Amchur powder, Mangifera indica, is a tan, sandy powder that comes from dried, ground, unripened mangoes. It is also known as amchur, mango powder, amchoor, aamchur, dried mango powder, or bulk dried mango.

This product contains an enzyme that lends an acidic flavor to dishes and can act as a tenderizer for a variety of meats, particularly when mixed into a marinade.

Amchur is often sought after by independent spice shops; seasoning companies; manufacturers of supplements, snacks, or mustard; breweries; catering companies; Indian restaurants; and food trucks.

Flavor Profile

Amchur tastes like sweet mango and tart lemon, with a floral top note and a touch of pepper. 

How To Use

Use Amchur powder wherever you need a tart, citric boost. It adds bright contrast to the rich flavors of duck in Lapsang Souchong Duck Breast. Add some extra pizzaz by blending ¼ teaspoon to the spice mix for Tandoori Chicken. Mix into the seasonings for the vegetarian stew Rajma to balance the earthy flavors. This fruity, sour powder would be wonderful on food like chicken or fish, so add it to the breading for our Lemon Parmesan Fish and Asparagus. Add to feta whipped with olive oil for a tart vegetable dip. Stir it into simmered onions and fresh mango for a tart boost to mango chutney. Amchur is not an aggressive spice so when making soups or curries add it toward the end of cooking time to preserve its flavor. Add to tomato soup or potato pancakes that are seasoned with coriander and cumin.

Use one teaspoon of Amchur for three tablespoons of lemon juice in marinades for chicken, fish, seafood or vegetables.

Use Amchur when making DIY spice blends or masalas, marinades, dressings, with grilled or roasted vegetables, fish, and chicken, mixed into curries and soups, rice dishes, pickles, chutneys, jams, and sherbet.

Amchur pairs well with cilantro, chile peppers, coriander, ginger, mint, mustard, turmeric, cumin, fish paste, brown sugar, and sweet fruits.