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Citrusy, tangy, and light gold in color, amchur is widely used in the samosas, pakoras, chutneys, and pickles of North Indian cuisine. This powder is a fine way to enjoy the flavor and nutritional benefits of mangoes when they are out of season.
It has a honey-like fragrance and a sour fruity flavor and is a tart pale-beige-to-brownish powder.
It is used in dishes where acidity is required, in stir fried vegetable dishes, soups, curries, and to
tenderize meat and poultry.
It is used to add a fruit flavor without adding moisture, or as a souring agent,
and lends an acidic brightness to the foods it is applied to.