Know Your Spice- Amchur Powder

Know Your Spice: Amchur Powder

Amchur is a spice made from dried, unripe mangoes. Also known as “amchoor” or “dried mango”, the spice is loved for its unique tangy flavor and sour flavor. It makes a popular spice in Indian cuisine and is used in cooking and seasoning. Also used in Middle Eastern and Southeast Asian cuisines, this is a fantastic way to add acidity to dishes without adding acidity.

 

Amchur: Botanical Information

The botanical name of amchur is Mangifera indica.

As mentioned above, dried mango is derived from the unripe fruits of mango trees. The mango tree is a large, evergreen tree that produces drupe fruits, which vary in size, shape, and color depending on the variety. Unripe mangoes are typically green and turn red, yellow, or orange as they ripen. They have a sour, tangy, and slightly astringent flavor, while ripe mangoes are sweet and juicy.

 

Parameters Used for Categorizing Amchur

Parameters are important for grading and categorizing amchoor for different uses and therefore, here is the list of parameters which are used for grading dry mango.

• Quality of Raw Mangoes: The type of mangoes that are used directly impacts the quality of dry mango powder. Only unripe green mangoes are the best choice for their tartness as they have the necessary sourness required for the spice.
• Size and Shape: Consistent shape and size of mango slices are important to ensure even drying of the mangoes and consistency in the final product.
• Drying: There are three main drying methods: sun-drying, air-drying, and drying using a dehydrator. Each method affects the quality. In addition to the drying method, the duration of drying also impacts the texture and flavor. Over-dried slices may become very hard, and under-dried slices may have a high moisture content. Ideally, the final moisture content should be below 10% to prevent spoilage.
• Appearance: The appropriate amchur color is light brown to beige. Darker or unevenly colored slices or powder indicate improper drying or inferior-quality mangoes. The dry mango slices should not be very hard, and the powder should be free from lumps.
• Taste and Flavor: The sour taste of amchoor powder is its main characteristic. High quality dry mango has a higher acidity content and features a fresh, tangy aroma.
• Purity: The spice should be free from foreign matter like dirt, stones, or debris. It should not contain any adulterants like artificial flavors, fillers, or colors.
• Microbial Load: The spice must meet the microbiological standards set by food safety authorities to ensure that the product is safe for consumption. This includes limits on mold, year, and bacteria counts.
• Chemical Residue: The levels of pesticide residue should also be within the permissible limits as set by food safety regulations. Products with low chemical residues are considered to be of high quality.

 

Different Grades of Amchur

Here are the different grades of amchur that have been created based on the parameters shared above:

Grade A
This is the premium quality amchoor having uniform light brown to beige color.  The spice is strong, aromatic, and tangy with an intense sour flavor. Free from foreign matter and additives, they rank high on purity. The moisture content is very low which ensures longer shelf life. The slices are firm and consistent and powder is free from lumps.

Grade B
This is the standard quality of dried mango having general uniform color but with slight variations. The slices may be a little hard or soft and the powder may have some small lumps. The tangy flavor is there but it may not be as intense as Grade A. There may be presence of some fibers or seeds but in acceptable limits. The moisture contents are on the lower side but higher than that of Grade A.

Grade C
It is the commercial quality having variable color with evident dark spots or discoloration. The texture of the dry mango slices under this category is either overly hard or overly soft and the powder may be coarser with noticeable lumps. The spice under this category is less tangy and aromatic and there may be inconsistency in flavors. There is higher presence of foreign matters and other impurities. The moisture content is slightly higher which can impact the shelf life and texture.

Grade D
This is poor quality having significant dark spots and discoloration. The texture is inconsistent and slices are either very hard or very soft. Power may be lumpy or coarse. The flavors are dull with little tanginess and aroma may be weak. There are high levels of impurities and foreign matter. The higher moisture content reduces the shelf life of the spice remarkably.

 

Suitable Conditions for Cultivating Mangoes

Cultivating mangoes under the right conditions is important so that the fruit harvested is of good quality. We have come up with the suitable conditions for cultivating dry mangoes:

Climate Requirements: Warm, tropical to subtropical climates with temperature range between 25°C to 30°C (77°F to 86°F) are perfect for the mango trees to grow. They require well-distributed rainfall throughout the growing season with a dry period during the harvest season. Full sunlight is required for mango trees with an exposure of 6-8 hours of direct sunlight on a daily basis.

Soil Requirements: Well-drained, sandy loam or loamy soil are suitable choices for growing mango trees. It is important to plant these trees in soils with good soil drainage to prevent root rot.

Watering and Irrigation: Mango trees require regular watering, especially in the dry season, for optimal development. In regions with irregular rainfall, supplemental irrigation is required to ensure proper moisture is provided to the trees.

Planting and Spacing: The beginning of the rainy or dry season is suitable weather to plant the mango trees to have good root establishment. Spacing of 10-12 meters between trees is important for air circulation and penetration of sunlight.

Care and Maintenance: Regular pruning is important for promoting better fruit production and removing dead or diseased wood. The trees should be nurtured with balanced fertilizers having nitrogen, potassium, and phosphorus.

 

Understanding the Process of Harvesting Mangoes

The process of harvesting mango involves various steps for suitable drying and processing. Let us glance through these steps:

Harvesting Mangoes: Mangoes should be harvested when they are still firm, unripe, and typically green. The most suitable time for harvesting them is when they have reached their full size but are not yet mature. Harvesting is done when the mangoes start changing the color or becoming soft.

Method: Mangoes are usually harvested using hands to avoid damage. Workers use climbing equipment to reach higher branches and then cut the fruit using pruning shears or sharp knives and then place them carefully in containers to prevent bruising.

Preparation for Drying: Mangoes are thoroughly washed to remove any dirt or pesticide residue. After washing they are peeled to remove the outer skin and then they are sliced into thin and uniform slices. The thickness of slices is important as it affects drying time.

Drying Process: There are different drying processes that are used for drying mangoes:

• Sun-Drying: Mango slices are spread out on a clean, flat surface in a single layer in a sunny location to ensure even drying and good air circulation. This can take several days depending on the weather conditions. The slices are required to be turned periodically for uniform dryings and checking signs of mold or spoilage.
  
  
• Dehydrators: In this process, mango slices are placed in a food dehydrator under controlled heat and airflow.
  
  
• Oven-Drying: Mango slices are dried by arranging the slices on a baking sheet at a low temperature typically around 50-60°C or 120-140°F.
  
  

Post-Drying Processing: Once the slices are dry and crisp, they are allowed to cool to room temperature. Then to prepare amchur powder, the dried mango slices are ground into a fine powder using a grinder or mill. It should be free from lumps. The powdered dry mango is then sieved to remove fibers or larger particles.

Packaging and Storage: The dried mango powder or slices are packed in airtight containers to protect them from light, contamination, and moisture. They are packed in food-grade material to preserve freshness and shelf life.

 

Countries That Grow Mangoes Suitable for Amchur

Here is the list of countries that grow mangoes suitable for drying and producing amchur:

• India: India is one of the largest producers of mangoes in the world and is also known for its production of amchur because of its diverse climate and numerous mango varieties.  Dried mango powder also makes an important part of Indian cuisine.
• Pakistan: The country uses a variety of mangoes for producing dry mangoes and these mangoes are grown in the regions of Punjab and Sindh.
• Thailand: Thailand produces mango varieties that are suitable for drying as amchur which is an important spice in Thai cuisine.
• Philippines: It grows mangoes that are used for different purposes, other than making dry mango powder. The dried mango products are not just popular domestically but are also used for export.
• Indonesia: The country cultivates mangoes suitable for drying and uses them as a spice in various traditional recipes.
• Mexico: The country is known for the production of mangoes and has a growing market for dried mangoes that are used for making mango products.
• Brazil: The tropical climate of Brazil supports mango production. These mangoes are used for processing dry mangoes that are consumed locally and are also exported.
• Egypt: The country has a growing mango industry and it produces dried mango which is grown mostly in the Nile Delta and northern parts of Egypt.
• Australia: In northern regions of Australia, mangoes are produced that are suitable for drying. The country uses dried mango products and also exports them.

History of Amchur

Mangoes are believed to have originated in South Asia, specifically in the regions of India, Myanmar, and Bangladesh. Evidence suggests that the mango trees have been domesticated for the last 6,000 years. Mangoes have become an important part of South Asian cuisine and culture. The fruit was also used in preserved forms like dry mangoes and this practice of drying mangoes also dates back to ancient times. Ancient texts of Ayurveda also include the mention of dry mangoes and amchur in medicines and cooking.

Mangoes have always been a part of ancient trade routes such as the Silk Road. By the Middle Ages, dried mango products and mangoes reached beyond South Asia. Amchur was valued for its unique tangy flavor and its preservative qualities.

During the colonial era, European colonists introduced this spice to other parts of the world.  In the 19^th and 20^th centuries, the trade routes facilitated, and mango cultivation spread to tropical and subtropical regions around the world which led to an increase in production and export of dried mango products.

Amchur in the Contemporary World

In the contemporary world, amchur has gained widespread popularity due to its versatility, nutritional benefits, and culinary uses. It was always a staple in Indian cooking but now it has become an important spice in various international dishes. It is used in marinades, baked good, sauces, and salads for enhancing the flavor.

Amchoor powder is also being used by health-conscious consumers as a natural snack option loaded with nutritional benefits. Contemporary cuisine also uses dried mango powder in a wide range of fusion recipes that combine traditional flavors and trendy cooking techniques.

Amchur powder is rich in vitamins A, C, and E and minerals like magnesium and potassium. It is a good source of dietary fiber which is helpful in digestion and promoting gut health. Research is being conducted to study and validate the antioxidant properties of amchur and have it included in our daily lives in different forms to enjoy its health benefits.

Dried mango powder is revered for its versatility and health benefits in the modern world. It plays a significant role in both traditional and modern cuisines for enhancing the flavor of dishes and serving as a nutritious snack. With time, the commercial production and demand for amchur powder have expanded across the world as health trends and sustainability efforts continue to shape the food industry.