Dry Mango Powder
Dry mango powder, also known as amchur powder, is a tangy and sour spice commonly used in Indian cuisine to add a unique flavor to dishes. Made from dried unripe green mangoes that have been ground into a fine powder, it offers a distinct tartness that enhances the taste of a variety of savory and sweet dishes. Here is an overview of dry mango powder, its characteristics, and its culinary uses.
Dry Mango Powder advantages
Culinary Uses
Souring Agent
Health Benefits
Preservative
dry mango powder 1
Dry Mango Powder usage
Curries and Gravies
Marinades and Rubs
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Chaat and Street Food
Salads and Raita
Pickles and Chutneys
Dry mango powder is a versatile spice that is widely used in Indian cooking, particularly in vegetarian and vegan dishes. It is a key ingredient in various curries, chutneys, marinades, and spice blends, adding acidity and depth of flavor. Dry mango powder is commonly used in dishes such as chats, samosas, pakoras, dals, and pickles to provide a tangy kick. In addition to its flavor-enhancing properties, dry mango powder also acts as a natural tenderizer in cooking. The acidic content of the powder helps break down proteins in meats and vegetables, resulting in tender and juicy dishes. It is often used in marinades for meats and kebabs to tenderize the meat and impart a tangy flavor.
Product type : Grounded spices
Packging Type : Standerd pack, pp bag, as per requirement
