Welcome to the summary page for FabulousFusionFood's Spice guide to Amchoor along with all the Amchoor containing recipes presented on this site, with 13 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.

These recipes, all contain as a major flavouring.

Amchoor (also sometimes spelled Amchur) is a south-east Asian spice formed from dried unripe mangoes (the word derives from Hindi am [mango]). The mango itself (Mangifera spp) is a genus of almost 35 tropical fruiting trees native to India and south-east Asia of which the Indian Mangifera indiac is by far the most important commercially. All belong to the Anacardiaceae (cashew) family. Mango trees themselves are large, reaching almost 40m in height with a radius of about 10m. The fruit itself is a 'dop fruit' or 'droupe' which hands from the tree on long stems and ripens in sunlight. When ripe the fruit can be almost 15% sugar, hence its sweet taste. However, in its unripe form the fruit has a distinctive mix of sweet and acidic flavours — the same flavours that predominate in Amchoor.

Amchoor has a sour and fruity taste that makes it an excellent flavouring for sauces and stews (which is why it is used in Indian curries). It also marries well with vegetables and lifts their flavour. Amchoor powder can also be added to desserts, particularly those based on yoghurts or mixed fruit.

The spice is used quite extensively in south Asian cooking and makes a tasty (and authentic) addition to Thai fish curries.