Amchur
Amchur (pronounced: /ˈɑːm.tʃʊər/), also spelled as amchoor, is a traditional Indian spice made from dried unripe mangoes. The term "amchur" is derived from the Hindi words "aam", meaning mango, and "chur", meaning to crush.
Etymology
The word "amchur" comes from the Hindi language, where "aam" translates to mango and "chur" means to crush. This is a direct reference to the process of making amchur, which involves drying and crushing unripe mangoes.
Usage
Amchur is primarily used in Indian cuisine, where it is often used to add a tangy flavor to dishes. It is a common ingredient in recipes such as samosas, chaat, and chutney. Amchur is also used in the preparation of marinades for meat and poultry.
Related Terms
- Mango: The fruit from which amchur is made.
- Spice: A substance used to flavor or color food.
- Indian cuisine: The foods and dishes of India, where amchur is commonly used.
- Chaat: A savory snack that is typically served at roadside tracks from stalls or food carts in India, Pakistan, Nepal and Bangladesh.
- Chutney: A sauce or a dry base for a sauce in the cuisines of the Indian subcontinent that can include such forms as a spicy coconut dip, a tomato relish, a cucumber raita, or a spicy carrot pickle.
See Also
External links
- Medical encyclopedia article on Amchur
- Wikipedia's article - Amchur
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