Description
Amchur powder acidifies and antioxidants cured meats and fish, extending shelf‑life while adding a tangy flavor.
Technical
The low pH (3.5–4.0) of amchur lowers the product pH to 5.5–6.0, inhibiting Clostridium botulinum and spoilage flora. Ascorbic acid acts as a reducing agent scavenging lipid radicals, and citric acid chelates transition metals, both slowing lipid oxidation. Efficacy depends on 1–2 % w/w application, moisture‑controlled storage, and refrigeration during cure.
Science
Primary Reaction
Acidification coupled with antioxidant reduction of lipid radicals
Sensory Profile
Aroma ()
tangyfruitysourearthycitrusywoodysweet undertones
Origin & History
Civilization
Indian