Amchur Powder Dealers in Bangalore

• Type: Milkshake Powder
• Shelf Life: 4-6 Months
• Feature: High Nutritional, Low Fat
• Application: Milk Shake
• Taste: Sweet
• Flavour: Mango

• Shelf Life: 1year
• Color: Creamy
• Form: Powder
• Feature: No Preservatives
• Packaging Size: 500 Gms
• Primary Ingredient: Dried Green Mango

• Brand Name: Chet Spice
• Certification: FSSAI Certified
• Shelf Life: 1 Year
• Color: Brown
• Form: Powder
• Usage: Cooking
• Grade Standard: Food Grade

• Color: Brown
• Feature: Good For Health, Long Shelf Life, Non Harmful
• Form: Powder
• Type: Amchur Powder
• Calcium: 1%
• Vitamin C: 60%
• Vitamin A: 21%

• Color: Light Beige
• Usage/Application: Adds Tangy Flavor To Dishes
• Shelf Life: 12 Months
• Type: Spice
• Storage: Store In A Cool, Dry Place

Kwality Dry Mango Powder/Amchoor is produced from hand picked raw mangoes in a most hygienic manner. The dried raw mango pieces are ground and packed in a continuous automatic packing machine.This Amchoor Powder can be used in various kinds of North Indain and South Indaian Vegetarian and Non-Vegetarian curries as an acidulant in place of tomatoes, tamarind and citric acid. Use of Amchoor Powder provides an unique and more acceptable flavour to curries. Amchoor Powder can also be used in a 50:50 proportion along with other acidulant such as tomatoes/tamarind/citric acid.Amchoor Powder can also be used as sprinkler over different kinds of vegetables salads, snacks such as Masala Puri, Bhel Puri, Pani Puri etc., Amchoor Powder can also be used for Preparing mangobhath, Mango Chutney and Sambar/rasam preparations.

• Cultivation Type: Organic
• Form: Powder
• Feature: improves your digestion and helps to fight acidity, improves eyesight, improve cardiovascular health,
• SKU: HRBP00062
• Pack In: 100gm, 250gm, 500gm, 1kg, 25kg

• Shelf Life: 6-9 Months
• Form: Powder
• Feature: Good Quality, Long Shelf Life, No Artificial Color Added
• Packaging Size: 100gm, 1kg, 200gm, 500gm
• Purity: 100%
• Application: Cooking Use

This is a predominant flavoring agent in north Indian dishes,[5] 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.

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