Amchoor
A magical powder that adds acidity without adding moisture! The Fruity Secrets of Blue Mango
Description
A spice powdering dried unripe green mangoes. Can add intense fruity acidity without adding moisture like lemon juice to dishes.
Classification: For Women,Powder Spice,Acidity
Shops selling Amchoor
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Amchoor powder(Dried green mango powder)
Instructions
- When making Samosa filling (potato paste) or dry veg stir-fry (Sabzi), sprinkle powder right before removing from heat at the finishing stage.
- Mixing briefly overall adds a sharp fruity acidity profile amidst the spice heat.
- Since long boiling loses aroma, always use at the final cooking stage.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Lemon juice (subbable for acidity if mindful of increased moisture)
Pairing
Samosa, Chana Masala (Chickpea curry), Various Chaats
Trivia
[Hardcore] 'Aam' means mango, 'Choor' means crush. Using 'acidity' is life in Indian food; while South uses tamarind and West uses Kokum, Amchoor reigns absolutely as the acidity star for North India's dry dishes.
Eating tips & etiquette
[Unique Eating] Poured heavily over stall snacks (Chaat), enjoying the drool-inducing 'sour-spicy' junk taste combined with spice heat!
Allergen
None