Amla, Amlā, Āmlā: 21 definitions
Amla means something in Buddhism, Pali, Hinduism, Sanskrit, Jainism, Prakrit, Marathi, Hindi. If you want to know the exact meaning, history, etymology or English translation of this term then check out the descriptions on this page. Add your comment or reference to a book if you want to contribute to this summary article.
Alternative spellings of this word include Aml.
Ayurveda (science of life)Source: Wisdom Library: Āyurveda and botany
Amlā (अम्ला) is another name (synonym) for Ciñcā, which is a Sanskrit name for the plant Tamarindus indica (tamarind). This synonym was identified by Narahari in his 13th-century Rājanighaṇṭu (verses 12.162-164), which is an Ayurvedic medicinal thesaurus.Source: archive.org: Sushruta samhita, Volume I
Amla (acid) is taste which produces tooth-edge and increased salivation, and increases the relish for food. An acid taste is pre-eminently possessed of attributes, which belong to the elementary principles of earth (bhumi or pṛthivī) and fire (agni or dahana). The pungent, acid (amla) and saline ones exercise fiery or heat making virtues. The tastes such as sweet, acid (amla) and saline are heavy and emollient in their character. Tastes such as sweet, acid (amla) and saline are endued with the virtues of subduing Vayu.
Virtue of Amla—An acid taste should be regarded as a digestant of assimilated food, and is endued with resolving, appetising and carminative properties. It sets in the natural emission of flatus and urine, restores the natural movements of the bowels, lessens the tendency to spasms, and gives rise to an acid (digestive) reaction in the stomach, and to a sensation of external shivering. It originates a slimy or mucous secretion and is extremely pleasant or relishing.
An acid taste (amla-rasa), though possessed of the aforesaid virtues, brings on tooth-edge, with sudden closing of the eyes, appearance of goose flesh on the skin, absorption of Kapha and looseness of the body in the event of its being largely partaken of to the exclusion of all other tastes. Owing to its fiery character, the taste under discussion sets in a process of suppuration in cuts or burns, or in incised, lacerated or punctured wounds, as well as in those, which result from external blows, or are due to fractures, swellings, or falls, or are brought about as the after effects of any idiopathic distemper, or which are tainted with the urine of any venomous animals or through contact with any poisonous animal or vermin. It gives rise to a burning sensation in the throat, chest and the region of the heart.Source: Shodhganga: Dietetics and culinary art in ancient and medieval India
Amla (अम्ल) refers to one of the five types of “curds” (dadhi) according to the 17th century Bhojanakutūhala (dravyaguṇāguṇa-kathana), and is commonly found in literature dealing with the topics of dietetics and culinary art, also known as Pākaśāstra or Pākakalā.—In dadhi-prakaraṇa, author classifies the curds into five types [viz., Amla] depending on their stages of fermentaion as well as taste.Source: gurumukhi.ru: Ayurveda glossary of terms
1) Amla (अम्ल):—Acids medium used for various processes including purification etc
2) Sour; One among six Rasa;Source: WorldCat: Rāj nighaṇṭu
Amlā (अम्ला) is another name for Kṣudrāmlikā, a medicinal plant identified with Oxalis corniculata Linn. or “creeping woodsorrel” from the Oxalidaceae or “wood sorrel” family of flowering plants, according to verse 5.100-102 of the 13th-century Raj Nighantu or Rājanighaṇṭu. The fifth chapter (parpaṭādi-varga) of this book enumerates sixty varieties of smaller plants (kṣudra-kṣupa). Together with the names Amlā and Kṣudrāmlikā, there are a total of fifteen Sanskrit synonyms identified for this plant.
Āyurveda (आयुर्वेद, ayurveda) is a branch of Indian science dealing with medicine, herbalism, taxology, anatomy, surgery, alchemy and related topics. Traditional practice of Āyurveda in ancient India dates back to at least the first millenium BC. Literature is commonly written in Sanskrit using various poetic metres.
General definition (in Hinduism)Source: Health Beckon: 45 Amazing Benefits Of Indian Gooseberry
The word “amla is derived from the Sanskrit word “amlaki”, which means “the sustainer” or prosperity. The fruit belongs to the Euphorbiaceae family. Amla is considered as one of the most popular herbs for improving our health and well-being. It is a major part of the Triphala Churna, which is a combination of three potent herbs. According to Ayurveda, regular consumption of amla balances all three doshas of the body- Vata, Pitta and Kapha. In ancient Ayurveda, amla was used for promoting longevity, digestion, for enhancing concentration and alleviating respiratory problems.
General definition (in Buddhism)Source: Wisdom Library: Dharma-samgraha
Amla (अम्ल, “sour”) refers to one of the “six kinds of tastes” (rasa) as defined in the Dharma-saṃgraha (section 36). The Dharma-samgraha (Dharmasangraha) is an extensive glossary of Buddhist technical terms in Sanskrit (e.g., amla). The work is attributed to Nagarjuna who lived around the 2nd century A.D.
General definition (in Jainism)Source: Encyclopedia of Jainism: Tattvartha Sutra 8: Bondage of karmas
Amla (अम्ल, “sour”) refers to one of the five types of Rasa (taste) which represents one of the various kinds of Nāma, or “physique-making (karmas)”, which represents one of the eight types of Prakṛti-bandha (species bondage): one of the four kinds of bondage (bandha) according to the 2nd-century Tattvārthasūtra chapter 8. The karmas rise of which gives the taste attribute to the body are called taste body-making karma (e.g., amla).
Jainism is an Indian religion of Dharma whose doctrine revolves around harmlessness (ahimsa) towards every living being. The two major branches (Digambara and Svetambara) of Jainism stimulate self-control (or, shramana, ‘self-reliance’) and spiritual development through a path of peace for the soul to progess to the ultimate goal.
Languages of India and abroad
Marathi-English dictionarySource: DDSA: The Molesworth Marathi and English Dictionary
āmla (आम्ल).—n S An acid drug or medicament. Five specific ones are reckoned; viz. hyāḷuṅga, nimbūṃ, nāriṅga, ciñca, avaḷā.
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āmla (आम्ल).—a (S) Sour or acid.Source: DDSA: The Aryabhusan school dictionary, Marathi-English
amla (अम्ल).—a Sour or acid.
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āmla (आम्ल).—a Sour or acid. n An acid drug.
Marathi is an Indo-European language having over 70 million native speakers people in (predominantly) Maharashtra India. Marathi, like many other Indo-Aryan languages, evolved from early forms of Prakrit, which itself is a subset of Sanskrit, one of the most ancient languages of the world.
Sanskrit dictionarySource: DDSA: The practical Sanskrit-English dictionary
Amla (अम्ल).—a. [am-kla Uṇ.4.18.] Sour, acid; कट्वम्ललवणात्युष्णतीक्ष्णरूक्षविदाहिनः (kaṭvamlalavaṇātyuṣṇatīkṣṇarūkṣavidāhinaḥ) (āhārāḥ) Bg.17.9.
-mlaḥ 1 Sourness, acidity, one of the six kinds of tastes or rasas q. v. यो दन्तहर्षमुत्पादयति मुखास्रावं जनयति श्रद्धां चोत्पादयति सोऽम्लः (yo dantaharṣamutpādayati mukhāsrāvaṃ janayati śraddhāṃ cotpādayati so'mlaḥ) (rasaḥ) Suśr.
4) = अम्ल- वेतस (amla- vetasa) q. v.
5) The common citron tree.
-mlī = चाङ्गेरी (cāṅgerī).
-mlam Sour curds, butter-milk, with a fourth part of water.
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Derivable forms: amlaḥ (अम्लः).
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Āmla (आम्ल) or Āmlā (आम्ला).—The tamarind tree.
-mlam Sourness, acidity.
-pañcakam The aggregate of the five following Ziziphus Jujuba (Mar. bora), Pomegranate (Mar. ḍāḷiṃba), Mangosteen (Mar. kokaṃba), Tamarind (Mar. ciṃca), Averrhoa Carambola (Mar. karamara).
-vetasaḥ Name of the plant Rumex Vesicarius (Mar. cukā).
Derivable forms: āmlaḥ (आम्लः).Source: Cologne Digital Sanskrit Dictionaries: Shabda-Sagara Sanskrit-English Dictionary
(-mlaḥ-mlā-mlaṃ) Sour, acid. m.
(-mlaḥ) Sourness, acidity. f. (-mlī) Wood sorrel, (Oxalis monadelpha.) n.
(-mlaṃ) Sour curds. E. ama to be sick, kla Unadi affix, and ṅīp for the fem.
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(-mlaḥ-mlā-mlaṃ) The tamarind tree. n.
(-mlaṃ) Lourness, acidity. E. amla sour, with āṅ prefixed, or amla sour and aṇ aff.Source: Cologne Digital Sanskrit Dictionaries: Benfey Sanskrit-English Dictionary
Amla (अम्ल).—m. Sourness, [Rāmāyaṇa] 5, 14, 45; [Mānavadharmaśāstra] 5, 114 (acids). Perhaps from vb. am.
— Cf. [Latin] ăm + ārus.Source: Cologne Digital Sanskrit Dictionaries: Cappeller Sanskrit-English Dictionary
Amla (अम्ल).—[adjective] sour, acid; [masculine] wood-sorrel.Source: Cologne Digital Sanskrit Dictionaries: Monier-Williams Sanskrit-English Dictionary
1) Amla (अम्ल):—mfn. sour, acid, [Manu-smṛti v, 114, etc.]
2) m. (with or without rasa) acidity, vinegar, [Suśruta], wood sorrel (Oxalis Corniculata), [Suśruta]
3) mn. sour curds, [Suśruta]
4) Āmla (आम्ल):—mf. ([from] amla), the tamarind tree, Tamarindus Indica, [cf. Lexicographers, esp. such as amarasiṃha, halāyudha, hemacandra, etc.]
5) n. sourness, acidity, [cf. Lexicographers, esp. such as amarasiṃha, halāyudha, hemacandra, etc.]Source: Cologne Digital Sanskrit Dictionaries: Yates Sanskrit-English Dictionary
1) Amla (अम्ल):—(mlaḥ) 1. m. Acidity. (mlī) 3. f. Wood-sorrel. (mlaṃ) 1. n. Sour curds. (mlaḥ-mlā-mlaṃ) 1. a. Sour.
2) Āmla (आम्ल):—[(mlaḥ-mlī-mlaṃ)] 1. m. n. 3. f. The tamarind tree. n. Sourness.Source: DDSA: Paia-sadda-mahannavo; a comprehensive Prakrit Hindi dictionary (S)
[Sanskrit to German]
Sanskrit, also spelled संस्कृतम् (saṃskṛtam), is an ancient language of India commonly seen as the grandmother of the Indo-European language family (even English!). Closely allied with Prakrit and Pali, Sanskrit is more exhaustive in both grammar and terms and has the most extensive collection of literature in the world, greatly surpassing its sister-languages Greek and Latin.
Hindi dictionarySource: DDSA: A practical Hindi-English dictionary
1) Amla in Hindi refers in English to:—(nm) staff; paraphernalia..—amla (अमला) is alternatively transliterated as Amalā.
2) Amla (अम्ल) [Also spelled aml]:—(nm) acid; (a) sour; ~[tā] acidity; sourness.
Kannada-English dictionarySource: Alar: Kannada-English corpus
1) [noun] acid taste of lemon juice, vinegar, tamarind fruit; green fruit, etc.; sour taste.
2) [noun] the butter milk that has become sour.
3) [noun] thin, easily digested porridge made by cooking meal in water; gruel.
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1) [noun] a substance with sour taste.
2) [noun] that which turns vegetable blues (i.e. litmus) red and combines with bases, certain materials etc. to form salts; acid.
3) [noun] that which dissolves in water with the formation of hydrogen ions.
4) [noun] the pod of the tropical tree, Tamarindus indica of Caesalpiniaceous family; tamarind.
5) [noun] its tree.
6) [noun] the tree Emblica officinalis of Euphorbiaceae family.
7) [noun] its fruit; Emblic myrobalan.
8) [noun] ಆಮ್ಲದ ಮಳೆ [amlada male] āmlada maḷe rain with a high concentration of acids produced by sulphur dioxide, nitrogen dioxide, etc. resulting from the combustion of fossil fuels, which has a destructive effect on plant and aquatic life, buildings, etc.; acid rain.
Kannada is a Dravidian language (as opposed to the Indo-European language family) mainly spoken in the southwestern region of India.
See also (Relevant definitions)
Starts with (+75): Amlabada, Amlabhakshanakshama, Amlabhedana, Amlabija, Amlachuda, Amlachukrika, Amlacuda, Amlacukrika, Amladadima, Amladhyushita, Amladrava, Amlagandha, Amlagandhi, Amlagorasa, Amlaharidra, Amlajambira, Amlajanaka, Amlajundi, Amlaka, Amlakanda.
Ends with (+49): Acamamla, Acamla, Achamamla, Achamla, Amgaramla, Anamla, Atyamla, Bamla, Bhagnatamla, Bhui-amla, Bijamla, Brihadamla, Canakamla, Caturamla, Chanakamla, Chinchamla, Chudamla, Chukramla, Cincamla, Cudamla.
Full-text (+134): Amlavetasa, Amba, Atyamla, Amlakeshara, Amlavarga, Ambla, Amlarasa, Amlapitta, Amlata, Amlavataka, Amlaphala, Amlalonika, Amlasara, Amlodgara, Amlika, Gandhamla, Cincamla, Amlapancaka, Amlakta, Amlalolika.
Search found 24 books and stories containing Amla, Amlā, Āmla, Āmlā; (plurals include: Amlas, Amlās, Āmlas, Āmlās). You can also click to the full overview containing English textual excerpts. Below are direct links for the most relevant articles:
Rasa Jala Nidhi, vol 3: Metals, Gems and other substances (by Bhudeb Mookerjee)
Part 3 - Purification of Vaikranta < [Chapter XX - Gems (8): Vaikranta (garnet)]
Part 3 - Extraction of the best essence of earthworms < [Chapter XII - Gold essence of Earthworms]
Rasa Jala Nidhi, vol 2: Minerals (uparasa) (by Bhudeb Mookerjee)
Part 2 - Purification of shankha < [Chapter XX - Uparasa (20b): Shankha (conch shell)]
Part 2 - Purification and extraction of essence from tubari < [Chapter XI - Uparasa (12): Kankshi (clay containing alum)]
Part 2 - Purification of Kankustha (an ore containing tin) < [Chapter XV - Uparasa (16): Kankustha (an ore containing tin)]
Sushruta Samhita, Volume 6: Uttara-tantra (by Kaviraj Kunja Lal Bhishagratna)
Chapter LXIII - Different Combinations of six different Rasas < [Canto V - Tantra-bhusana-adhyaya (embellishing chapters)]
Chapter XII - Treatment of Raktaja Ophthalmia < [Canto I - Shalakya-tantra (ears, eyes, nose, mouth and throat)]
Chapter X - Treatment of Pittaja Ophthalmia < [Canto I - Shalakya-tantra (ears, eyes, nose, mouth and throat)]
Shrimad Bhagavad-gita (by Narayana Gosvami)
Indian Medicinal Plants (by Kanhoba Ranchoddas Kirtikar)
Buddhist records of the Western world (Xuanzang) (by Samuel Beal)
Chapter 17 - Plants and Trees, Agriculture, Food, Drink and Cookery in India < [Book II - Three Countries]