The Indian gooseberry, or Dhatrik (in Maithili), or amla from Sanskrit amalika

Botanical Name : Emblica officinalis
English Name : Indian Gooseberry
Hindi Name : Amalaki
Active Ingredients : Vitamin C 700mg/100g, Better Bioavailable than Synthetic Vitamin C, Pyllerubelins, Gallic Acid,Ellagic Acid, Tannins Flavenoids
Uses :

Richest natural source of vitamin C.
Protects cells against free radical damage.
Helps maintain immunity.
Anti- aging properties improve skin health.
Indications :

Digestive problems
Dyspepsia
Hepatitis
Anaemia
Diminished immunity
Diabetic asthenia

Medicinal use

In traditional Indian medicine, dried and fresh fruits of the plant are used. All parts of the plant are used in various Ayurvedic/Unani medicine (Jawarish amla) herbal preparations, including the fruit, seed, leaves, root, bark and flowers. According to Ayurveda, aamla fruit is sour (amla) and astringent (kashaya) in taste (rasa), with sweet (madhura), bitter (tikta) and pungent (katu) secondary tastes (anurasas). Its qualities (gunas) are light (laghu) and dry (ruksha), the postdigestive effect (vipaka) is sweet (madhura), and its energy (virya) is cooling (shita).

According to Ayurveda, aamla balances all three doshas. While aamla is unusual in that it contains five out of the six tastes recognized by Ayurveda, it is most important to recognize the effects of the "virya", or potency, and "vipaka", or post-digestive effect. Considered in this light, aamla is particularly helpful in reducing pitta due to its cooling energy. It also balances both Pitta and vata by virtue of its sweet taste. The kapha is balanced primarily due to its drying action. It may be used as a rasayana (rejuvenative) to promote longevity, and traditionally to enhance digestion (dipanapachana), treat constipation (anuloma), reduce fever (jvaraghna), purify the blood (raktaprasadana), reduce cough (kasahara), alleviate asthma (svasahara), strengthen the heart (hrdaya), benefit the eyes (chakshushya), stimulate hair growth (romasanjana), enliven the body (jivaniya), and enhance intellect (medhya).

In Ayurvedic polyherbal formulations, Indian gooseberry is a common constituent, and most notably is the primary ingredient in an ancient herbal rasayana called Chyawanprash. This formula, which contains 43 herbal ingredients as well as clarified butter, sesame oil, sugar cane juice, and honey, was first mentioned in the Charaka Samitha as a premier rejuvenative compound.

A jar of South Indian Andhra amlapickle

In Chinese traditional therapy, this fruit is called yuganzi (余甘子), which is used to cure throat inflammation.

Emblica officinalis tea may ameliorate diabetic neuropathy due to aldose reductase inhibition. In rats it significantly reduced blood glucose, food intake, water intake and urine output in diabetic rats compared with the non‐ diabetic control group.

Culinary use

Particularly in South India, the fruit is pickled with salt, oil, and spices. Aamla is eaten raw or cooked into various dishes. In Andhra Pradesh, tender varieties are used to prepare dal (a lentil preparation), and amle ka murabbah, a sweet dish indigenous to the northern part of India (wherein the berries are soaked in sugar syrup for a long time till they are imparted the sweet flavor); it is traditionally consumed after meals.

Other uses

Popularly used in inks, shampoos and hair oils, the high tannin content of Indian gooseberry fruit serves as a mordant for fixing dyes in fabrics.Amla shampoos and hair oil are traditionally believed to nourish the hair and scalp and prevent premature grey hair.

The above is from Wikipedia