dry mango powder.

It is a spice made by grinding dried unripe green mangoes into a fine powder, used primarily in Indian cuisine for its tart, citrusy flavor.

When stored in an airtight container in a cool, dry place, it can last for up to 1 year, though its potency decreases over time.

Lemon or lime juice is the best substitute. Other options include tamarind paste, pomegranate powder (anardana), or chaat masala.

Yes, pure dry mango powder is naturally gluten-free. Always check labels for anti-caking agents if you have severe sensitivities.

It is not necessary to freeze it; however, you can store it in the freezer in a moisture-proof bag to extend its shelf life significantly.

If it loses its characteristic sharp, sour aroma, develops clumps that don't break easily, or shows signs of mold/discoloration, it should be discarded.

No, amchur is made from the fruit flesh of green mangoes, while mango flour is often made from the dried and ground seeds (kernels).

It contains natural fruit sugars, but because it is made from unripe mangoes, it is much more sour than sweet.

Mix it with other spices and oil; its acidity helps break down tough fibers in meats, making them more tender.