it is a traditional Indian snack made out of mango pulp which is mixed with concentrated sugar solution and Sun dried. Aam papad is a part of the North Indian cuisine and is available is numerous varieties all over North India. Traditional Aam Papad has a sweet taste, however is available in different varieties as well.
Preparation
Mango pulp is taken and potassium metabisulfite is added to it. The mango pulp is then spread on trays smeared out and kept for drying in the sun. After drying of one layer, another layer is spread over its top and kept for drying. The process is repeated as per desired thickness, the thickness can vary depending upon the quality of mango pulp used. Finally they are cut into pieces and wrapped in butter paper or into different packages.
Aam Papad can be consumed in any season as it can be preserved for a long period of time.
Controversies around commercial manufacturing
There are certain controversies revolving around the commercial manufacturing of Aam Papad.The Canadian Inspection Food Agency(CIFA) and Quality Natural Foods Ltd have been urging consumers to avoid eating Aam Papad (of Quality Brand) since it has sulphites which are not stated on the label. This Allergy Alert was issued in January 2003 on Quality Brand Aam Papad, both the 150 g and 200 g packages, this particular brand was recalled from various places such as British Columbia, Alberta, Manitoba, Ontario and Quebec.
According to experts this particular brand was causing a serious reaction to people with sensitivities to sulphites , however there have been no illness reported connected with the consumption of Aam Papad.
Aam Papad is still widely exported to various countries abroad.
