The Science of Spice

149

AMCHOOR

Am

Flavour Group | SWEET-SOUR ACIDS | Amchoor

BLENDS TO TRY

Use and adapt this recipe for a

classic blend featuring amchoor:

Chaat masala p42

RELEASE THE FLAVOUR

Many of amchoor’s terpene flavours

quickly evaporate, but the fruit sugars do

not. Citric acid also boils less easily than

water, which means its sweet–tart effect

will increase with prolonged cooking.

BLENDING SCIENCE

As well as partnering with the following spices that share the same or similar

fruity, herbal, and vegetable-like flavour compounds, take advantage of the sweet

and puckering qualities of amchoor by pairing with galangal and ginger, or the

sweetly aromatic nutmeg and cinnamon.

FOOD PARTNERS

Fish and prawns Add to a crumb or

batter coating for fried fish or prawns.

Lamb Use amchoor to make a

marinade for lamb chops, shoulder, or

shanks. Rub it over the meat and leave it

overnight before grilling or slow roasting;

the acidity works as a tenderizer.

Lentils Stir into a soothing dhal to

add a touch of piquancy.

Vegetables Sprinkle over roasted

cauliflower, or add a pinch to stir-fried

aubergine or okra.

Tropical fruit Add a pinch to a sweet

tropical fruit sorbet or salad.

Concentrated sweet-and-sour taste

Drying the mango evaporates most of its water, reducing its moisture content from over 80% to

less than 10%. In the process, the acids, sugars, and flavour compounds become highly concentrated,

resulting in a distinctly sweet-and-sour taste profile.

CUBEBENE

lemony | fruity |

radish-like

CADINENE

herbal | woody |

spicy

Kitchen

creativity

Amchoor has a fruity, very tart but slightly resinous taste, with a citrus tang. It is

often used as a souring agent, much like lemon but with the benefit of not adding

moisture. Use it judiciously, as the bittersweet flavour can be overpowering.

OCIMENE

floral | vegetal |

tropical

One teaspoon of amchoor powder has the acidity

of three tablespoons of lemon juice.

The concentration of fruit sugars rises

to around 65 per cent during drying.

65%

=

combine with other sharply

fruity spices:

sumac has a similarly

sweet but tart citrus profile

coriander also contributes

floral and bitter notes

pair with other spices that

share this main compound:

nigella lends an onion-like

savouriness

grains of Selim add a

camphor-like sweetness

annatto brings a

peppery edge

bay has penetrating

fruit-floral aromas

enhance woody notes

with spices that share this

gentle terpene:

juniper brings a sweet

pine-like woodiness

carob’s sweet vanilla

notes will foreground

amchoor’s fruitiness

asafoetida pairs well

despite its very different,

predominantly sulphurous

and musky taste

Add early for acidity

and sweetness

Add late for

a fragrant

effect

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