Mango Powder is a dried
spice, extensively used
for its taste and flavor
in different cuisines.
It is obtained by drying
unripe mangoes and then
grinding them finely
into a powder. Citric
acid, terpenes, aldehyde
and esters are
responsible for the sour
taste. The taste of the
spice is somewhat
similar to tamarind. It
is used for its tangy
flavor and a slight
tropical aroma.
Trade in Mango Powder
India is one of the
largest producers and
consumers of Mango
Powder. Andhra Pradesh
and Uttar Pradesh are
one of the major amchoor
or mango powder
producing Indian states.
Mango Dry Powder
Dry Mango Powder is
known as amchur. This
powder is made by drying
small segments of unripe
mangoes and then
grinding them into a
powder. It is used to
give a slightly sour and
tangy taste to dishes.
Since last four decades
tjagroproducts an
eminent name who is the
leading manufacturer and
exporter of variety of
spices under the
registered trademark .
The spices are
specifically made with
unbeaten flavour,
enthralling fragrance
and important
nutritional value. There
is a wide collection of
grounded spices. Dry
mango powder is a unique
grounded spice which is
mainly known as `amchoor`.
This is mainly used as
refreshment drink during
the hot summer. Salient
features are:
It is easy to eat and to transport and
very tasty
Specialization of Mango
Powder
Mango powder is made
from raw green mangoes
that are cut, sun-dried,
and pounded into powder.
Mango powder is used
much like lemon is used
in Western cooking; 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. It is also
sprinkled over meats to
tenderize them before
cooking.
Basics
Mango Powder or Amchoor
can not be called a
spice, but in every way,
can be used like one. It
is the sun dried fruit
from an unripe mango,
pulverized into a
powder.
Culinary Uses
Highly Prized for Indian
cooking, the primary use
of Mango Powder is for
Chutneys. The powder
lends quite a bitter or
sour bite to something
that started out as a
sweet condiment. It can
be used in soups,
pastries, and in
vegetarian dishes as a
souring additive.
Generally mango
powder is produced
solely in countries that
use it in cooking such
as India. Other
countries harvest Mango
when it close to being
ripe and very sweet.
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