Amchur is the spice from dried mangos and is also known as Amchoor or mango powder. Used in north Indian vegetarian dishes, Amchur provides a fruity tanginess to vegetable curries, stews, soups, chutneys, samosa fillings and potato pakoras. Amchur can also be found in spice blends for tandoori-barbecued meat. Indigenous to Southeast Asia and India, the mango is now harvested widely for its fruit. One of the oldest cultivated fruits in the world Mango trees only bear fruit every other year. Amchur is the spice derived from green or unripe mango fruits which have been sliced, dried in the sun and then ground into a powder. Our Amchur is harvested in India. The flavor of Amchur is tart with a slightly sour flavor while the aroma is both sweet and sour with hints of dried fruit. The dried, finely ground powder is often a bit lumpy and has a fibrous texture but provides needed acidity when additional moisture is not desired. Substitute one teaspoon of Amchur for three tablespoons of lemon juice in marinades for chicken, fish, seafood or vegetables. Amchur is a key ingredient in chaat masala and goes well with beans, cauliflower, chickpeas, eggplant and potatoes. Amchur also partners well with chili powder, cloves, coriander, cumin and ginger.