mango ginger
Also known as: amba haldi, maa inji, mangai inji, curcuma amada, amada, mamidi allam
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Also known as: amba haldi, maa inji, mangai inji, curcuma amada, amada, mamidi allam
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Mango ginger (Curcuma amada) is a rhizome from the turmeric family that looks like ginger but has a distinct aroma and flavor of raw mango.
When stored in a paper bag in the refrigerator, it stays fresh for about 2 to 3 weeks.
Yes, you can freeze it whole, sliced, or grated in an airtight container or freezer bag for long-term storage.
A mixture of regular fresh ginger and a little bit of grated raw mango or amchur (dried mango powder) can mimic the flavor profile.
Look for rhizomes that are firm, heavy for their size, and have smooth, unwrinkled skin without any soft spots or mold.
No, it is much milder and lacks the sharp heat of regular ginger, focusing more on the tart, fruity mango aroma.
Wash it thoroughly to remove soil, scrape off the thin skin with a spoon, and then grate, mince, or slice as required by the recipe.
It is most commonly used in South Asian cuisine for making instant pickles, chutneys, and as a flavoring in fresh salads.
While they are related and sometimes confused, mango ginger (Curcuma amada) is specifically known for its mango scent, whereas white turmeric (Curcuma zedoaria) has a more bitter, camphor-like taste.
mango ginger is a versatile ingredient found in cuisines around the world. With 61 calories per 100g and 1.8 grams of protein, it's a nutritious addition to many dishes.
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