It is also used as meat tenderizer. It is popular in Indian cuisine as a flavor-brightener for vegetable dishes that otherwise tend to be a little bland.
Amchoor is a pale beige color and not very aromatic, but it adds a wonderful sour flavor with a tropical fruit tang.
Amchoor powder is quite delicate and should be added at the end of the cooking time.
The powder is best used with curry, chutneys, marinades and pickles especially in the bland Chaat Masala. The dried slices add a sharp taste to curries while powder acts as a souring agent like tamarind.
The powder tend to get lumpy therefore crush it between the fingers before sprinkling over foods.
Amchoor powder
