Mango Powder Amchoor

Mango is a wonderful fruit native to South Asia Tropical Climate

The majority of Mangos imported in the EU are grown in India

Mango Powder is produced from Green mangos to provide a bitter flavour when mixed with naturally sweet ingredients offer a wonderful flavour balance

Mango trees are one of nature’s gems with most living hundreds of years, you could very well be eating the fruit from a Mango tree that was around when your grand grand parents were born, isn’t nature awesome!

We know it as Mango Powder, also known as Anchor and Amchur

As with all our spices we source from growers who love their food as much as we do, who harvest at the right time for the mango flavour and not the right time for them - this often leads to harder work but when the aroma of our mango powder makes your senses sing with delight the toil of a long day is worth it

Grown in India

Mango Nutritional Info per 100g   Calories 337 g   Total Fat 8g Total Carb 64g Dietary Fibre 14g Protein 3g   Packed up in unit that handles MUSTARD - SESAME - CELERY

Mango Powder Amchoor - Quick Reference

What is it?: Amchoor is a tart powder made from unripe green mangoes that are sliced, dried and milled.

Flavour: Sharp, fruity and sour with a dry mango character rather than sweetness.

Common uses: Chaat, samosas, pakoras, lentils, vegetable curries, marinades, dry rubs and dishes needing acidity without extra liquid.

Pairs well with: Cumin, coriander, chilli, black salt, ginger, chickpeas, potato, okra and aubergine.

How to use: Stir in towards the end of cooking to keep its bright sourness, or add to dry spice blends and coatings.

Compare with: Unlike lemon juice or tamarind, amchoor adds acidity in dry form and does not loosen the dish.

Substitute: Lemon juice or tamarind can replace the sourness, although both add moisture and a different fruit profile.

Storage: Keep sealed and dry; moisture can cause the fine fruit powder to clump.

Good to know: Amchoor is particularly valuable in fried snacks and dry curries because it adds tang without making them wet.