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Amchur Powder — The Souring Agent That Changes Everything

Amchur (also spelled amchoor) is a fine powder made from dried green mangoes — and it is one of the most unique souring agents in Indian cooking. Unlike lemon juice or tamarind, amchur adds a fruity, tart flavour that is distinctly different — and irreplaceable in certain dishes. It is the secret ingredient in chaat masala, the sour kick in aloo tikki, and is used in samosas, dal, vegetable curries, and marinades for tandoori preparations.

Amchur is particularly valued in North Indian and Punjabi cooking for its ability to add acidity and brightness without adding liquid. A pinch of amchur in a dal or curry adds a fresh, tangy note that elevates the entire dish.

• Amchur Powder (Mango Powder) — Adds fruity tartness to chaat, curries, samosas, and marinades. Essential for chaat masala.
• Kalonji / Nigella Seeds — Used on naan, in pickles, and in Bengali panch phoron. Mildly bitter, onion-like flavour.
• Star Anise (Chakri Phool) — A key whole spice in biryani and Chinese five-spice. Distinctive liquorice-like aroma.
• Anardana (Dried Pomegranate Seeds) — Adds tartness to chutneys, samosas, and stuffed parathas. A North Indian staple.
• Carom Seeds (Ajwain) — Used in parathas, pakora batter, lentil dishes, and for digestive purposes. Intensely aromatic.
• Loomi / Dried Lime — Used in Middle Eastern and Persian-influenced South Asian cooking for a sour, fermented citrus note.

Star Anise, Kalonji, Carom Seeds, and More

Beyond amchur, our specialty spices range covers a collection of ingredients that serious South Asian home cooks know and love. Star anise (chakri phool) is one of the most visually striking whole spices — its eight-pointed star shape is as beautiful as its intense, liquorice-like aroma. It is essential in many biryani recipes and Chinese five-spice, and is used in certain North Indian and Pakistani meat preparations.

Kalonji (nigella seeds, also called black onion seeds) are the small black seeds sprinkled on naan bread and used extensively in Bengali and Bangladeshi cooking. They are a component of panch phoron and are used in pickling across South Asia. Despite being called 'black onion seeds', they are unrelated to onions — the name comes from their appearance.

Ajwain (carom seeds) are another specialty staple — their intense thymol aroma is unmistakable and they are used in paratha doughs, pakora batter, lentil dishes, and digestive preparations. A tiny amount goes a long way.

Explore the full range of specialty and hard-to-find South Asian spices at Velspices — the one-stop shop for authentic South Asian cooking across Australia.

Shop amchur powder, kalonji, star anise, ajwain, and all your specialty spice needs at Velspices — delivered anywhere in Australia. Free delivery on Melbourne metro orders over $50.