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Amla is a hardy subtropical fruit. Unlike mangoes that need humidity and heat, amla requires the post-monsoon dry spell and cool nights to develop its characteristic sourness and vitamin C. Interestingly, cold temperatures convert the fruit’s starches into sugars, making winter-picked amla less astringent than those found in early autumn.
Typically done during the monsoon months of July and August . season of amla in india
Popular types like Francis , NA-7 , and Kanchan are at their peak. Amla is a hardy subtropical fruit
New growth begins in spring (February–March), followed by flowering. followed by flowering.