Amla, or Indian gooseberry (Phyllanthus emblica), is well known for being rich in vitamin C when fresh. Dried amla powder usually holds much less, and the level varies widely from lot to lot.
There is no single standard figure. Set a minimum based on tests of the product you will actually buy, and state the test method.
Why powder loses vitamin C
Vitamin C, or ascorbic acid, breaks down with heat, light, air, moisture and time. Amla powder is made by cutting the fruit, removing the seed, drying the pieces and milling them. Each step causes some loss.
- Drying method: low-temperature and faster drying usually keep more vitamin C than slow sun drying.
- Fruit quality: ripeness and variety at harvest.
- Time between harvest and drying.
- Milling heat.
- Packing and storage: light, oxygen and humidity continue the loss after packing.
Watch the test method
Labs measure vitamin C by titration or by HPLC. Titration methods can react with other compounds in amla, which is rich in tannins and other antioxidants, and may give higher figures. HPLC measures ascorbic acid more specifically. Ask which method was used and compare suppliers on the same one.
Some sellers quote fresh fruit figures or figures from studies. Ask for a recent certificate on the actual lot from an accredited lab. Our guide on whether a lab report is genuine explains how to check.
Natural vitamin C claims
Some brands use amla as a natural source of vitamin C and make a claim on the label. Your label must match the vitamin C level at the end of shelf life, not at milling. Nutrition and health claims are tightly regulated in the EU, UK and US, so check the current rules with your food authority. A product with added synthetic ascorbic acid cannot honestly be sold as plain amla powder.
What to put in your spec
For the rest of the document, see our guide to writing an agri product specification.
- Botanical name, plant part (fruit, seed removed) and form.
- Minimum vitamin C, with method and basis.
- Tannin or other marker content, if you use it.
- Moisture, mesh and foreign matter.
- Microbiology, heavy metals and pesticide residue limits.
- Packing in light-proof, moisture barrier packs.
Where amla comes from
Amla is grown across much of India, and Uttar Pradesh is one of the best known growing areas. Fruit is harvested in the cooler months, roughly late autumn to winter, and processors dry and mill it during and after the season. Timing varies by region and year.
Amla is also sold as dried pieces, sometimes called amla candy or cut amla, and as extracts standardised to tannins or other markers. Make sure your enquiry names the form you want, and test the same form you will receive.
How Creston & Co helps
We compare amla powders from several processors by the same lab and method, check drying and storage at the factory and retest before loading. Share your target in a free sourcing review.