A souring spice made from dried unripe mangoes, used in Indian and South Asian cooking to add a tangy flavor to dishes.
From Hindi āmchūr, from Sanskrit āmra (mango) + chūrṇa (powder). The word entered English through colonial-era trade and contact with Indian cuisine.
Amchoor is proof that food words travel with food itself—as Indian cuisine became global, this ingredient went from unknown to found in supermarkets, and now English speakers casually add it to their spice racks without knowing its Sanskrit roots.
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