A tart, slightly sweet spice made from dried green mangoes
Mangoes are one of the oldest cultivated fruits in the world and have been growing in India and Southeast Asia for thousands of years. We get our amchoor directly from India because it is the only place in the world where the dried spice is produced. It's also one of the only spices we purchase already ground, but don't worry, it's still very flavorful and pungent.
Amchoor is a member of the sumac family and is essential to Indian cuisine. Its natural acidic qualities come to light in curries, soups, marinades, chutneys, and pickles.
Flavor & Aroma
The beauty of amchoor is its ability to add acidity and sourness to a dish. Unlike citrus, it doesn't lose its zing when it's cooked or when it's been dried and ground. When you open a jar, you'll notice a citrusy fresh smell. The taste is sour and slightly sweet with herbaceous notes. It's also a great meat tenderizer when used in a marinade.
Native to and cultivated in India.
Mango plants bear fruit once every other year. To produce amchoor, fruits are picked when unripe and green. They are then dried and ground.
1. Peel and chop 1 ripe mango and purée in a blender with 2 pinches of amchoor and a splash of hot sauce. Use as a sauce for meats and fish.
2. Stir ground amchoor and shredded chicken into simmering coconut milk and chicken stock for a quick Asian-inspired soup.
3. Mix 2 pinches of amchoor with 2 chopped ripe avocados, chopped cilantro, and sliced scallions, season with salt, and serve as a dip or spread.
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