Phyllanthus emblica L.

Kimalaka (Phyllanthus emblica) is a shrub up to 7.5-18 meters tall of the Phyllanthaceae family, a close relative of ceremai native to India and Nepal, now distributed across Java, Ternate, and North Sumatra. Its sour fruit becomes a cooking seasoning and traditional dye ingredient, while its wood is used for furniture. Kimalaka is traditionally believed to be antimutagenic and to help address anemia and diabetes.

Kimalaka is a wild plant growing in tropical and subtropical regions. From areas near the coast up to elevations of 1,500 m above sea level. Tolerant of alkaline soil. This tree is fire-resistant (not easily burned) and is a pioneer tree or the first to grow after a forest fire.

• Root a taproot.
• Stem upright, round, whitish-brown in color.
• Leaves compound, small elongated, alternately positioned on slender twigs.
• Flowers male and female greenish-yellow in color, arranged in small clusters growing in leaf axils.
• Fruit resembles ceremai fruit, but rounder and less ribbed. Greenish-yellow or brownish, with 6 ribs. Taste sour and slightly astringent (slightly bitter).
• Seeds triangular-shaped and brown in color.

Propagated generatively from seed and vegetatively by cuttings and air layering.

Tannin (proanthocyanidins, gallotannin, ellagitannin, gallic acid, ellagic acid) and flavonoid (kaempferol), polyphenol, bisabolane-type sesquiterpenoid.

As an antimutagenic, antituberculosis, treats anemia, stomach ache, fever, dizziness, dyspepsia (digestive disorders), hemorrhage (bleeding), diabetes, asthma and bronchitis, treats cancer, treats heart problems.

• Prepare 100 g malaka fruit, cut into pieces, then dry in the sun for several days.
• Once dry, blend until completely fine, sift until there are no clumps.
• Store in an airtight container, can last up to 6 months.

Buah Malaka (Aceh), Mlaka or Kemlaka (Java), Balaka, Balangka (Minangkabau), Mlakah (Madura) and Karsinta (Flores).