Mango ginger (Curcuma amada Roxb.) is a unique spice. Morphologically resembling ginger, it imparts flavours of raw mango.
 
Pre-Vedic era shlokas tell us how deeply this rhizome has been a part of our holistic medical history. Both Ayurveda and Unani consider raw mango ginger as an appetizer, alexiteric (preservative against infective disease), antipyretic (reduces fever), aphrodisiac, laxative, digestive, and a cure for skin diseases, itching, asthma, and inflammation. It's cooling properties is said to provoke Vata and pacify Pitta. Biologically, mango ginger is an antioxidant, antibacterial, antifungal, anti-inflammatory, anti allergic, and more.
 
Amba Haldi can be consumed raw (slice thin and added to salads/ served as a side). It can also be brined rather easily, to increase the shelf life of the fresh and crunchy amba haldi. Wash and slice/chop mango ginger, add a pinch of salt and a few drops of lemon, water, mix it all up, pop in a jar and refrigerate. Make sure your brine solution is above the slices/chunk.