Ambarella is considered both a fruit and a vegetable in Sri Lanka. Because of its unique taste more people like it and own non-poisonous Ambarella that brings health and wellness to life. Ripe Ambarella are used to make jam and ripe Ambarella are used to make chutneys, pickles, and curries as well. In Sri Lankan Ayurveda, the ambarella has a very high place and it is a plant that can produce many amazing medicines. Mainly Ambarella is a fruit that is rich in minerals and many vitamins, such as calcium, phosphorus, carbohydrates, and iron and is rich in vitamins C, A, B1, B2, and fiber. At the same time, it is considered that Ambarella is the most beneficial fruit for the heart, so eating ambarella as a fruit or as a curry or chutney is an exceptionally medicinal food for heart-related diseases. The calcium and other vitamins contained in ambarella help to prevent heart disease and the risk of heart related ailments. Ambarella is also the best fruit for diabetes patients. Eating a ripe Ambarella fruit in the morning is a valuable medicine for such patients, and if not, Ambarella curry. It is very beneficial to eat Dalu (leaf) Sambole at least once in two days. Ambarella regulates the circulation of the body with vitamin C, that is, Ambarella improves blood circulation due to the addition of oxygen to the blood, which is an excellent medicine for high blood pressure and heart disease.
Ambarella (Spondias dulcis), Sugar, Vinegar, Ginger (Zingiber officinale), Garlic (Allium sativum), Chili (Capsicum annuum), Salt, Cardamom (Elettaria cardamomum), Pepper (Piper nigrum), and Nutmeg (Myristica fragrans)
Allergen Claim Declaration:
“Processed in a Facility that also processes Seafood, Nuts, Mustard & Wheat flour”
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