One jar that seasons almost anything, from morning eggs to the vegetables on tonight's sheet pan. This all-purpose blend starts with ancient Himalayan pink rock salt and layers in garlic, onion, lemon peel, and green-mango powder (amchur) for a tangy, savory lift, with a whisper of cayenne. Sprinkle it on avocado toast, roasted potatoes, grilled chicken, popcorn, corn, or a bowl of yogurt.
Green-mango powder, known in Indian kitchens as amchur, is dried unripe mango ground to a fine tang, the same sour brightness a squeeze of lemon gives. It is what sets this apart from an ordinary seasoned salt. The cayenne is mild, more warmth than heat. We blend it in small batches in Portland.
Ingredients: Himalayan pink salt, garlic, onion, lemon peel, mango powder, Tellicherry black peppercorn, parsley leaves, cayenne pepper, paprika. No preservatives, no anti-caking agents. Naturally gluten-free and vegan.
Common Questions
What does the mango powder do?
Green-mango powder (amchur) is dried unripe mango, tart rather than sweet. It adds a lemony, sour brightness that keeps the blend from tasting flat, without any fruity flavor taking over.
How hot is it?
Mild. The cayenne adds a gentle background warmth, not real heat, so it seasons a whole table comfortably. It reads savory and tangy first.
How much should I use?
Treat it as the salt for the dish: season, taste, and adjust. Since salt, garlic, and tang are all built in, start with a moderate shake and build up rather than salting separately.
What do I put it on?
Eggs, avocado toast, roasted or grilled vegetables, chicken, fish, popcorn, corn, rice, and yogurt dips. It is a fast one-shake upgrade for everyday cooking.
