Dried Mango Powder (Amchur)

About

What it is and where it shows up.

Amchur (amchoor) is a fine powder obtained by drying and grinding unripe green mangoes (Mangifera indica); it is used as a souring and flavouring agent primarily in South Asian cooking to impart a tart, tangy taste. It is classified as a spice/condiment, not a synthetic food additive, and carries no INS or E-number.

Safety summary

The regulatory and scientific consensus.

Amchur powder is a natural food ingredient with no significant documented toxicological risks, no IARC classification, and no established ADI, as it is regulated as a traditional spice rather than a chemical additive. People with mango allergy or cross-reactivity to plants in the Anacardiaceae family (e.g., cashew, pistachio) may experience allergic reactions. Its concentrated natural organic acids (citric, tartaric, malic) may aggravate acid reflux or gastrointestinal sensitivity in susceptible individuals.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
FSANZ (Food Standards Australia New Zealand) (Australia)	Approved	Amchur powder is not listed as a regulated food additive under the Australia New Zealand Food Standards Code. As a traditional dried spice derived from fruit, it is permissible as a natural food ingredient without a specific additive approval. No maximum use level established.source
EFSA (European Food Safety Authority) (European Union)	Approved	Amchur powder is not assigned an E-number and does not appear in the positive list of food additives under Regulation (EC) No 1333/2008. It is permitted for use as a natural spice and flavouring under general food law (Regulation (EC) No 178/2002) and flavourings Regulation (EC) No 1334/2008. No specific maximum use level established.source
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Regulated under Section 2.9.24 of FSSAI Food Products Standards as 'Dried Mango Powder (Amchur)'. Standards: moisture ≤12%, total ash (salt-free) ≤6%, ash insoluble in dilute HCl ≤1.5%, crude fibre ≤6%. No preservatives permitted except edible common salt up to 5% by weight on dry basis. Must be free from added colouring and flavouring matter, musty odour, rodent contamination, mould, fungus, and insect infestation.source
FDA (Food and Drug Administration) (United States)	Approved

Who should approach with care

Whose guidance would steer them away.

Other — Individuals with mango allergy or cross-reactivity to Anacardiaceae family plants (cashew, pistachio, poison ivy) may experience allergic reactions such as oral allergy syndrome or contact dermatitis upon consumption of amchur powder.

Ibs — The concentrated natural organic acids (citric, tartaric, malic) present in amchur powder may irritate the gastrointestinal lining and worsen symptoms in individuals with irritable bowel syndrome or gastroesophageal reflux disease.

Kidney Disease — Amchur powder contains naturally occurring oxalates and significant citric acid load; patients with oxalate nephrolithiasis or chronic kidney disease should consult a physician before regular or high-volume use.

Infants — Due to its high acidity and potential allergenicity (mango allergy), amchur powder should be introduced cautiously to infants and young children, and only after consulting a paediatrician, consistent with general FSSAI guidance on spice introduction in infant nutrition.

Research citations

The sources behind this verdict.

1FSSAI. Food Safety and Standards (Food Products Standards and Food Additives) Regulations – Chapter 2.9: Salt, Spices, Condiments and Related Products, Section 2.9.24 Dried Mango Powder (Amchur). fssai.gov.in
2FDA. Understanding How the FDA Regulates Food Additives and GRAS Ingredients. fda.gov
3FDA. Food Additive Status List – FDA 21 CFR Alphabetized Inventory, 2026. fda.gov
4PubMed. Mango (Mangifera indica L.) Polyphenols: Anti-Inflammatory Intestinal Microbial Health Benefits, and Associated Mechanisms of Actions, 2021. pubmed.ncbi.nlm.nih.gov
5PubMed. Nutritional Composition and Bioactive Compounds in Three Different Parts of Mango Fruit, 2021. pubmed.ncbi.nlm.nih.gov
6FSSAI. , 2018.

Independently researched9 citations