Mango Powder (Amchoor)

Botanical Name: Mangifera indica

Flavor: Citrusy, Tart, Tangy, Sour, Fruity, subtly Sweet and Acidic

Origin: India

Use With: Beef, Pork, Lamb, Chicken, Turkey, Game Meats, Fish, Seafood, Eggs, Legumes, and Vegetables

Description: Used primarily in Indian cuisine, Mango Powder or Amchoor is made from sun-dried, green (un-ripe) mangos, and is used to add a wonderful sour tang and an acidic, fruity lift to dishes of all kinds. It is used to flavor curries, salads, chutneys, and marinades where it is used to add a touch of acidity without the liquid that tamarind or lemon juice would add. Amchoor is a key component in the traditional spice blend Chaat Masala that is used as part of and as a condiment for India’s famous street foods and snacks, sprinkled over everything including pakoras, aloo tikki, puris, samosas, and so many more

Suggested Uses:

• Beyond Indian cuisine, Mango Powder can be added to dry rubs and seasoning blends as a natural meat tenderizer and to add a kick of fruity sourness
• Add it to salad dressings, salsas, barbeque sauces, and beverages for a wonderful tang and a touch of tropical fruitiness
• Dust a bit over a fruit salad for a contrasting tangy twist
• Add a bit to soups or stews to lift their flavor or add to pickling brines for a fruity, citrusy, note
• Use it as a souring agent anywhere you want to add a bit of acidity