In the world of vitamin C-rich foods, citrus fruits like tangerines, grapefruits, and lemons often steal the spotlight. Yet, the humble amla or gooseberry, known more for its sharp tang than its appeal, rarely claims centre stage. Recently, a sense of culinary daredevilry led me to invite this underdog to my lunch menu. The green slices, innocent at first glance, quickly packed a surprising punch—managing to be both sharply sour and bitter in equal measure. It wasn’t until the subtle sweetness crept in afterwards that I began to appreciate its complex flavour profile.
So, what prompted me to keep tipping some slices onto my lunch plate? The faint childhood memory of a two-week streak of incidentally eating amla and waking up to the shiniest hair of my life. Having moved cities and discovered the wrath that hard water can exude on frayed strands, the ever-alarming volume of hair left behind everywhere—pillows, bedsheets, hairbrushes and, somehow, shirt pockets—prompted me to pursue natural remedies.
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