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Amchur Flakes

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Product Details:

Physical Form FLAKES
Product Name AMCHUR FLAKES
Product Type Dried
Shape Piece
Processing Raw
Color Natural
Grade Export quality
Supply Ability : 500 , Per Week
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Product Specifications

Product Name AMCHUR FLAKES
Taste Natural
Grade Export quality
Product Type Dried
Processing Raw
Shape Piece
Storage Store in Cool & Dry place
Color Natural
Shelf Life 12 Months
Physical Form FLAKES
Weight 20 Kilograms (kg)

Trade Information

FOB Port ANY PORT OF INDIA
Payment Terms Letter of Credit at Sight (Sight L/C), Letter of Credit (L/C), Delivery Point (DP), Cheque, Cash in Advance (CID), Cash Advance (CA), Cash on Delivery (COD), Cash Against Delivery (CAD)
Supply Ability 500 , Per Week
Delivery Time 7 Days
Sample Available Yes
Sample Policy Contact us for information regarding our sample policy
Packaging Details 20 Kg PP Bag Or As Per Client Requirements.
Main Export Market(s) Africa, Middle East, Western Europe, Eastern Europe, South America, North America, Central America, Australia, Asia
Main Domestic Market All India
Certifications ISO 22000 Or As Per Client Requirements.

Product Description

Amchur Flakes

or aamchur or amchur, also referred to as mango flakes, is a fruity spice powder made from dried unripe green mangoes and is used as a citrusy seasoning. It is mostly produced in India, and is used to flavor foods and add the nutritional benefits of mangoes when the fresh fruit is out of season.

It has a honey-like fragrance and a sour fruity flavor and is a tart pale-beige-to-brownish flakes. It is used in dishes where acidity is required, in stir fried vegetable dishes, soups, curries, and to tenderize meat and poultry. It is used to add a fruit flavor without adding moisture, or as a souring agent, and lends an acidic brightness to the foods it is applied to.

Amchoor is a predominant flavoring agent used in Indian dishes where it is used to add a sour tangy fruity flavor without moisture. It is used to flavor samosa and pakora fillings, stews and soups, fruit salads and pastries, curries, chutneys, pickles and dals and to tenderize meats, poultry, and fish. It is added to marinades for meat and poultry as an enzymatictenderizer and lends its sourness to chutneys and pickles.