Mango ginger

Mango Ginger

Common Name: Mango Ginger

Botanical Name

Curcuma amada Roxb.

Family

Zingiberaceae

Commercial Part

Rhizome

Description

Mango Ginger is a unique spice whose rhizomes resemble turmeric in appearance but emit the distinct aroma and taste of raw mango.

• It is a perennial herb, about 60–90 cm tall, with leafy shoots.
• The rhizomes are fleshy, pale yellow inside, and aromatic.
• Unlike turmeric, it lacks curcumin, which gives turmeric its deep yellow color.
• The plant produces cone-like spikes of white flowers during the rainy season.

Climatic Requirements for Cultivation

• Climate: Thrives in warm and humid tropical climates
• Rainfall: Requires moderate to high rainfall (1000–1500 mm)
• Temperature: Grows well between 25–35°C
• Soil: Prefers well-drained loamy or sandy loam soils rich in organic matter
• Altitude: Performs well in low to medium elevations

Origin and Distribution

• Native to: India and Southeast Asia
• Cultivated in India, particularly in:
  • Andhra Pradesh
  • Odisha
  • Tamil Nadu
  • Kerala
  • Karnataka
  • West Bengal

Major Growing Areas in India

• Odisha – Kandhamal, Koraput
• Andhra Pradesh – East Godavari, Visakhapatnam
• Tamil Nadu – Salem, Coimbatore
• Karnataka – Mysuru, Chamarajanagar
• West Bengal – Darjeeling (as niche crop)

Popular Varieties

• Amada local types
• No major commercial varieties, but selection types from Odisha and Andhra Pradesh are commonly used

Uses

Culinary:

• Used as a pickle ingredient due to its mango-like flavor
• Grated or sliced in chutneys, salads, and curries
• Often preserved in brine or vinegar
• Adds a tangy and aromatic taste to South Indian dishes

Medicinal:

• Used in Ayurveda and folk medicine for:
  • Treating digestive disorders
  • Reducing inflammation and flatulence
  • Acting as a carminative and antioxidant
  • Aiding nausea and cough relief

Cosmetic:

• Rhizome paste is traditionally applied on skin to relieve itching and rashes

Indian Names of Mango Ginger