What is Amchur Called in English?
The English name of Amchur surprises many food lovers. Explore how this popular spice is prepared and why it is widely used in Indian recipes.
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Spices are an integral part of Indian cuisine and there is a spice in every Indian kitchen that gives that tangy twist to the food. The spice is Amchur. It is used in various Indian dishes such as chole, parathas, and chaat. However, have you ever thought about what Amchur is called in English? The Hindi name of this spice is more commonly known among most people in India, but its English name is lesser known. So let's know about what is Amchur called in English and some interesting facts.
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What is Amchur Called in English?
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The English name for Amchur is Dry Mango Powder or Mango Powder. It is a widely used and versatile ingredient in Indian cooking. The scientific name of this tangy spice is Mangifera indica. Mangifera indica comes from the family of Anacardiaceae and it originates from India and Southeast Asia.
The Spice Profile website mentions: “The botanical name of amchur is Mangifera indica.” Since Amchur is derived from mangoes, so the scientific name of this powder is also same as mango.
What is Amchur Called in Different Indian Languages?
Amchur is variously known by different names in India. Amchur powder is called Amera in Bengali, Keri in Gujarati, Ona Mavu in Kannada, Manga Podi in Tamil, Mamidikaya Pudi in Telugu.
Netmeds mentions: “Well, amchur powder is known by vernacular names such as Amchur, Amchoor, and Amachoor in Hindi, Amera in Bengali, Keri in Gujarati, Ona Mavu in Kannada, Suka Amb in Punjabi and Marathi, Manga podi in Malayalam, Mangai Podi in Tamil, and Mamidikaya Pudi in Telugu.”
How is Amchur Made?
For Amchur, mangoes are picked in their early season when they are still unripe and green in colour. The green mangoes after harvest are peeled, sliced thinly and sun dried. These light brown slices can be purchased as whole or ground to a fine powder.
Amchur is obtained quite simply. There is no complicated factory setup required and it's a natural process. Amchur is still homemade in many villages in India during the summer season when raw mangoes are plentiful.
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Nutritional Facts About Amchur
Here are the nutritional facts of Amchur as per Netmeds:
| Nutrition | Value (Per 10 Grams) |
| Calories | 36 |
| Carbohydrates | 9 Grams |
| Sodium | 300 Mg |
| Calcium | 20 Mg |
| Vitamin C | 1.2 Mg |
Where is Amchur Majorly Used?
Amchur is primarily used in the cuisines of north Indian foods. It is incorporated in various Punjabi dishes such as chole, rajma and aloo paratha in order to offer a tangy flavour and some sourness to the dish. Also, it is one of the important ingredients of chaat masala, which is sprinkled on fruits, munchables and roadside food throughout India.
So, now you know the English name of Amchur is Dry Mango Powder and its scientific name is Mangifera indica. It is prepared from the finely ground powder of raw, unripe mangoes.
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Nikhil is a dedicated content writer with more than five years of experience, and works for the Jagran Josh General Knowledge section. He likes to create engaging and easy-to-read general knowledge content. He has spent years working on brain teasers, optical illusions, trending stories, and informative listicles that simplify facts for readers. His approach focuses on clarity, creativity, and making information feel effortless to understand.
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