Amchoor

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Amchoor or aamchur, also referred to as mango powder, is a fruity spice powder made from dried unripe green mangoes and is used as a citrusy seasoning. It is produced in India, and is used to flavor foods[1] and add the nutritional benefits of mangoes when the fresh fruit is out of season.[2]

Preparation[edit]

To make amchoor, early-season mangos are harvested while still green and unripe. Once harvested, the green mangoes are peeled, thinly sliced, and sun-dried. The dried slices, which are light brown and resemble strips of woody bark, can be purchased whole and ground by the individual at home, but the majority of the slices processed in this way are ground into fine powder and sold as ready-made amchoor.[3]

Use[edit]

It has a honey-like fragrance and a sour fruity flavor and is a tart pale beige to brownish powder used in dishes where acidity is required. Used in stir fried vegetable dishes, soups, curries, and to tenderize meat and poultry. It is used to add a fruit flavor without adding moisture, or as a souring agent. It lends an acidic brightness to the foods it is applied to.[4]

Amchoor in north Indian cookery[edit]

Amchoor is a predominant flavoring agent in north Indian dishes,[5] where it is used to add a sour tangy fruity flavor without moisture. It is used to flavor samosa and pakora fillings, stews and soups, fruit salads and pastries, curries, chutneys, pickles and dals and to tenderize meats, poultry, and fish. It is added to marinades for meat and poultry as an enzymatic tenderizer, and lends its sourness to chutneys and pickles.[6]

References[edit]

  1. ^ "Kitchen Dictionary: amchoor powder". Scripps Networks. Retrieved 1 October 2013. 
  2. ^ "Health Benefits of Amchur". Value Food. Retrieved 4 July 2014. 
  3. ^ "What Is Amchoor?". wiseGEEK. Retrieved 1 October 2013. 
  4. ^ "Amchoor". The Spice House. Retrieved 1 October 2013. 
  5. ^ "Amchoor". The Laxmi. Retrieved 1 October 2013. 
  6. ^ Datta, Tanya (Sep 11, 2011). "Add zing to your food with amchoor". The Times of India. Retrieved 1 October 2013. 

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