It is a tart, pale-beige-to-brownish powder used in various dishes, including stir-fried vegetables, soups, curries, and as a tenderizer for meat and poultry.
Nandurbar Amchur is a favored ingredient in North Indian cuisine, particularly in dishes like Chhole, Matrakulcha, Chicken Tikka, and Aloo-Tikki Chaat.
The tangy flavor of Nandurbar Amchur powder is especially beneficial during pregnancy, as it helps combat morning sickness and nausea.
The contribution of Aamchur production is a significant source of economy in tribal livelihood, holding great social and cultural importance.
[5] Amu Aakha Ek Se Farmers Producer Company Limited from Dhadgaon, proposed the GI registration of Nandurbar Amchur.