KhanaPakana Amchoor Powder 2 LB
Mango powder (amchoor powder) is made from raw green mangoes that are cut, sun-dried, and pounded into powder. Mango powder is used much like lemon. But it gives food a tangy, sour taste without adding moisture. Its tart flavor is used as a souring agent in soups, dals, vegetable dishes and chutneys.
Amchur (Mango) Powder is made from raw, green mangoes that have been sliced and sun-dried then ground to a powder. The Mango is one of the oldest cultivated fruits and apart from its place as a fresh fruit it is most famous as a chutney or pickle ingredient. Amchur or Mango Powder is used as a souring agent, giving food a tangy, sour taste without adding moisture. Amchur Powder is most commonly used in northern Indian vegetarian cooking and may be sprinkled over meats to tenderize them before cooking. Try Amchur Powder with stir fried vegetables, in chutneys, pastries and soups to add a zesty flavor.
Wake up taste buds
Country Of Origin: Product of USA
Product Weight: 2 LBS (0.9 KG)
Health Benefits of Amchur or Mango Powder:
Amchur also has high iron content.
It combats acidity and improves digestion. Mangoes contain phenols, phenolic compound have powerful antioxidant and anticancer abilities.
It is a fair source of Vitamin A and Vitamin E which helps hormonal system function efficiently.
Amchur has high Vitamin C content and is very effective in treatment of Vitamin C deficiency disease.
Raw mango power is effective in relieving clogged pores of the skin. Extracts of unripe fruits and of bark, stems and leaves of Mango have shown antibiotic activity.
Culinary uses: The use of amchur is confined chiefly to Indian cookery, where it is used as an acid flavouring in curries, soups, chutneys, marinades and as a condiment. The dried slices add a piquancy to curries and the powder acts as a souring agent akin to tamarind. It is particularly useful as an ingredient in marinades, having the same tenderizing qualities as lemon or lime juice. However, where, for instance, three tablespoons of lemon or lime juice are required, one teaspoon of amchur will suffice. Chicken and fish are enhanced by amchur and grilled fish on skewers, machli kabab, is well worth trying.