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Amchur is a sour powder ground from dried green, under ripe mangos. Traditionally it's used in savoury Indian dishes to impart an acidic brightness – not unlike tamarind. It's a relatively unknown and underappreciated spice which is only just starting to get more air time thanks to the popularity of regional Indian cookbooks where it might appear in a Chat Masala, samosa filling or quick chutney like Amchur Ki Launji.
Though Amchur comes from mango don't expect anything bright orange or resembling of freeze-dried mango. This is a subtle spice, but one which shouldn't be underrated. It's best described by Priya Krishna in Bon Appétit who writes: "When my cooking really impresses people—you know, those occasions when a person asks, “What is….that flavor?” while lapping up the sauce on her plate with an index finger—my response is usually the same. “It’s the amchur.”"
Another interesting fact about Amchur is that it helps break down tough meat, making it a secret ingredient in a dry or wet meat marinade. It also has great health boosting properties — we love adding it to a green smoothie along with the smallest pinch of cayenne and finely ground black pepper.
ALSO KNOWN AS: Dried green mango powder, amchoor, mango powder, mangifera indica
Almost half the world’s mangos are grown in India. This is where we source our amchur, thanks to the quality fruit and the local expertise – picking the mangos at the exact right point of ripeness for the perfect sourness.
Amchur should be stored in a dark, airtight container, to retain its potency. Keep packs away from steam, as humidity will cause amchur to clump.
There is little scientific proof regarding the health benefits of amchur, although it’s believed to be a good source of Vitamin A and Vitamin C. To read more, click HERE.