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Amla, the Fruit of Life - What has been called "Mother" in India -

命の果実と呼ばれるアムラ -インドで「母」と呼ばれてきたもの-

oil stories — amla

In India, there is a fruit known as "mother." It is called amla. It is one of the ingredients in Nagaraj's oil.

Walking through Indian villages, you will see small yellowish-green fruits growing in people's gardens. They are about 2 to 3 centimeters in size. When you bite into them, they are sour and astringent. But if you drink water afterwards, they taste surprisingly sweet.

Please allow me to tell you a little about why this fruit has been called that.


What kind of fruit is amla?

Amla is a fruit that grows wild in India and its surrounding regions. While not commonly seen in Japan, it is known as "Indian gooseberry" in English and "yukan" in Japanese. The fruit ripens from late autumn to winter.

In India, there is a traditional medical system called Ayurveda, which dates back about 5000 years. It is a wisdom deeply rooted in daily life, centered on the idea of "balancing the body and mind."

In ancient Ayurvedic texts, amla appears repeatedly. Moreover, it is not just mentioned, but is treated with considerable special regard.

Called "Mother"

Amla has several names besides its fruit name.

  • DhatriMother, wet nurse
  • Amrita PhalaFruit of life
  • VayasthapanaThat which preserves youth
  • ShivaAuspicious one

Among these, the name "mother" resonates most deeply with me.

It is not described as something that "will cure you if you use it," but rather as "something that nourishes and nurtures the body like a mother."

This, I believe, truly captures the essence of Ayurveda. It is not about adding something external to change, but about gradually restoring the inherent strength a person already possesses. That is the philosophy.

One fruit, five tastes

Ancient texts say this about amla:

"Possesses all five tastes
— sweet, sour, bitter, astringent, pungent —
except salty."

There are said to be six types of tastes in total, so it contains five of them.

It is not uncommon for a single food to have multiple tastes. But five is almost unheard of. For this reason, amla has long been considered a special fruit.

Why has it been used for hair?

This is where it gets a little interesting.

In Ayurveda, it is believed that three qualities operate within the body. These are likened to wind, fire, and water, respectively.

Wind Vata Movement, dryness, lightness
Fire Pitta Heat, change, digestion
Water Kapha Heaviness, moisture, stability

The idea is that when the balance of these three is disrupted, the condition of the body, skin, and hair also changes.

And regarding hair, Ayurveda views it this way:

Hair is a manifestation of the
deep state of the body.

Therefore, changes in hair are not seen as a problem solely of the hair. They are interpreted as a reflection of what is happening inside the body.

Furthermore, it has been believed that Pitta (fire) primarily influences the condition of the head. Heat accumulated in the head is thought to be related to the condition of the hair and scalp.

Amla is considered a fruit that cools this "fire" heat.

Moreover, despite its sour taste, it cools the body. Normally, sour things tend to warm the body, so this is quite rare.

By cooling the heat and nourishing the depths of the body, amla has been central to hair care.

Why "oil"?

In India, amla has traditionally been used not by applying it directly to the head, but by infusing dried fruits in vegetable oil. Over time, the components of the fruit are transferred into the oil.

Why go through such a process?

There's a reason.

As mentioned earlier, "heat in the head is Pitta (fire)." However, it is believed that it is actually the action of Vata (wind) that carries this heat to the head. The image is of wind carrying fire.

And Vata (wind) has the qualities of dryness and lightness. What calms this is—oil.

This is why oil massage (Abhyanga) has been valued in India for so long. The heaviness and moisture of the oil directly counteract the dryness of the wind.

In other words, it means this:

Amla cools the "fire,"
and oil soothes the "wind."

The content and what it's dissolved in. These two have separate roles.

I believe this is why the method of "infusing amla in oil" has been preserved for thousands of years. It's a well-designed system, I think.


Apply oil to the scalp, leave it on for a while, then rinse. In India, this practice is still passed down from mother to daughter.

It's not so much a special treatment as it is a normal part of daily life.

In Japan, it might be comparable to taking a bath.

Other ways it is used

Triphala

A combination of three fruits, including amla. It is one of the most widely used combinations in India.

Chyavanprash

A jam-like nourishing food, mainly made with amla. In Indian households, it is still customary to eat one spoonful in the morning. It is named after a legend that "an old man who ate this regained his youth." It is easy to eat and tastes like a nourishing plum jam.

Used for washing hair

It is also traditionally used to wash hair by combining it with plants like shikakai and reetha and making it into a powder. Amla is also very commonly used in hair treatments.

About Nagaraj's oil

Amla is included in both of Nagaraj's oils—dusk till dawn scalp and hair oil and awaken your roots scalp oil.

We have adapted the traditional Indian oil care practice to fit into modern Japanese daily life.

The scalp and hair oil is for traditional use. Simply apply it to the scalp before shampooing, leave it on for a while, and then rinse. It's perfectly fine to leave it on for just 15 minutes one day, and overnight another day. That's how flexible it is.

The scalp oil is simply applied and left on.

The two products target slightly different areas. Which one is right for you depends on the current condition of your hair and scalp.

If you're unsure which one to choose,
start with a 1-minute diagnostic.

Find what suits your hair and scalp. Go to diagnostic →

Mother.

Thousands of years ago, people gave this name to a fruit.

There is a perspective there that views the body not as something to "fix," but as something to "nurture."

Nagaraj places great importance on how to adapt tradition to modern life.