conditions, and helps enhance immunity.
The anti-inflammatory and antioxidant properties of Amra protect the body from free radicals and provide defense against several serious diseases.
Notably, the Amra season primarily occurs in the summer. However, its pickles can be enjoyed year-round.