Mango Ginger
Estimated Inventory, lb : 0
Description/Taste
Mango ginger varies in size, as maturity and soil conditions will affect the rhizome’s appearance. Each rhizome grows laterally and is cylindrical, ellipsoid, or branched, with curved to straight shapes. The exterior is knobby, lightly textured, and covered in rings, nodes, and ridges. Mango ginger is less rough than other types of ginger and showcases tan to brown hues. Underneath the surface, the flesh is pale, golden, or bright yellow and has a firm, slippery, and fibrous consistency. Mango ginger should snap cleanly when broken in half and release a fruity, spicy, and earthy scent reminiscent of green mangoes. The flesh is edible raw or cooked and has a milder flavor than that of common ginger varieties. Mango ginger is known for its delicate, earthy, citrusy, floral, and peppery taste.
Seasons/Availability
Mango ginger is available year-round in Asia, with a peak season from January through early March.
Current Facts
Mango ginger, botanically classified as Cucurma amada, is a fragrant Asian species belonging to the Zingiberaceae family. The rhizomes grow underground beneath an herbaceous, upright leafy plant that reaches 0.5 to 2 meters in height and thrives in tropical regions of South and Southeast Asia. The name Mango ginger is derived from the rhizomes' distinctive aroma when opened, reminiscent of green mangoes. The species is also known as Temu Pauh and Temu Mangga in Malaysia and Indonesia, Maa Inji, Am-Haldi, Amba Haldi, Amragandhi Haridra, and Maangaai Inchi in India, Khamin Khao in Thailand, and Kapuur Haled in Nepal. Only young Mango ginger rhizomes are collected, as they are more tender and milder, and are hand-harvested for sale in commercial and local markets. Mango ginger is revered for its unusual aroma and lighter flavor in culinary and medicinal preparations. The rhizomes are versatile and can be incorporated into a wide array of raw and cooked dishes.
Nutritional Value
Mango ginger is a source of fiber to aid digestion and contains low amounts of vitamins A, C, and E. These vitamins support healthy organ function, strengthen the immune system, and protect cells from free radical damage. Mango ginger also provides varying levels of minerals, such as calcium, phosphorus, and iron. These minerals help the body produce the protein hemoglobin for oxygen transport throughout the bloodstream and for the formation of strong bones and teeth. In natural medicines practiced throughout Asia, Mango ginger is valued for its antioxidant, antimicrobial, and anti-inflammatory properties. In Malaysia and Indonesia, Mango ginger rhizomes are combined with lemongrass and pandan in herbal baths to refresh the body and help women after childbirth. The rhizomes are also used in treatments for digestive discomfort, fevers, and high blood pressure. In India, Mango ginger is used in Ayurveda to balance the kapha and pitta doshas, as it has a cooling nature. The rhizomes are used in poultices and topical treatments to soothe the skin and lessen joint pain. Pastes made from the rhizomes with honey, yogurt, or rose water are also applied to the face to improve complexion. Mango ginger is also infused into tea or gently boiled with honey or buttermilk to calm the digestive tract.
Applications
Mango ginger has a subtly peppery, earthy, and fruity flavor, suited to both fresh and cooked preparations. The rhizomes are favored for their milder flavor compared to common ginger and are used as a culinary ingredient in Indian, Malay, Thai, and Indonesian cuisine. Mango ginger has a distinct, fruity aroma that shines when finely grated into salads and dressings. The rhizomes are sometimes sliced and served as a fresh accompaniment to savory dishes, or they are cooked into curries, soups, and stir-fries. Mango ginger is also used as a flavoring in chutneys. In Malaysia and Indonesia, Mango ginger is added to rice dishes, imparting a yellow hue, especially in nasi ulam and nasi kunyit. The rhizomes are also fried with vegetables, used in various sweets and jellies, or cooked into sambal. Mango ginger sambal is popularly used as a condiment for grilled fish and meat, rice, noodles, and egg dishes. In India, Mango ginger is pickled with ingredients like green chilies, lemon juice, and salt, and consumed as a fresh condiment or appetizer. It is also combined with chili powder, fenugreek, and mustard oil and served over rice or dosa. Beyond savory dishes, Mango ginger is sometimes candied for a sweeter taste and chewed as a snack or palate refresher. Mango ginger pairs well with other aromatics, like turmeric, galangal, and onions, pandan, lemongrass, and spices like cinnamon, cloves, nutmeg, and cardamom. Whole, unwashed Mango ginger will keep for several weeks when stored in the refrigerator, but it is recommended to use it immediately for the best quality and flavor.
Ethnic/Cultural Info
Mango ginger is often used to prepare pickles for festive meals served during Pongal in Southern India. Pongal is a four-day Hindu festival that celebrates Surya, the sun god, and marks the beginning of Thai, the Tamil month, when the sun begins its northward journey. Thai is an auspicious month in the Tamil community, and Pongal also honors the festival’s roots as a harvest celebration that dates back to ancient times. Pongal highlights the relationship between nature, animals, and humanity and is a time when seasonal dishes are prepared to be shared among family and friends. Mango ginger is in season during the festival and is traditionally used in condiments like pickles and chutneys to add bright, fresh flavors to savory dishes. It is often celebrated as a symbolic crop in the harvest portion of the festival, along with turmeric, and is added to curries, stir-fries, rice, and lentil recipes.
Geography/History
Mango ginger is thought to be native to the Indo-Malayan region, which encompasses South and Southeast Asia, and has been growing wild since ancient times. India is cited as a possible center of origin for the species, and over time, Mango ginger spread into Indonesia and Malaysia, where it has been used as a culinary and medicinal ingredient. Mango ginger is grown on a small scale for personal use and commercial sale throughout South and Southeast Asia. The species thrives in hot, humid, tropical climates and is collected from wild, naturalized, and cultivated populations. It is worth noting that most sources label Mango ginger under Cucurma amada, but Cucurma mangga is another species often labeled as Mango ginger. Some scientists consider these species to be the same and interchangeable, while others regard them as separate. The highest concentration of Mango ginger is produced in India, and the species is grown in the Indian states of Tamil Nadu, Andhra Pradesh, Kerala, Gujarat, West Bengal, Karnataka, and several additional regions. Outside India, Mango ginger is cultivated in other parts of Southeast Asia, notably Malaysia, Indonesia, and Thailand. The rhizomes are sold in local markets and select health retailers. The Mango ginger featured in the photograph above was sourced through Siti Flower Power, a vendor within Geylang Serai Market in Singapore. Siti Flower Power is one of two vendors in Singapore that offer unique varieties of ginger and turmeric sourced from Malaysia and Indonesia for medicinal and culinary purposes.
Recipe Ideas
Recipes that include Mango Ginger. One
is easiest, three is harder.| Tickling Palates |
|
Maa Inji Sadam Recipe/ Mango Ginger Rice |
| Yummy Tummy Aarthi |
|
Maa Inji Pickle Recipe |
