Dry Mango Powder (Amchur)

Mango powder, like many other spices, can be adulterated with fillers or other substances to increase the quantity or reduce the cost of the product. Here are some simple tests you can perform at home to check for adulteration of mango powder:

1. Visual inspection: Pure mango powder should have a light yellow or beige color and a fine, powdery texture. If the powder is darker or has clumps, it may be adulterated.
2. Smell test: Pure mango powder has a sweet and sour aroma, similar to fresh mangoes. If the powder has a musty or chemical odor, it may be adulterated.
3. Taste test: Dip a clean finger in the powder and taste it. Pure mango powder has a tangy and sour flavor, with a slightly sweet aftertaste. If the powder tastes bland or has a bitter aftertaste, it may be adulterated.
4. Solubility test: Mix a small amount of mango powder in water and stir well. Pure mango powder should dissolve easily and leave a clear solution. If the powder leaves a residue or does not dissolve well, it may be adulterated.

There are several potential health benefits associated with the consumption of amchur or mango powder. Here are some research-backed health benefits of amchur with relevant links to studies:

1. May aid in digestion: Amchur has traditionally been used in Ayurvedic medicine to improve digestion. A study published in the Journal of Food Science and Technology found that amchur extract helped in the breakdown of proteins and carbohydrates, thereby aiding in digestion. (1)
2. May help regulate blood sugar levels: Amchur contains polyphenols that have been found to have anti-diabetic properties. A study published in the Journal of Agricultural and Food Chemistry found that amchur supplementation helped regulate blood sugar levels in diabetic rats. (2)
3. May have anti-inflammatory properties: A study published in the International Journal of Food Sciences and Nutrition found that amchur had anti-inflammatory properties and may be useful in the management of inflammatory conditions. (3)
4. May have antioxidant properties: Amchur contains polyphenols and flavonoids, which have antioxidant properties. A study published in the Journal of Agricultural and Food Chemistry found that amchur extract exhibited strong antioxidant activity. (4)

It is worth noting that most of the studies on the health benefits of amchur have been conducted on animals or in test tubes. More research is needed to confirm these findings in humans. Additionally, the consumption of amchur should be in moderation as excessive intake may lead to adverse effects.

Botanical name: Mangifera indica
English: Dry mango Powder
Hindi: Aamchur or aamchur powder
Bengali: Aamchur or aamchur pitho
Tamil: Maangai podi
Urdu: Amchur or amchur masala
Telugu: Mamidikaya pappu
Gujarati: Aamchur or aamchur kham
Marathi: Amchur or aamchur churan
Punjabi; Aamchur or aamchur bhur

Amchur or mango powder is a versatile spice that is used in many different ways in Indian cuisine. Here are some of the best ways to consume amchur:

1. In marinades: Amchur can be added to marinades for meat, fish or vegetables to give them a tangy flavor.
2. In chutneys: Amchur is a popular ingredient in many Indian chutneys. It can be added to coriander chutney, mint chutney, tamarind chutney and more to give them a sour and tangy taste.
3. In curries: Amchur can be added to curries and stews to enhance their flavor. It pairs well with vegetables like potatoes, okra, and eggplant.
4. In drinks: Amchur can be used to make a refreshing drink called "panna". It is made by boiling amchur with water and sugar, and then adding mint leaves and black salt.
5. In snacks: Amchur can be sprinkled on snacks like roasted nuts, popcorn, or chips to give them a tangy and sour flavor.

It is important to note that amchur should be used in moderation as excessive consumption can lead to adverse effects. Additionally, always make sure to purchase high-quality amchur that is free from adulterants.