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Amchoor Powder is a foundational North Indian spice made from sun-dried green mango — where freshness, sourness, and purity define quality. Unlike generic blends that add citric acid or vinegar powder, this is pure amchoor — ground fresh, not stockpiled.
It is a finishing spice, used to add tang to dishes — never cooked alone.
Key characteristics: • Fine, smooth texture — no grit, ideal for even dispersion • Visible specks of dried mango fragments — indicates minimal processing • Aroma: Bright, fruity — like fresh green mango, not dusty or stale • Taste: Sharp, tangy, with a hint of sweetness — no chemical aftertaste
Best used in: • Chaat (bhel, papdi, dahi puri) • Curry Gravies (chicken, paneer, vegetable) • Marinades (for tikka, kebabs) • Chutneys (coconut, mint, onion) • Rice Dishes (pulao, biryani)
Pro Tip: Always add Amchoor Powder at the END of cooking — after tomatoes reduce but before final simmer. Too early, and delicate acids burn; too late, and flavor won’t infuse.
Most market amchoor powders suffer from:
• Addition of citric acid or vinegar powder to mimic sourness
• Use of maida or starch to thicken gravy artificially
• Artificial colors or flavor enhancers to mask poor quality
• Inconsistent sourness — leading to bitter or flat results
EarthSpice Amchoor Powder delivers:
• 100% Green Mango — no husk, no dust, no fillers
• No maida, no anti-caking agents — natural flow from controlled moisture (<8%)
• Balanced sourness — sharp, not harsh, no artificial aftertaste
• No artificial colors — natural beige hue from dried mango, not dyes
• Batch-traceable — blend date and source code printed on every pack
This recipe was refined with chefs from Delhi’s Chandni Chowk and Mumbai’s Juhu over 6 years — using only the ingredients listed on the label, blended for tang without bitterness.
Far far away, behind the word mountains, far from the countries Vokalia and Consonantia, there live the blind texts. Separated they live in Bookmarksgrove right at the coast
Chaat (Bhel, Papdi, Dahi Puri): Sprinkle ½ tsp raw, just before serving
Curry Gravies: Add 1 tsp at the end for brightness
Marinades: Mix with yogurt and ginger-garlic for chicken or paneer
Chutneys: Blend with coconut, mint, or onion for fresh sauces
Rice Dishes: Stir into rice layers before dum for fragrance
Dish Examples:
Mumbai-Style Mango Chaat
Dahi Papdi Chaat
Sprouted Moong Salad
Digestive Jaljeera
Masala Popcorn
Key Insight: This is a finishing spice — it should be added after main cooking to preserve volatile acids. Adding pre-cooking yields flat, surface-level flavor.
Far far away, behind the word mountains, far from the countries Vokalia and Consonantia, there live the blind texts. Separated they live in Bookmarksgrove right at the coast
We guarantee:
• 100% Green Mango — no fillers, no husk, no rice flour
• No maida or starch — natural flow from controlled moisture
• No preservatives — low moisture (under 8%) prevents spoilage naturally
• FSSAI-compliant microbial safety and ash content
Every batch is checked for:
• Moisture content — maximum 8% to prevent clumping without anti-caking agents
• Foreign matter — zero tolerance
• Aroma quality — sharp and fresh, no musty smell
• Grind quality — fine, not powdered or coarse
Home cooks seeking authentic, fresh amchoor powder without dust or filler
Families wanting safe, additive-free meals for elders and children
Cloud kitchens needing consistent, compliant seasoning for menu items
Health-conscious users — no hidden additives, no MSG, no fillers
Vegetarians — essential for chaat, salads, and chutneys
Store in an airtight container, preferably glass or metal
Keep in a cool, dry place away from light and heat
Use a dry spoon only — moisture causes clumping
Best used within 3 months of opening for peak aroma
Shelf life: 12 months from manufacturing date (clearly printed on pack)
Note: Clumping does not indicate spoilage. Break apart with a spoon. The absence of anti-caking agents means no silica or maida in your food.
100g is ideal because:
• Sufficient for 8–10 weeks of daily cooking (½ tsp per day = 60–80 days supply)
• Prevents waste — aroma fades gradually after 4 months
• Economical for a premium, small-batch product
• Fits standard spice drawer without bulk
Our Amchoor Powder contains only one ingredient:
• Green Mango 100%
There is no citric acid, no vinegar powder, no maida, no fillers, no artificial additives. We believe in full transparency — if it’s not on the label, it’s not in the jar. This blend was designed to deliver pure, fresh amchoor sourness using only this single ingredient.
No sugar. Amchoor has a sharp, tangy taste — not sweet. For sweeter dishes:
• Add 1 tsp sugar or jaggery per serving
• Use full-fat milk — enhances perceived sweetness
• Increase to 1.5 tsp for stronger flavor
No. Amchoor is balanced for everyday use — its tanginess enhances, not dominates. If concerned:
• Start with ¼ tsp instead of ½
• Add extra lemon juice to brighten
• Avoid synthetic spice blends in finishing
Yes. Works exceptionally well for:
• Coconut chutney (blend with coconut, green chili, salt)
• Mint chutney (blend with mint, onion, lemon)
• Yogurt-based marinades (mix with ginger-garlic and yogurt)
Use ½ tsp per 200g solid ingredient. Rest 30 minutes minimum.
Fresh amchoor powder has a bright, fruity aroma — not dusty or flat. If your dish is bland:
• Simmer time was insufficient — minimum 5 minutes for full infusion
• Water quantity was too high — reduce by 25% next time
• Amchoor powder was stored improperly — keep in cool, dark place
If the powder smells sour or looks grey, send a photo via WhatsApp. We will replace it immediately.
EarthSpice brings decades of trusted spice expertise from a legacy Delhi spice shop to kitchens across India.
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