AMCHUR

Amchur is mango fruits that are immature or green which have been sliced and sun dried. The spice is either whole or ground and frequently found to be seasoned with turmeric. The use of amchur is mainly in Indian cookery, where it is cooked as an acid flavoring in curries, soups, chutneys, marinades and also a condiment. The dried slices add a spicy taste to curries and the powder acts as a souring agent like tamarind. Amchur has the same tenderizing qualities as lemon or lime juice, for instance, where 3 tablespoons of lemon or lime juice are required, one teaspoon of amchur will suffice.

The name, Amchur, comes from Hindi am, mango. The mango tree is native to the India-Burma-Malaysia region and is one of the oldest grown fruits. In India it has been grown for over 4,000 years. It has spread to all parts of the tropical and sub-tropical world, especially Africa. The mango, apart from its place as a fresh fruit is most famous as a pungant relish or pickle ingredient. The mango tree is a member of the family that includes the cashew and pistachio nut.

Spice Description: The dried slices are light brown with a rough surface. Ripe mango slices are also dried and are orange brown. Amchur powder is finely ground but with a slightly fibrous feel. It is beige in color.

Bouquet: Sour-sweet, warm and slightly resinous.

Flavor: Slightly sweet and acidic.

Culinary Uses: Chicken and fish are made better by amchur and grilled fish on skewers, machli kabab, is well worth trying.

Medicinal Properties: The mango tree is so old and of such fame in India and the Far East that it is not surprising that every part of it is used for one thing or another. The leaves, bark, resin, flowers, fruit, and the seed, all are utilized. The unripe fruit is acidic and astringent.

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