MANGO GINGER Dearfriends,
I gotfamiliarised with mango ginger which belongs to turmeric family while working inTamilnadu. In Trivandrum it was notavailable. Mango inchi pickle is an excellent side dish with rice addedwith curd/butter milk. Once prepared at home it has to be used within 2-3 days. Or else thefragrance will be lost. It hasmango smell and appears like ginger. It is more yellowish comparing to ginger.In Chennai it is available in vegetable shops at times. Most consumers are Brahmins. In supermarket andpickle shops it is available in Chennai, as pickle and thokku. I made Google searchesabout this rhizome, and the information is shared below. I hope it can beinteresting reading. Gopalakrishnan27-11-2023 1 What is Mango Ginger and is itreally healthy TIMESOFINDIA.COM| Last updated on -Feb 10, 2023, 15:22 01/8Benefits of eating Mango Ginger Alsoknown as Manga Inchi, Mango Ginger is an effective spice that helps treat manyhealth issues. While it looks like normal ginger, it is not really ginger andhas the rich, sweet flavour of raw mango. This spice actually belongs to thesame family as turmeric, but unlike turmeric’s rich yellow colour, it has apale yellow core. It is also known as Amaada in Bengal and Amba Haldar in Gujarat. As per studies,100 gms of this spice offer 10 gms of carbohydrates, 25 mg of calcium, and 90mg of phosphorus. (Image: istock) 02/8Is it healthy? As pera video post by celebrity nutritionist Pooja Makhija, mango ginger is rich in antibacterial, antifungal,anti-inflammatory, and antioxidant properties, and it helps pacify all threedoshas in the body, including vata, pitta, and kaffa. 03/8Boosts digestive health Itcontains an enzyme called enterokinase that helps break down proteins intoorganic compounds, which helpsdigestion, and it also helps relieve gas and improve appetite. 04/8Boosts skin health It haspowerful antioxidant and antimicrobial properties that detoxify the body and remove all harmful toxins,which ultimately remove all sorts of skin problems like acne and itching. 05/8Reduces breathing problems As perAyurveda, the expectorant and analgesic properties of this spice help relievebronchitis and asthma. It is also effective in treating cold and cough. 06/8Helps deal with swelling Theanti-inflammatory properties of this spice help in the treatment of swelling inthe joints caused by arthritis and rheumatism. As per experts, it also providesimmediate relief from swelling caused by injuries and sprains. 07/8Good for hair Accordingto Ayurveda, mango ginger is helpful in getting rid of dandruff due to itsantimicrobial and anti-fungal properties. Applying the paste of mango andginger to the scalp and hair helps get rid of dandruff and lice, too. 08/8Culinary uses of mango ginger It isoften used in pickles, chutneys, sauces and candies. One can eat it raw too along with some salt and lemonjuice, as it works as a palate cleanser. Mangoginger can pep up even simple meals, ensure well-being By VibhaVarshney Published:Sunday 06 February 2022 Mangoginger can be regarded as the master impersonator in the plant kingdom. Thisspice, known as Curcuma amada in scientific lexicon, resembles ginger becauseof its irregularly branched rhizomes and white flesh, and has the rich sweetflavour of a raw mango. However, it is nowhere close to amango or ginger. Rather, the spice belongs to thesame genus as turmeric (Curcuma longa). But even here there is a difference:Unlike turmeric’s rich yellow tissue, mango ginger just has a pale yellow core. TwoCurcuma species share the name mango ginger. While C mangga is native to Indonesia, C amada is said tohave originated in India. Almost all the major languages of India have aname for the spice, which suggests its long history of use in the country. ItsBengali name amaada, which literally means mango-like flavour, may haveprovided its scientific name. Some names allude to its direct link withturmeric, like amragandhi haridra (in Sanskrit), aam haldi (Hindi), ambe halad(Marathi), amba haldar (Gujarati) and huliarasina (Kannada). Other southernlanguages refer to it “mango ginger” or manga inchi (Malayalam), mankayinchi (Tamil) andmamidi allam (in Telugu). Thespice is cultivated in parts of Odisha, Karnataka, Kerala, Tamil Nadu andAndhra Pradesh, where it is usually planted in April and harvested seven toeight months later. Butbecause of its scattered cultivation pattern, data on area, production andproductivity are not available. Its flowers are white or pale yellow and valued as decoratives.Good cut flowers have a vase life of 10 days. Muchlike turmeric, the rhizome of mango ginger is used extensively in traditional medicine. It hassome 130 compounds with antioxidant, antibacterial, antifungal and insecticidalproperties, says a 2007 review article published in Phytotherapy Research byresearchers in Japan. Indiansystems of medicine such as Ayurveda and Unani use the wound-healing propertiesof the crushed rhizome to treat internal injuries and sprains. A 2015 study on mice by researchers from VNS Group of Institutions inBhopal, published in Current Traditional Medicine, also finds that applying anethanolic extract of mango ginger to wounds results in faster healing. Whileturmeric is known to have some success in cancer treatment not much researchhas been done to show if mango ginger could have similar effects. However, researchers from Tamil Nadu have found its methanol extract can killbreast cancer cells without any adverse effects on non-cancerous cells. Theirresults were published in Asian Pacific Journal of Tropical Medicine inSeptember 2014. A study in March 2021 by Andhra Pradesh researchers says mangoginger can be used to reduceobesity caused by high-fat and high-sugar diets. Rats,fed on 300 mg of the spice per kg of body weight, showed reduction indiet-induced obesity, memory loss, oxidative stress and neurodegeneration, saysthe study published in Nutritional Neuroscience. Use as you wish Alongwith medicine, mango ginger also finds extensive use in traditional cuisine.The rhizome is known to stimulate appetite. Peoplein Odisha, for example, use mango ginger as a palate cleanser between mealcourses by simply cutting it into small pieces and mixing with salt and lemonjuice, says Gurugram-based food blogger Shweta Mohapatra, who writes about Odiafood. Crushed mango ginger is also added, along with curd, chillies and salt, to pakhala bhat, afermented rice dish prepared by soaking cooked rice overnight. One of herfavourites is a sweet and sour tomato chutney (see recipe). Chitra Balasubramaniam, a Delhi-basedfood writer, prepares an instant pickle with the spice. Shesays that despite its benefits, unique taste and easy availability, mangoginger remains under-utilised and has not been used much beyond traditionalcuisine. She adds that peoplecan easily experiment with this rhizome, as it can be added raw to severaldishes. The spice is said to taste best when consumed freshor as pickles and chutneys. Though mango ginger is easilyavailable in the forms of pickles and dried powder on e-commerce sites, itspotential for greater use in the food industry is now being explored. Researcherswith the Council of Scientific and Industrial Research-Central FoodTechnological Research Institute in Mysuru have mixed the rhizome powder with wheat flour in the ratioof 1:10 to prepare soupsticks. They say the spice improves both the texture and nutritionalproper-ties of the soup sticks. Thesehad higher dietary fibre content (8.64 per cent) and antioxidant activity(48.06 per cent) as against control sticks (3.31 per cent and 26.83 per cent,respectively), they write in the Journal of Food Science and Tech-nology inDecember 2014. Used inany form, the quaintly named mango ginger is sure to add zing to a meal. Recipe: Instant pickle Ingredients Mango ginger: 50 g Mustard seeds: 1 teaspoon Asafoetida: 1/4 teaspoon Vegetable oil: for temper Lemon juice: 1 tablespoon Salt to taste Method Cutthe mango ginger(skin removed) into small pieces. Add salt and mix well. Addoil heated and tempered with mustard seeds and asafoetida. Add lemon juice andthe pickle is ready to eat. Where is mango ginger found? Native to India, mango ginger is cultivated mainly inIndia and Malaysia. Fertile wetlands, partly shadedareas, and sunlight are essential for its growth in the wild and farmlands. In India, the herb grows in WestBengal, Gujarat, Tamil Nadu, Karnataka, the northeastern states, and the Konkanregion. -- You received this message because you are subscribed to the Google Groups "Thatha_Patty" group. To unsubscribe from this group and stop receiving emails from it, send an email to [email protected]. To view this discussion on the web visit https://groups.google.com/d/msgid/thatha_patty/1414703020.4963926.1701058202321%40mail.yahoo.com.
