Botanical Name: Mangifera indica
- English: Mango, Amchur, Unripe Mango Powder, Amchoor
- Ayurvedic: Maakanda, Aamra, Amb
- Unani: Ambaj, Aam
- Also, known as: Aam, Aambo, Mamidi Jeedi, Amavina, Keri, Aamba, Amavina, Aambaro, Mangottai Paruppu, Mau, Mamuang, Mangou, Manga, Mang guo, Mangga, Mangue, Manja, Manjo, Mank, Amra, Kukku, Marvo (unripe); Amchur, Am, Mang, Manqo, Mangondo, Manha, Amra, Am, Amchur, Mong gwo, Mang guo, Amčur, An'bu, Amb, Mangopulber; India mangopuu, Anbeh, Manguier, Mangue, Ambo, Keri; Ambagasa, Mangovník, Ma muang, A-amra, A ’amras, indický,Aamchoor, Theihai, Mangga, Amramu, Mamidi, Mamidipandu, Mangayi (fruit); Amchur, Mamidikaya podi, Mangō, Mango, Ancha, Amra, Mavina hannu, Mavu; Mavina mara (tree); Amachur (powder), Soh pieng, Manggo, Mak Muang, Indinis mangas, Merosi, Titi, Ongkoti (Changki dialect), Aamp, Mango indyjskie, Manga, Wawashi, Ambrah, Madhuulii, Madhuula, Etamba, Amba,Madhuulaka, Mango, Manguey, Manya, Mwembe, Ambiram, Mambazham, Mambalam, Mangai (fruit); Mangai podi, and Am
Parts Used: Fruits
Mango is an ancient fruit and its exact origin is not certain. Nowadays, it is believed to have originated in the North-East part of India, Myanmar, Thailand, Philippines, and Bangladesh. It was introduced to Africa by about AD 1000 and much later to tropical America. Mango has become one of the most popular and demanding fruits around the world.
The Alphonso is one of the most expensive, popular and superior varieties of mango and is grown mainly in western India and in the Konkan region of India. Fruits are usually picked when mature but still green as they are easily ripened under controlled conditions.
Green (unripe) fruits are sliced and dried to produce an Amchoor: pale whitish brown chunks or pale grayish-brown powder with a sour, astringent taste and a slightly resinous, fruity flavour. The plant A tropical tree is up to 30 m in height that can become very old and produce up to an astounding 25-30, 000 fruits in a single season.
Amchur is an acidic condiment and spice that is widely used as an essential ingredient of many South Asian dishes, curries, marinades, and sauce. Unripe fruits are the basis of Indian and African chutneys, pickles and hot spicy sauces.
How to use:
There are different ways to use a powdered herb.
Food Preparation: You can add the powdered herb to any superfood herbal smoothie, sauces, spreads and even cookies. Also for children, you can mix the powdered herb with honey or glycerin to make a paste. The thicker the paste, the more potent and herbal in taste. The sweet taste of honey and glycerin will help the medicine go down. This method is also known as "Electuaries".
Capsules: Encapsulating your own powdered herb at home, gives you an assurance that the contents of the capsules are pure herb and no filler or any other products. These capsules can be taken with liquid.
Poultice: Poultice can be made with herbal powder and liquid (mostly water) to form a paste which is then applied to the skin. This method is very helpful for skin conditions.
Herbal shot: Powdered herb can be mixed with water, fruit juice or other liquid to make an herbal shot.
You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.
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This information has not been evaluated by Health Canada.
This information is not intended to diagnose, treat, cure, or prevent any disease.