Malta has minerals like potassium and calcium that strengthen the immune system by increasing resistance to illnesses brought on by blood. The body's tissues and cells can be rejuvenated with the aid of malt. It is employed in many horticultural applications due to its sweet flavour, fragrant scent, and abundant supply of vitamin C. It is a low-calorie antioxidant with a lot of fibre and pectin. Per 100 g of malta fruit, research shows that it contains 47 kcal of energy, 0.94 g of protein, 0.12 g of fat, 2.4 g of dietary fibre, 53.2 mcg of vitamin C, 0.1 mcg of iron, 14 mcg of phosphorus, 10 mcg of magnesium, and 181 mcg of potassium (USDA nutrient database, 2014). Due to the presence of bioactive ingredients like flavonoids, steroids, fatty acids, coumarins, peptides, carotenoids, and other volatile compounds, it demonstrates a wide range of bioactive properties, including antibacterial, antifungal, antiobesity, cardiovascular activities, insecticidal activities, and more (Favela-Hernández et al., 2016). The malta tree is also being recommended by the government for various cultivation initiatives, especially in the steep areas of Uttarakhand, due to its use and health advantages.