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