Curcuma amada ROXB.Family: Zingiberaceae
Sanskrit: amragandha, amragandhiharidra, amragandiharidra, amragrndhiharidra, amraharidra, amrardrakam, daru, darvimeda, karpura, karpuraharidra, padmapatra, surabhidaru, suranayika, vanaharidraBengali: amada
Telugu: maamidi allam, మామిడి అల్లంTamil: Mankayinci மாங்காய் இஞ்சி
Malayalam: മാങ്ങയിഞ്ചി Mangayinji
Marathi: आंबेहळद ambe halad
French: Temu mangga
German: Mangoingwer
Portuguese: açafrão
Gujarati: Aambaa haldhar
Hindi: Aamaa-haldi, Amiyaa haldi
Kannada: Ambarasini, Huli Arsin
Punjabi: Ambiya haladi
Unani: Aambaa Haldi, Daarchob
Common name: Mango ginger, Wild Turmeric
Ayurvedic uses: Part used rhizome. Kandu, Vrana, Kasa, Svasa, Hikka, Jvara, Abhighataja Sotha, Karnasula, Sannipata.
Appetiser, carminative, digestive,demulcent.
Stomachic, appetizer, expectorant, antipyretic, anti-inflammatory. Specific in rheumatism and inflammation of liver; rheumatism; in contusions and sprains.
Mango ginger (Curcuma amada) is a rhizomatous aromatic herb rhizomes that are used as flavouring for pickles and other dishes and also valued for their medicinal properties. The fresh as well as dried rhizomes are used for flavouring curries. The fresh cut rhizomes have the flavour and the colour of mango, hence the name mango ginger.
Unani uses: Zarba wa Sakta, Amraz-e-Jildiya
43 Published article list on Curcuma amada
