Description
Dried, unripe green mangoes are used to make aamchur powder, a tart, pale beige to brownish powder. When fresh mangoes are not available, this spice is frequently utilized in Indian cooking, especially in North Indian cuisines. Its main function is as a souring agent, which gives food a tart, lemony flavor profile. It is a staple in many chaat masalas and is added to soups, curries, and fried meals. Compared to tamarind or lemon juice, the powder adds a somewhat different and milder sourness.
Reviews
There are no reviews yet.