Mango ginger is a spice with the
flavour and aroma of both mango and ginger. The crushed rhizomes possess the smell
of tender mango. The
rhizomes of this spice are utilised for many purposes. The plant resembles ginger plant and it belongs to the family Zingeiberaceae. The rhizmoes resemble those of
turmeric, which is also a member of the same family. The scietnific name of mango ginger is Curucma amada . This is an under exploited spice crop which grows well in tropical areas. The soil must be rich in organic matter and with good drainage facility. Planting material is rhizome piece with at least one good active bud. Partially shaded conditions are favourable for growth. Hence this performs well as an intercrop also. The crop duration is six months. The rhizomes are used for making chutney, pickles and salad. Candy, sauce, preserve etc. are also prepared from this. It is an excellent ingredient for vegetarian as well as non-vegetarian preaprations. When added to meat dishes, it aids in easy digestion. Being medicinal, rhizomes find place in traditional medicines. Rhizomes and roots are carminative and stomachic. Rhizomes when crushed and applied as paste over sprains and injuries, aids in their rapid healing. Rhizomes act as laxative, antipyretic, appetizer and aphroidsiac. For itching and skin diseases, the paste made out of mango ginger rhizomes is very effective. Besides, it is also useful in bronchitis, asthma, biliousness, hiccough etc.