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Amchoor Powder (Dry Green Mango): Origin, Benefits and Uses

It can be said that each recipe, each country and each region has its associated spices that give it a unique and irreplaceable character, and amchoor powder is linked in an ancestral way to Hindu cuisine.

You’ll also see it written as “aamchur,” “amchur,” or “mango powder,” which makes it a bit clearer where it came from. If you are also interested in knowing what benefits it brings and how it can be used, we encourage you to continue reading this article.

What is the origin of amchoor

Spices have been used in cooking for hundreds of years. These are highly appreciated as they enhance the flavor of all the ingredients that are part of the same recipe, although today they are also valued for their nutritional content and medicinal properties.

For example amchoor is not only a very typical spice from India, but it is used in Ayurvedic medicine as a traditional remedy. With it is common to relieve urinary infections, diarrhea and other intestinal problems.

Actually,  this seasoning comes from the mango (Mangifera indica) that is harvested before reaching maturity. Then it dries and turns into powder. However, it is also possible to find it in the form of dried slices that are ground just before use. Its color is between light brown, yellow and green.

In India it is the dressing of curries, dhals, soups, marinades and various sauces. But its popularity is not only due to the mythological meaning of mango in the Hindu religion, but also to its possible benefits and benefits that amchur has for health.

Benefits of using amchoor powder

In some countries of the world, mango is known as “the king of fruits”. One of the reasons for this appellation may be its delicious and fragrant flavor. But without a doubt it can also be due to the amount of nutrients it contains. A nutritional composition that makes it a healthy and perfect fruit to add to your regular diet.

All the nutrients it has are also concentrated in the green mango powder. For this reason, adding amchoor to commonly used spices can have some health benefits.

1. Antioxidant effect

Among the components of mango and amchur is a wide variety of polyphenols (mangiferin, quercetin or kaempferol among others). These plant compounds have an antioxidant function that allows them to counteract the effect of excess free radicals in the body.

This action protects cells from oxidative damage. In recent years,  scientific evidence has linked oxidative stress to aging and some age-related conditions such as cardiovascular problems, lung disease, neurodegeneration or some types of cancer.

2. Helps the immune system

In the mango powder, compounds and nutrients are concentrated that support and help the defenses in the protection of the organism. As discussed in this Journal of Clinical Medicine article,  vitamin A is one of these.

Some of the actions that are recognized in this sense are anti-inflammatory activity, participation in the development of the immune system, the therapeutic effect in the treatment of some infectious diseases and regulatory functions in cellular immune responses

3. Healthy skin and eyes

In addition to boosting immune function,  vitamin A, or “retinol,” is also necessary for the proper formation, development, and maintenance of bones, teeth, and soft tissues in the body.

It also helps maintain healthy skin and mucosa, and is essential for eye health. A chronic intake below the recommended amounts increases the risk of night blindness and xerophthalmia.

4. Digestive system

Using amchoor powder daily in small amounts can be a good help to improve digestion and intestinal transit. It is also useful to alleviate and control some digestive problems such as gas, heartburn or flatulence.

5. Possible cardiovascular protection

In India it is customary to use a large number of varied spices in cooking. Among the best known are turmeric, ginger, fenugreek , cinnamon, coriander or black pepper.

Some of them have been shown to have anti-inflammatory, anti-diabetic or anti-hypercholesterolemic properties. For this reason, the authors Vasanthi and Parameswari published a study in order to know the potential of these in maintaining heart health.

The authors’ conclusion published in the journal Current Cardiology Reviews is that the use of herbs and spices with antioxidant capacity can be useful in the prevention of cardiovascular diseases. However, they add that its use for this purpose deserves more attention and scientific study.

Ways to introduce mango powder into food

As mentioned before, spices can enhance the flavor of any ingredient. In this case, the amchoor adds bitter, spicy and sour nuances to the dishes in which it is added.

It should be used in small quantities, especially the first few times. This is due to its intense flavor that it is advisable to get used to little by little. An equivalence that may be useful as a reference is that of 1 teaspoon of amchoor as a substitute for ¼ cup of lemon juice.

It is possible to add the spice at any time during production, but the flavor can undergo changes. It is best to sprinkle a little near the end, two or three minutes before removing from the heat . In this way, the heat allows it to give a little more power to its fragrance, but without altering the rest of the ingredients.

The list of dishes in which it is possible to use it is varied, its main use being in vegetable stews and vegetable creams, as well as in grilled or oven-roasted fish. It is also another of the ideal spices to add in meat marinades.

Recipe for rice with amchoor powder

This is a simple and aromatic dish very typical of the southern parts of India.

Ingredients needed:

  • 3 cups of cooked rice.
  • 1 teaspoon of amchoor or green mango powder.
  • 1 dessert spoon of mustard seeds.
  • 40 grams of peanuts.
  • 10 cashews
  • 2 green chilies, chopped.
  • 3 dried red chili peppers.
  • ¼ teaspoon ground turmeric.
  • a pinch of asafoetida.
  • 2-3 tablespoons of olive oil.
  • salt to taste.


  • Before starting to cook this dish, it is necessary to have ready the rice that can be cooked the day before or a few minutes before. Then spread on a wide plate and reserve.
  • Next, place a pan or casserole on the fire with the olive oil and heat.
  • Add the mustard seeds, cashews and peanuts and fry until light brown. At this time, add the green and red chilies and fry for two minutes.
  • Ultimately, put the turmeric and asafoetida, and mix everything so that it is well combined. With the fire off, pour the rice into the casserole, add salt to taste and the amchoor.
  • Now you are ready to serve as a main or garnish for a meat, fish or vegetable protein dish.

Amchoor powder: one more seasoning to add among the usual spices.

In some Asian countries such as Korea, India, China or Japan there is an important tradition and culture that gives healing properties to food.  The phytochemicals in spices are some of these components that today arouse the interest of scientists to evaluate their possible relationship with health and disease prevention.

For this reason, it  is highly recommended to add spices and aromatic herbs to recipes that are prepared on a regular basis . They can be added during cooking or at the time of dressing just before serving. In this way, they provide the diet with a plus of healthy compounds while enjoying their incomparable aroma and flavor.

Аmchoor поњдер can be a bit difficult to find in some places. It is best to go to specialized stores or international food stores. To avoid losing freshness, store in a tightly closed glass jar and protected from light.

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