Mango ginger (Curcuma amada Roxb.)-

Family:- Zingiberaceae

மாங்கா இஞ்சி

Nature:-It   has  morphological   resemblance    with ginger but it  has  flavour of  araw unripe mango.

Part used :- Underground rhizome

Health Benefits of Curcuma amada ( Mango Ginger)

Edible uses:-Mango ginger rhizome is used  in the preparation of  of pickles and in  other  culinary preparations

Therapeutic uses:-Mango ginger is used as an appetizer, alexteric, antipyretic, aphrodisiac, diuretic, emollient, expectorant and laxative and to cure biliousness, itching, skin diseases, bronchitis, asthma, hiccough and inflammation due to injuries in ayurvedic and unani medicine

 The biological activities of mango ginger are  antioxidant activity, antibacterial activity, antifungal activity, anti-inflammatory activity, platelet aggregation inhibitory activity, cytotoxicity, antiallergic activity, hypotriglyceridemic activity, brine-shrimp lethal activity, enterokinase inhibitory activity

The major chemical components present in this rhizome is  starch, phenolic acids, volatile oils, curcuminoids and terpenoids like difurocumenonol, amadannulen and amadaldehyde. 

Receipe:-

Ingredients required

• 50 grams Mango-Ginger rhizome (after cleaning and  peeling  outer tuff skin )
• 2 teaspoons Lemon juice (juice extracted from half a fresh lemon)
• ½ teaspoon salt
• 2 teaspoon oil
• ¼ teaspoon mustard seeds
• a pinch of asafoetida

Preparation :-

Wash, peel and slice the mango-ginger rhizome .

Transfer  it to a bowl.

Add  2 teaspoons of lemon juice 

Add ½ teaspoon salt. Mix it

Prepare tempering mustard seed with oil separately

Mix it with mango ginger slice with lemon juice

Now it dish is ready and can be used as pickle