Product: Mango Powder
Latin Name: Mangiferia indica
Plant Family: Anacardiaceae
Other Names: Mango Powder, Amchoor, Amchur, Amchor, Aamchur, Poudre de Mangue, Polvo de Mango, Polvere di Mango, Ma Muang, Mempelam, Mangga & Mangopulber.
Description: Mangos grow on large evergreen trees which are native to Asia and cultivated widely throughout India. It grows to a height of 10-45 metres, and has dense, domed foilage. The leaves are glossy dark green on the upper surface, paler green on the underside, alternate, linear-oblong, lanceolate to elliptical, and approximately 16-25cm in length. The 5-petaled flowers occur in terminal panicles consisting of many tiny whitish or yellowish-green flowers which are 5-10mm in diameter. The ovoid fruits can take up to 6 months to ripen. Ground mango powder is made from the green unripe pulp of mango which is ground once dried. It gives a tart and slightly sour flavour to many dishes and partners well with fish, meats, vegetables and curries.
Dry mango powder is used to add acidic tang and sharpness as well as fruity aromatic flavour in Asian cuisines; it is often used as a souring agent as it keeps better in in hotter climbs than other agents used for souring such as lemon and tamarind, the bonus is as a dry powder, mango powder won’t thin down the sauce or marinade in the way that lemon juice would. Add to sauces, soups, marinades, curries, chutneys, pickles and drinks.
Shelf life of two years provided that goods are stored in an airtight container in ambient conditions.