Amchur powder is a versatile spice derived from unripe dried green mangoes. It's a staple in North Indian cuisine, prized for its ability to add a sour, tangy, and fruity flavor without diluting dishes with excess moisture.

Common uses of amchur powder in Indian cuisine:

• Vegetable Dishes: Stir-fried vegetables, curries, and raitas.
• Soups: Adds depth and complexity to lentil and vegetable soups.
• Meat and Poultry: Used to tenderize meat and poultry, especially in marinades and kebabs.
• Pickles: Enhances the tangy flavor of pickled vegetables and fruits.
• Spices Blends: Often included in spice blends for curries, chutneys, and chaat masala.

Key characteristics of amchur powder:

• Sour and Tangy Flavor: Provides a bright, acidic taste similar to lemon or lime juice.
• Fruity Aroma: Offers a subtle mango-like fragrance.
• Moisture-Free: Unlike fresh mangoes, amchur powder adds flavor without adding liquid.

How to use amchur powder:

• Start with a small amount: Amchur powder is potent, so begin with a teaspoon and adjust to taste.
• Toast for deeper flavor: Toasting amchur powder lightly in a dry skillet can intensify its flavor and aroma.
• Store properly: Keep amchur powder in an airtight container in a cool, dark place to maintain its freshness.