Mango powder Cooking Information Cooking Tips
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Mango powder Cooking Information Tips and Information|
Mango powder Cooking Information and tips will help you in your cooking and food preparation.These are very useful and quite interesting information that you learn once and then apply at any time you need it.
mango powder info
The mango season in India is a muchawaited one. As the warm April spring heralds the summer months fruit stalls begin to sell plump juicy mangoes that start off green and gradually turn a rich goldpink. Mango is native to India and is highly valued. Considered romantic since ancient times Sanskrit literature is full of lovers meeting under a mango tree in full fragrant blossom. There are hundreds of varieties of mango the Alphonso or Aapoos being the most desired and therefore the most expensive. The fruit is a versatile one it is used green in savoury curries and pickles and ripe in puddings or as a dessert fruit. One of the treats of an indian summer is the baskets of scented mangoes that friends and well wishers send each other as a gesture of friendship and goodwill. Being such a prized fruit the mango motif is used in indian textiles paintings and jewellery as an everlasting symbol of desire and plenty.
Mango powder is made from raw sour green mangoes especially windfalls or mangoes that grow wild. The unripe fruits are peeled and cut into thin slices. The slices are then dried in the sun powdered or left whole and packed in jute bags for sale.
Appearance and taste
Dried mango slices look like fine slices of shrivelled wood light brown in colour The powder is camelcoloured fine and full of lumps which crumble easily when touched. Mango powder has a tangy sour taste.
Buying and storing
It is available as dried slices or as powder. In Hindi aam means mango and choor is powder Mango powder will keep up to a year in a clean dry jar. The slices need to be used within 4 to 5 months. Make sure that the stored powder doff not come into contact with water .
Mango powder is used as a souring agent in north India. Chutneys soups vegetables stuffings and lentil dishes are made with this spice. It is especially used in tangy potato fillings for samosas and savoury pasties. It can be added to a dish either before or after the main ingredient is dropped into hot oil. If added before it gives a deep taste; if added after the devour is more subtle. It is also used in pickles.
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