About
Dry mango powder (amchur) is produced by grinding clean, sun-dried unripe mango slices (Mangifera indica L.) and is widely used in South Asian cuisines as a natural souring and flavouring agent imparting a characteristic tangy, fruity taste. It is prized for its acidic profile, antioxidant-rich phytochemical content (polyphenols, mangiferin, vitamins), and use in chutneys, marinades, spice blends, and meat tenderising.
Safety summary
Dry mango powder is a traditional natural food ingredient with no formal ADI and a well-established safety record at culinary use levels; it is rich in polyphenols, vitamins, and mangiferin with demonstrated antioxidant and anti-inflammatory properties in published research. Individuals sensitive to the Anacardiaceae plant family (cashew, pistachio) may experience cross-reactive allergic reactions. In concentrated dried form it delivers significant natural sugars and organic acids, warranting caution for people with diabetes, kidney disease, or oxalate sensitivity.
Regulatory landscape
| Jurisdiction | Status | Note |
|---|---|---|
| EFSA (European Food Safety Authority) (European Union) | Approved | No E-number assigned; not regulated as a food additive under Regulation (EC) No 1333/2008. Treated as a natural food ingredient/spice under general food law (Regulation (EC) No 178/2002). No specific maximum use level or ADI established by EFSA; no safety concern has been flagged in the EFSA food ingredient opinions.source |
| FSSAI (Food Safety and Standards Authority of India) (India) | Approved | Regulated under Section 2.9.24 of FSS (Food Products Standards and Food Additives) Regulations as a spice/condiment. Standards: moisture ≤12%, total ash ≤6% (salt-free basis), ash insoluble in dilute HCl ≤1.5%, crude fibre ≤6%. No added colouring, flavouring, or preservatives permitted except edible common salt up to 5% by weight on dry basis. Must be free from mould, fungus, insect infestation, and rodent contamination.source |
| FDA (Food and Drug Administration) (United States) | Approved | Not listed as a distinct synthetic food additive; regulated as a natural dried fruit/spice ingredient recognised as safe under the common-use-in-food GRAS pathway (21 CFR 170.30(c)). FDA treats spices and natural dried fruit powders with a long history of safe use as GRAS without a separately established maximum use level or ADI.source |
Who should approach with care
Research citations
- 1PubMed. Mangifera indica L., By-Products, and Mangiferin on Cardio-Metabolic and Other Health Conditions: A Systematic Review, 2023. pubmed.ncbi.nlm.nih.gov
- 2FSSAI. 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), 2023. fssai.gov.in
- 3PubMed. Nutritional Composition and Bioactive Compounds in Three Different Parts of Mango Fruit, 2021. pubmed.ncbi.nlm.nih.gov
- 4PubMed. Multifaceted Health Benefits of Mangifera indica L. (Mango): The Inestimable Value of Orchards Recently Planted in Sicilian Rural Areas, 2017. pubmed.ncbi.nlm.nih.gov
- 5PubMed. Mango Supplementation Improves Blood Glucose in Obese Individuals, 2014. pmc.ncbi.nlm.nih.gov
