In the body:

* Salivary glands: The salivary amylase, also known as ptyalin, is present in saliva. It starts breaking down starch into simpler sugars even before food reaches the stomach.

* Pancreas: The pancreas produces pancreatic amylase, which is the main source of amylase in the digestive system. It is secreted into the small intestine, where it continues the digestion of starches.

Outside the body:

* Plants: Many plants, such as barley and wheat, contain amylase. This is why bread dough rises – the yeast uses amylase to break down starches into sugars for fermentation.

* Fungi: Certain fungi also produce amylase, which is used in various industrial processes, like brewing and baking.

* Commercial sources: Amylase is also commercially produced for various applications, including food processing, textile manufacturing, and biofuel production.

So, while the most common places to find amylase are in the saliva and the pancreas, it's also present in many other organisms and products.