Common Name: Amchoor

The name amchoor comes from the Hindi “am” meaning mango and “choor” meaning powder.

Alternate names include Amchur, Aamchur, Green Mango Powder

Scientific Name: Mangifera indica

Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined.

History: Mango trees are native to the Indian subcontinent, where they have been cultivated for 4,000 years. Amchoor is the slightly gritty powder made from unripe, sun-dried, green mangoes.

The process of drying fruits for preservation predates recorded history. Since mango season is short, amchur was the solution to having that distinct, tart fruitiness of green mangos year round.

19th-century British records report that the process of drying of unripe mangoes was a common household practice in Northern India, where the spice is especially prominent.

Interesting Facts:

Uses: Amchur is a souring agent that can be used in place of lemon juice or tamarind. Its ability to lend a tart flavor without excess moisture makes it invaluable in dry rubs and spice blends.

It is part of the spice blend chaat masala.

It is mentioned in early Ayruvedic texts where it was believed to increase appetite and aid in digestion.

Selection & Storage: Fresh amchur has a sharp and sour aroma reminiscent of green apples, but over time it loses potency and becomes bland or musty.

Occasionally, amchur is sold as dried slices, but it is not recommended as they are harder to process at home.

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