What is Amchur?

Amchur is an Indian spice made of meat dried green mango. It preserves an acidic, cake and a slightly spicy taste of immature mango for use in curry and other dishes. Amchur is available throughout and powder form in Indian specialized stores as well as in food stores in areas with a large Indian community. It can be used in a wide range of ways and lends the authentic taste of many Indian dishes. A little spice goes a long way, so Cooks should remember that Amchur uses in moderation. Numerous tree varieties are grown and all produce roughly elongated smooth skin with large pits. Mango has been grown for use in Indian and Southeast Asia for thousands of years. If he takes care of it, the trees will live and produce fruit for decades. Culinary traditions of many nations include mango in the variety of forms due to the prepared availability of the folder. Mature and immature manga are used fresh or canned, while spices like mangoThe composition is very popular, especially in India.

so that Amchur, manga chooses while they are still immature and sliced ​​very thin. Manga slices are dried on stands and are stored in a cool and dry place as soon as they are completely decorated. Chefs can use slices whole or crush them into amchur powder. In general, the powder will be more intense and tasty if used immediately, although some companies sell powdered amchur for comfort. Slices and strength are light tanned after drying.

The word comes from Hindi aam , "mango" and selection , "powder". Sometimes it is also considered to be labeled as Aamchoor, or simply a "mango powder". It is used in foods to add an acidic, slightly acidic taste, especially mixed curry and garam masala. Amchur can also be used as a wreckage, like citrus juice, only a very small amount with a drawnot much further than citrus.

spice is especially prevailing in vegetarian cuisine. Many Indian vegetarian meals have a cake, an acidic taste that can be achieved either by amchur or tamarind. In places where Tamarind is not easily accessible, cooks use Amchur. The spice is also used to flavor pale dishes, where the dark color of Tamarind would change the finished product. It is especially common in northern India.