Amchoor
An unripe mango is dried and ground to make this yellow/brown powder used in Indian and Middle Eastern cuisine. With an intensely tart flavor, amchoor is added to chutneys, pickles and some stir-fries, much as vinegar is used in other parts of the world. We've included it in our Chaat Masala blend.
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Spice 101
Amchoor, or dried mango powder, is a distinctive spice used primarily in Indian and Middle Eastern cuisines. It is made from unripe mangoes that are dried and ground into a fine powder. This spice is celebrated for its intensely tart flavor, often used to add a sour tang to chutneys, pickles, and stir-fries, functioning similarly to how vinegar is used.
Amchoor has a rich history rooted in the culinary traditions of India, where it is used as a souring agent in foods. The use of unripe mangoes is an adaptation to the climatic challenges and seasonal availability of fruits in the region, allowing for a year-round supply of tangy flavor. This practice not only preserved the mangoes but also diversified the use of mangoes beyond their natural ripe state. In different cultures, particularly in the Middle East, similar techniques are employed with other fruits to create a range of dried fruit powders, each adding a unique flavor profile to the local cuisine.
Amchoor has the ability to inject a bright, acidic burst into dishes that might otherwise feel too heavy or rich. It's a fantastic way to add depth to vegetarian dishes, which often rely on layering flavors to achieve complexity. Amchoor brings a zesty note that is both unexpected and deeply satisfying.
Amchoor can be used as a meat tenderizer, particularly with tougher cuts of lamb, where its acidity helps to break down proteins and enhance flavors.
Recipes with Amchoor
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Since 1995 we've sourced and blended the finest flavors we can find. Nearly all of our spices are available whole or ground, and we grind in small batches shortly before shipping.
