We offer aamchur powder.
amchoor or aamchur powder, also referred to as mango powder, is a fruity spice powder made from dried unripe green mangoes and is used as a citrusy seasoning. It is used to flavor foods and add the nutritional benefits of mangoes when the fresh fruit is out of season.
it has a honey-like fragrance and a sour fruity flavor and is a tart pale-beige-to-brownish powder used in dishes where acidity is required. Used 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. It lends an acidic brightness to the foods it is applied to.
amchoor is a predominant flavoring agent in north indian dishes, where it is used to add a sour tangy fruity flavor without moisture. It is used to flavor samosa and pakora fillings, stews and soups, fruit salads and pastries, curries, chutneys, pickles and dals and to tenderize meats, poultry, and fish. It is added to marinades for meat and poultry as an enzymatic tenderizer, and lends its sourness to chutneys and pickles.

We offer aamchur powder.
amchoor or aamchur powder, also referred to as mango powder, is a fruity spice powder made from dried unripe green mangoes and is used as a citrusy seasoning. It is used to flavor foods and add the nutritional benefits of mangoes when the fresh fruit is out of season.
it has a honey-like fragrance and a sour fruity flavor and is a tart pale-beige-to-brownish powder used in dishes where acidity is required. Used 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. It lends an acidic brightness to the foods it is applied to.
amchoor is a predominant flavoring agent in north indian dishes, where it is used to add a sour tangy fruity flavor without moisture. It is used to flavor samosa and pakora fillings, stews and soups, fruit salads and pastries, curries, chutneys, pickles and dals and to tenderize meats, poultry, and fish. It is added to marinades for meat and poultry as an enzymatic tenderizer, and lends its sourness to chutneys and pickles.