---------- Forwarded message --------- From: 'N Sekar' via iyer123 <[email protected]> Date: Mon, Nov 27, 2023 at 11:22 AM Subject: [iyer123] Re: Mango Ginger To: gopala krishnan <[email protected]>, venkat raman <[email protected]>, Venkat Giri <[email protected]> Cc: Patty Thatha <[email protected]>, Iyer < [email protected]>, Kerala Iyer <[email protected]>, Rangarajan T.N.C. <[email protected]>, Chittanandam V. R. < [email protected]>, Mathangi K. Kumar <[email protected]>, Yeddanapudi Markandeyulu <[email protected]>
Thanks. Enjoyed reading the contents. While in Chennai, we buy fresh mango ginger ( mangai inchi as we call it in T N) and fresh pepper - fresh from the garden, from the street vendors on South Mada St, Mylapore - very near the famous Kapaleeswarar and Karpakambal temple. Buying flowers, vegetables, fruits and betel nut there is an experience by itself. They tell me (they sell ginger, coriander, curry leaves, lemon, fresh pepper and the like - they sell other vegetables also) that what they sell comes from their own or other gardens in their villages in and around Chennai. They are NOT refrigerated but are field fresh. I relish the mangai inchi with fresh pepper and lemon - you can add a little salt if you want. It is an excellent side dish esp. for Thayir Sadam (curd bath). One thing I have heard is that generally what is good for the palate is not good for the health. I hope mangai inchi is an exception as Sri G K has quoted various authorities saying it is so good. Of course like in anything, moderation is the key but its taste forces me to eat more. N Sekar On Monday, November 27, 2023 at 08:26:55 AM GMT+4, venkat raman < [email protected]> wrote: Namasthe. The synonyms of night are synonyms of turmeric. Raathri, rajani, Nisha synonyms of Turmeric. Venkataraman On Mon, Nov 27, 2023, 09:40 gopala krishnan <[email protected]> wrote: MANGO GINGER Dear friends, I got familiarised with mango ginger which belongs to turmeric family while working in Tamilnadu. In Trivandrum it was not available. Mango inchi pickle is an excellent side dish with rice added with curd/butter milk. Once prepared at home it has to be used within 2-3 days. Or else the fragrance will be lost. It has mango 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 and pickle shops it is available in Chennai, as pickle and thokku. I made Google searches about this rhizome, and the information is shared below. I hope it can be interesting reading. Gopalakrishnan 27-11-2023 1 What is Mango Ginger and is it really healthy TIMESOFINDIA.COM | Last updated on -Feb 10, 2023, 15:22 01/8Benefits of eating Mango Ginger Also known as Manga Inchi, Mango Ginger is an effective spice that helps treat many health issues. While it looks like normal ginger, it is not really ginger and has the rich, sweet flavour of raw mango. This spice actually belongs to the same family as turmeric, but unlike turmeric’s rich yellow colour, it has a pale 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 90 mg of phosphorus. (Image: istock) 02/8Is it healthy? As per a video post by celebrity nutritionist Pooja Makhija, mango ginger is rich in antibacterial, antifungal, anti-inflammatory, and antioxidant properties, and it helps pacify all three doshas in the body, including vata, pitta, and kaffa. 03/8Boosts digestive health It contains an enzyme called enterokinase that helps break down proteins into organic compounds, which helps digestion, and it also helps relieve gas and improve appetite. 04/8Boosts skin health It has powerful 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 per Ayurveda, the expectorant and analgesic properties of this spice help relieve bronchitis and asthma. It is also effective in treating cold and cough. 06/8Helps deal with swelling The anti-inflammatory properties of this spice help in the treatment of swelling in the joints caused by arthritis and rheumatism. As per experts, it also provides immediate relief from swelling caused by injuries and sprains. 07/8Good for hair According to Ayurveda, mango ginger is helpful in getting rid of dandruff due to its antimicrobial and anti-fungal properties. Applying the paste of mango and ginger to the scalp and hair helps get rid of dandruff and lice, too. 08/8Culinary uses of mango ginger It is often used in pickles, chutneys, sauces and candies. One can eat it raw too along with some salt and lemon juice, as it works as a palate cleanser. Mango ginger can pep up even simple meals, ensure well-being By Vibha Varshney Published: Sunday 06 February 2022 Mango ginger can be regarded as the master impersonator in the plant kingdom. This spice, known as Curcuma amada in scientific lexicon, resembles ginger because of its irregularly branched rhizomes and white flesh, and has the rich sweet flavour of a raw mango. However, it is nowhere close to a mango or ginger. Rather, the spice belongs to the same 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. Two Curcuma species share the name mango ginger. While C mangga is native to Indonesia, C amada is said to have originated in India. Almost all the major languages of India have a name for the spice, which suggests its long history of use in the country. Its Bengali name amaada, which literally means mango-like flavour, may have provided its scientific name. Some names allude to its direct link with turmeric, like amragandhi haridra (in Sanskrit), aam haldi (Hindi), ambe halad (Marathi), amba haldar (Gujarati) and huliarasina (Kannada). Other southern languages refer to it “mango ginger” or manga inchi (Malayalam), mankayinchi (Tamil) and mamidi allam (in Telugu). The spice is cultivated in parts of Odisha, Karnataka, Kerala, Tamil Nadu and Andhra Pradesh, where it is usually planted in April and harvested seven to eight months later. But because of its scattered cultivation pattern, data on area, production and productivity are not available. Its flowers are white or pale yellow and valued as decoratives. Good cut flowers have a vase life of 10 days. Much like turmeric, the rhizome of mango ginger is used extensively in traditional medicine. It has some 130 compounds with antioxidant, antibacterial, antifungal and insecticidal properties, says a 2007 review article published in Phytotherapy Research by researchers in Japan. Indian systems of medicine such as Ayurveda and Unani use the wound-healing properties of the crushed rhizome to treat internal injuries and sprains. A 2015 study on mice by researchers from VNS Group of Institutions in Bhopal, published in Current Traditional Medicine, also finds that applying an ethanolic extract of mango ginger to wounds results in faster healing. While turmeric is known to have some success in cancer treatment not much research has been done to show if mango ginger could have similar effects. However, researchers from Tamil Nadu have found its methanol extract can kill breast cancer cells without any adverse effects on non-cancerous cells. Their results were published in Asian Pacific Journal of Tropical Medicine in September 2014. A study in March 2021 by Andhra Pradesh researchers says mango ginger can be used to reduce obesity caused by high-fat and high-sugar diets. Rats, fed on 300 mg of the spice per kg of body weight, showed reduction in diet-induced obesity, memory loss, oxidative stress and neurodegeneration, says the study published in Nutritional Neuroscience. Use as you wish Along with medicine, mango ginger also finds extensive use in traditional cuisine. The rhizome is known to stimulate appetite. People in Odisha, for example, use mango ginger as a palate cleanser between meal courses by simply cutting it into small pieces and mixing with salt and lemon juice, says Gurugram-based food blogger Shweta Mohapatra, who writes about Odia food. Crushed mango ginger is also added, along with curd, chillies and salt, to pakhala bhat, a fermented rice dish prepared by soaking cooked rice overnight. One of her favourites is a sweet and sour tomato chutney (see recipe). Chitra Balasubramaniam, a Delhi-based food writer, prepares an instant pickle with the spice. She says that despite its benefits, unique taste and easy availability, mango ginger remains under-utilised and has not been used much beyond traditional cuisine. She adds that people can easily experiment with this rhizome, as it can be added raw to several dishes. The spice is said to taste best when consumed fresh or as pickles and chutneys. Though mango ginger is easily available in the forms of pickles and dried powder on e-commerce sites, its potential for greater use in the food industry is now being explored. Researchers with the Council of Scientific and Industrial Research-Central Food Technological Research Institute in Mysuru have mixed the rhizome powder with wheat flour in the ratio of 1:10 to prepare soup sticks. They say the spice improves both the texture and nutritional proper-ties of the soup sticks. These had 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 in December 2014. Used in any 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 Cut the mango ginger(skin removed) into small pieces. Add salt and mix well. Add oil heated and tempered with mustard seeds and asafoetida. Add lemon juice and the pickle is ready to eat. Where is mango ginger found? Native to India, mango ginger is cultivated mainly in India and Malaysia. Fertile wetlands, partly shaded areas, and sunlight are essential for its growth in the wild and farmlands. 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