History of Technology in India, Vol. I: From Antiquity to c. 1200 A.D. v1.c25.s2.t1.4

v1.c25.s2.t1.4

(b) Amla (Vinegar, acetic acid): Kauṭilya refers to two types of amla-preparation, derived from fruit-juice and phalāmla and from molasses (amla-sidhu). Fermentation in this preparation was made for a longer period so that product became sour. Kauṭilya states these as home-made products (AŚ.II.25)