Usually, the root cause of any bodily concern we face; is internal rather than external. Same goes for hair problems. Any hair issues you face like, thin, or brittle hair, hair loss etc. can all be affected by topical applications of products. However, most times, the issues do not on get fully resolved because the root cause remains unresolved. Therefore to insure healthy hair that lasts; we suggest ingesting a hair supplement. This hair supplement affects your hair internally, increasing hair growth and strength from within.
For even better results try combining this with a hair mask.
This hair Supplement has only one significant ingredient:
- Amla (Indian Gooseberry)
Amla is a marvelous solution for the hair:
- Amla contains an abundant amount of vitamin C; whose deficiency is a common reason for hair problems.
- Contains lots of crucial fatty acids, which fortify hair follicles, giving your hair strength and luster.
- Amla halts pre-mature graying.
- It also combats hair loss.
- Amla is rich in antioxidants. They help keep hair and follicles healthy by fighting off the damage-causing free radicals.
- Amla is anti-inflammatory and anti-microbial, things which combat dandruff and other scalp conditions.
- Makes your hair shiny by promoting flat hair cuticles.
- Contains various minerals needed by the body to grow healthy hair.
For Amla Muraba health benefits look here.
Please note here that Amla is very hard to consume as a raw fruit. It makes you mouth unbearably dry and tastes pretty bad. That’s why I recommend, purchasing, or making Amla Muraba and ingesting it that way. In Pakistan you can buy the muraba from any pansari but I think it would be hard to get abroad so I am listing a recipe.
Important: If you are diabetic, or cannot consume the muraba for any other reason you can buy Amla powder and make capsules of it, taking two a day.
How to Make the Muraba?
If you prefer video format I recommend the following recipe:
This video does not belong to Charda Suuraj. We are just referencing it for our readers’ ease.
Please Note: I have transcribed a similar recipe of my own down below.
1 Kg Amla Fruit, ripe and unblemished
1 ½ Kg Sugar
½ tsp. Alum (Fitkari)
2 ½ liter Water
1 tsp. Himalayan black salt
1 tsp. Cardamom powder
1 tsp. black pepper
- Thoroughly wash Amlas and soak in water for two days.
- Prick all the amlas with a fork.
- Dissolve 1 tsp. Alum in 1 ½ liters of water and soak amla for another 2 days.
- Drain and wash thoroughly.
- Boil 1 liter of water then add amla.
- After adding amla bring water back up to a boil and cover the pan, lower the flame and let simmer for ten minutes.
- Turn off the flame and let the amlas sit in hot water for ten more minutes.
- Drain the amlas and put them in a large bowl with a lid. Pour all the sugar onto them and let sit for 5 hours. The amlas should release juice and soak the sugar.
- After 5 hours pour all the content of the bowl into a new pan and cook the mixture until sugar dissolves and forms a very thick syrup. You can check the thickness by dropping a drop of syrup onto a plate and after it cools test it between your fingertips, if it forms strings it is ready.
- Add cardamom powder, black salt and black pepper.
- Let it cool, then store in a clean airtight jar.
- Check the muraba after 3 days if the syrup has thinned re-cook it to thickness as it will go bad otherwise.
How to Use?
Eat one amla from the muraba every day.