Jak ji poznat

Habit

medium deciduous tree; small round fruit with six faint longitudinal segments

Fruit

young fruit light green; mature fruit becomes green-yellow and somewhat translucent

Consumer identity

Thai มะขามป้อม / Makham Pom = Phyllanthus emblica L.

Jedlá část: ripe edible portion; exact consumer-state details pending deep review

Jak chutná

Chuť

distinctly sour and astringent; some fruit also gives bitter and mildly sweet notes

Textura

firm, crisp/fleshy fresh fruit rather than a soft dessert-fruit texture

Použití v kuchyni

• fresh fruit
• candied/preserved fruit
• pickled fruit
• juice/beverage
• dried/processed food ingredient

Sezóna a dostupnost

Guidance

Thai harvest timing varies materially by region. Kasetsart survey work reported roughly July–August in the South, October–November in Central/Northeastern Thailand and November–December in cool highland Chiang Mai; a DOA knowledge document gives a broader common fruiting window around November–February.

Kde se pěstuje

Regiony

Southern Thailand, Central Thailand, Northeastern Thailand, Chiang Mai

Kde koupit

Guidance

Fresh amla is seasonally sold from producing farms/local channels; processed candied amla can be available beyond the fresh harvest. Mae Na Chon local-government OTOP/community information documents fresh amla in roughly Sep–Dec at one Chiang Mai farm and year-round candied amla there.

Skladování

Guidance

Fresh amla is susceptible to postharvest decay and quality loss. Keep fruit cool, dry and undamaged and use promptly; refrigeration is preferable for short-term holding. Processed/preserved forms have different storage behaviour.