| Product Name | Dehydrated Mango (Amchur) |
| Forms | Powder |
| Packing | 20Kg's & 25kg's Inner Poly-liner with PP bags as well as customized packing available |
| MOQ | 200 Kg's |
| Shelf Life | 24 Months |
| Sizes | Flakes (5*5mm) , Minced ( 1-3mm, 2-4mm, 3-5mm & above ) , Granules ( 0.2-0.10mm & below ) , Powder ( 120 mesh, 100mesh, 80mesh ) |
- The spicy heat of raw mango powder enhances the flavour of the meat.
- Instant food made with delicious amchur powder delights the stomach with tasty bites.
- The dry mango powder in the soup mix is let loose to tantalise the taste receptors.
Dehydrated mango, also known as amchur or amchoor, is a spice made from dried unripe mangoes that have been ground into a powder. It is commonly used in Indian cuisine as a souring agent, and is particularly popular in dishes that feature lentils, vegetables, and meat.
Dehydrated mango is a good source of vitamin C, antioxidants, and dietary fiber. It has been traditionally used in Ayurvedic medicine to aid in digestion, improve skin health, and boost immunity. However, more research is needed to fully understand the potential health benefits of amchur.
Amchur is commonly used as a souring agent in Indian cuisine, particularly in vegetarian and lentil dishes. It can be used to add tanginess to chutneys, marinades, and curries, and is often used in place of tamarind or lemon juice. It can also be sprinkled over salads, chaats, and snacks for added flavor.
Dehydrated Raw Mango(Amchur)
Parda Food Mango that is fibrous and pale yellow in colour is used to retain the unripe mangoes' acidic, spicy, and tart flavour. Its lemony, acidic flavour with reduced moisture acts as a natural flavouring and astringent. Dehydrated raw mango/amchur powder is prepared from finely chopped woody raw mango strips. The ideal accomplice for masala powder, spice blends, curries, chutneys, kebab marinades, and biryani mix. Dehydrated amchur powder is offered as flakes and powder that can be altered to suit the preferences of the consumer.
Process of Dehydration :
Unripe raw green mangoes are purchased by Parda Food. Before being cleaned and washed, these
fresh mangoes are first evaluated and graded. During cleaning, the rotting, overripe, or
damaged mangoes will be removed. The nice mangoes are peeled to extract a more tangy flavour
than when the skins are still on after the rotting ones are removed. The mangoes will be
meticulously skinned, totally deseeded, and sliced into different sizes for dehydration.
After being dehydrated, the earthy-textured mango flakes can either be resized to take on
different shapes at the client's request or ground into dry mango powder.
Dehydrated Mango Uses :
The greatest food brightener is Parda Food powder because of its intense acidic tart
flavour. In contrast to tamarind, which must be steeped in water to extract the pulp, our
sour powder dissolves instantly in food. As a result, our raw mango powder is regarded as
the ideal substitute for tamarind/vinegar.
| Product Name | Dehydrated Mango (Amchur) |
| Forms | Powder |
| Packing | 20Kg's & 25kg's Inner Poly-liner with PP bags as well as customized packing available |
| MOQ | 200 Kg's |
| Shelf Life | 24 Months |
| Sizes | Flakes (5*5mm) , Minced ( 1-3mm, 2-4mm, 3-5mm & above ) , Granules ( 0.2-0.10mm & below ) , Powder ( 120 mesh, 100mesh, 80mesh ) |
- The spicy heat of raw mango powder enhances the flavour of the meat.
- Instant food made with delicious amchur powder delights the stomach with tasty bites.
- The dry mango powder in the soup mix is let loose to tantalise the taste receptors.
Dehydrated mango, also known as amchur or amchoor, is a spice made from dried unripe mangoes that have been ground into a powder. It is commonly used in Indian cuisine as a souring agent, and is particularly popular in dishes that feature lentils, vegetables, and meat.
Dehydrated mango is a good source of vitamin C, antioxidants, and dietary fiber. It has been traditionally used in Ayurvedic medicine to aid in digestion, improve skin health, and boost immunity. However, more research is needed to fully understand the potential health benefits of amchur.
Amchur is commonly used as a souring agent in Indian cuisine, particularly in vegetarian and lentil dishes. It can be used to add tanginess to chutneys, marinades, and curries, and is often used in place of tamarind or lemon juice. It can also be sprinkled over salads, chaats, and snacks for added flavor.
