Green Mango powder (Amchoor)

Amchoor, also known as Amchur or Amchur, holds a prestigious place among India’s most cherished spices. Its name is derived from the Hindi words “choor,” meaning powder, and “am,” referring to green mango. Amchoor invites you on an exotic culinary journey.

The origin of this spice dates back to the meticulous harvest of green mangoes, picked directly from the tree before full ripeness. At this stage, the mangoes reveal a subtle acidity and unique flavor, characteristics preserved throughout the powder-making process.

The preparation of Amchoor is an art passed down through generations. Once harvested, the green mangoes’ pulp is delicately extracted and undergoes a meticulous dehydration process. This crucial step preserves the natural aromas, essential nutrients, and characteristic flavor of green mango, creating a powder that adds a unique dimension to your culinary creations.

The use of Amchoor in Indian cuisine spans centuries, traditionally employed to enhance the taste of dishes, imparting a tangy and slightly sweet touch.

The mango, a true fruit jewel of the Kampot region, shares its prestige with the renowned Durian in this generous land. From the early days of La Plantation, we decided to introduce mango trees on our lands, making this fruit tree an essential element of our landscape. Thus, the mango trees flourished, offering sumptuous fruits that are now the foundation of our latest innovative product: Green Mango Powder.

We choose to harvest these mangoes at an early stage, while they are still green, to create Green Mango Powder. The Green Mango Powder we offer results from a meticulous dehydration process of green mango pulp, preserving its authentic aromas and characteristic flavor. This innovation is part of our ongoing commitment to providing unique, high-quality products while valuing the natural riches of our farm.

Freshness and quality of the raw material are paramount to ensuring an exceptional powder. The mangoes are carefully harvested, then quickly cut into pieces to be ready for the dehydration process.

The green mangoes are harvested early in the morning in our garden by our team of pickers. They are then immediately cut into pieces and dehydrated at low temperatures. This method preserves all the organoleptic qualities of the fruit. The dried fruits are stored in hermetically sealed packaging, protected from moisture and light. Just before packaging, they are ground into powder.

The dehydration of green mango pieces takes place at low temperatures, a meticulous method that entirely preserves the organoleptic qualities of this tropical fruit. This technique maintains the flavor, vibrant color, and essential nutrients, offering a Green Mango powder of unparalleled quality.

To preserve the freshness of the green mango powder, each batch is stored in hermetically sealed packaging, protected from moisture and light. This meticulous attention ensures that you receive a product that retains all the richness of green mango, from the garden to your kitchen.

Just before packaging, the green mango pieces are delicately ground to create a powder with a beautiful yellow-beige color. This final process fully releases the fruity and floral aromas of green mango, creating an authentic taste experience with every use.

Here are some ideas for using green mango powder. It can easily replace lemon juice, which isn’t always on hand or in season during the summer.

In dishes:

• Seafood (oysters), scallops, carpaccios, tartares, or ceviches of raw fish
• To add a lemony touch to a vinaigrette or mayonnaise
• Traditional Indian dishes: curries, dhal, chutneys, spiced rice
• Meatballs, slow-cooked spiced lamb shoulder (add at the end of cooking with butter and nutmeg)
• Marinades (Green Mango Powder has the property of tenderizing meats). Let your meat rest with the marinade overnight in the refrigerator.

In drinks:

• Adds a lemony touch and a burst of vitamins to your fruit or vegetable juices.

In desserts:

• Fruit salad (strawberries, peaches)
• On yogurt
• Crème brûlée or flan
• Pie crust, shortbread
• Chocolate mousse

Here are some ideas for using Green Mango Powder. It will easily replace a lemon juice, which we don’t always have on hand or in the summer when it’s no longer the peak lemon season.

As a main course :
– Seafood (oysters), scallops, carpaccios, tartars or raw fish ceviches
– To bring a lemon touch to a vinaigrette or mayonnaise
– Traditional Indian dishes: curries, dhal, chutneys, spiced rice
– Meatballs, lamb shoulder confit with spices (add at the end of cooking in the juice with butter and nutmeg)
– Marinades (Green Mango powder has the property of tenderizing meats). Let your meat rest with the marinade overnight in the refrigerator.

In drinks:
– Adds a lemony touch and plenty of vitamins to your fruit or vegetable juices.

For dessert:
– Fruit salad (strawberries, peaches)
– On a yogurt
– Crème brûlée or a flan
– Pastry, shortbread
– Chocolate mousse

Before each use, mix Green Mango Powder with a dry spoon. This allows for even distribution of any clumps formed during storage, ensuring a consistent texture in all your preparations.

Store the powder in a cool, dry place. Avoid areas exposed to direct heat, such as near heat sources or sunny windows, to preserve its freshness and aromas.

Protect Green Mango Powder from direct light, especially sunlight. A dark place or a closed cupboard is ideal for avoiding any alteration due to light.

Moisture can alter the texture and quality of the powder. Ensure the package is hermetically sealed to prevent any moisture infiltration. If possible, use airtight containers for storage.