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Curcuma mangga Valeton & van Zijp
Curcuma amada (mango ginger) is a plant of the ginger family Zingiberaceae and is closely related to turmeric. The rhizomes are very similar to ginger but have a raw mango taste.[1] They are used in making pickles in south India. The taxonomy of the species is a subject of some confusion as some authorities have considered the name C. mangga as identical while others describe it as a distinct species with C. mangga being found in southern India while C. amada is of east Indian origin.[2]
Curcuma mangga extracts have shown cytotoxic activities on KB, A549, Ca Ski, HT-29 and MRC-5 cancer cell lines.[3]
Alpinia, Hedychium, Zingiber, Kaempferia, Curcuma
India, Indonesia, China, Nepal, Sugar
Delhi, India, Rajasthan, Pakistan, Maharashtra
Kingdom (biology), Phylum, Aristotle, Order (biology), Taxon, John Ray
Iran, Norfolk, Kashmir, Dye, Cambridgeshire
Sichuan pepper, Saffron, Salt, Zanthoxylum, Coriander
Saffron, Salt, Aframomum melegueta, Black cardamom, Zingiberaceae
Saffron, Salt, Spice mix, Medieval cuisine, Garam masala
Colonialism, Puducherry, India, Saffron, Salt
Garlic, Spice, Saffron, Salt, Seasoned salt