Curcuma amada

Roxb.

Mango Ginger

Zingiberaceae Edible: Leaves, Rhizomes, Root, Spice 24 iNaturalist observations

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Summary

Curcuma amada, or mango ginger is a plant of the ginger family Zingiberaceae and is closely related to turmeric (Curcuma longa). The rhizomes are very similar to common ginger but lack its pungency, and instead have a raw mango flavour.

Description

A ginger family herb. It has a creeping tuberous rhizome and the plant keeps growing from year to year. The rhizome is 4-5 cm by 3-4 cm. It is yellow inside. The root has the smell of a green mango. The tubers are 5-10 cm long by 2-3 cm wide. The leafy stem is 30-35 cm tall. There are 4-6 leaves. The leaf stalk is 5-10 cm long and the lower leaves are smaller. They are 18 cm long by 8 cm wide. The upper leaves are 45-60 cm long by 14-15 cm wide. The lower surface is hairy. The leafy aerial section dies back during winter. The flower stalk is 20-22 cm long and the spike is 12-18 cm long. The flowers are in a spike. They are yellowish-blue. The fruit is a capsule.

Edible Uses

Mango-ginger is a popular spice and vegetable due to its rich flavor, which is described as sweet with subtle earthy floral and pepper overtones and similar to that of raw mango. It is used as an addition to salads and stir fries, in South Asian and Southeast Asian as well as Far East Asian cuisines. Mango ginger are used in making pickles in south India and chutneys in north India. It is served as chutney in community feasts in Nepal's southern plains. Mango ginger and elephant foot yam pickle is popular in Nepal's southern plains.

Traditional Uses

The rhizomes are used in pickles. They are also used raw in salads and in chutneys. They are also eaten as a vegetable.

This uses section is brief — help expand it

Medicinal Uses

The root contains an essential oil and pungent principles. It strengthens the stomach and digestive system, is carminative and expectorant. It is used internally to treat a wide range of digestive problems such as wind, stomach pain, bad breath, loss of appetite, hiccups, indigestion, colic and constipation. It is also used internally in treating coughs and other chest complaints such as bronchitis. The mashed or grated root is applied externally to the skin in the treatment of ulcers, bruises, wounds and sprains.

Distribution

A tropical plant.

Where It Grows

Asia, Bangladesh, India, Indonesia, Myanmar, Northeastern India, Pakistan, SE Asia, Sri Lanka, Thailand,

Cultivation

Plants are grown from the rhizomes.

Propagation

Seed - best sown as soon as it is ripe. Germinates best at temperatures around 20°c. Division of the rhizome when the plant is dormant.

Other Uses

The aromatic root is used in perfumery.

Other Information

It is widely cultivated in India.

Notes

There are about 50-65 Curcuma species. They are mostly in SE Asia.

Synonyms

Curcuma amada var. glabra Belay., Unnikr., Asha & Maya

Also Known As

Aam haldi, Am haladhi, Am haldi, Am-ada, Amada, Amba ada, Amba haladi, Bana haldi, Ba-thae-kaw, Karpura-haridra, Mamidiallam, Mangai inji, Palo, Thaiju-hajing, Tharmit tharve, Thayetkin, Thermit therve

References (25)

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Arora, R. K., 2014, Diversity in Underutilized Plant Species - An Asia-Pacific Perspective. Bioversity International. p 25, p102
Asiat. Res. 11:341. 1810
Banerjee, A., et al, 2013, Ethnobotanical Documentation of Some Wild Edible Plants in Bankura District, West Bengal, India. The Journal of Ethnobiology and Traditional Medicine. Photon 120 (2013) 585-590
e-monocot.org/taxon/urn:kew.org:wcs:taxon:235188

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