Amla

A deciduous tree native to India, Pakistan, Sri Lanka, China, and Malaysia growing to 30 m in
height with thin, spreading branches and tiny greenish yellow flowers in dense clusters. The leaves are pinnate, oblong and small, and appear on branchlets. 
Amla is perhaps the single most often mentioned herb in Charak Samhita- Ancient Indian Ayurvedic medicine literature (500 BC) 
The fruit is has the highest content of vitamin C of any natural occurring substances in nature. Amla is most useful treatment of ulcers and hyperacidity. 
Amla builds immune system to fight against all kind of viruses like that of Hepatitis, AIDS, Influenza and many others. 

Although widely used in jams, relishes, and candied confections, the fruits of amla are the most commonly used Ayurvedic botanical and are classed among the rasayana: An agent or process traditionally used to prevent disease and counteract the aging process. Indian uses of amla are found in the treatment of scurvy, constipation, diarrhea, dysentery, hemorrhage,2 and pancreatic diseases. The ancient Ayurvedic formula, triphala, consists of equal parts of the dried fruits with those of bedda nut (Terminalia bellerica) and Indian gall nut 
Triphala is traditionally used in the treatment ofheart disease and as a blood purifier. The leaves of amla are combined with fenugreek seeds in the treatment of indigestion, dysentery or diarrhea, and a leaf decoction is used in treating