Amchur - mango powder (Mangifera)
[size=75]From Wikipedia, the free encyclopedia [/size]
About 35 species, including:
Mangifera altissima
Mangifera applanata
Mangifera caesia
Mangifera camptosperma
Mangifera casturi
Mangifera decandra
Mangifera foetida
Mangifera gedebe
Mangifera griffithii
Mangifera indica
Mangifera kemanga
Mangifera laurina
Mangifera longipes
Mangifera macrocarpa
Mangifera mekongensis
Mangifera odorata
Mangifera pajang
Mangifera pentandra
Mangifera persiciformis
Mangifera quadrifida
Mangifera siamensis
Mangifera similis
Mangifera swintonioides
Mangifera sylvatica
Mangifera torquenda
Mangifera zeylanica
The mango (plural mangoes or mangos)(Hindi:आम, Marathi:आंबा, Sanskrit:आम्र, Malayalam: manga) is a tropical fruit of the mango tree. Mangoes belong to the genus Mangifera which consists of about 30 species of tropical fruiting trees in the flowering plant family Anacardiaceae. The exact origins of the mango are unknown, but most believe that it is native to Southern and Southeast Asia owing to the wide range of genetic diversity in the region and fossil records dating back 25 to 30 million years.[1]
Mangoes retain a special significance in the culture of South Asia where they have been cultivated for millennia. It has been the national fruit of India, Bangladesh and Philippines. Reference to mangoes as the “food of the gods” can be found in the Hindu Vedas and the leaves are ritually used for floral decorations at Hindu marriages and religious ceremonies.
The name ‘mango’ is ultimately either from the Kodagu mange, the Malayalam manga, or the Tamil mankay.[2]
Mango trees ( Mangifera indica ) are large, reaching 35-40 m in height, with a crown radius of 10 m. The leaves are evergreen, alternate, simple, 15-35 cm long and 6-16 cm broad; when the leaves are young they are orange-pink, rapidly changing to a dark glossy red, then dark green as they mature. The flowers are produced in terminal panicles 10-40 cm long; each flower is small and white with five petals 5-10 mm long, with a mild sweet odor suggestive of lily of the valley. After the flowers finish, the fruit takes from three to six months to ripen. The mango fruit is a drupe; when mature, it hangs from the tree on long stems. They are variable in size, from 10-25 cm long and 7-12 cm diameter, and may weigh up to 2.5 kg. The ripe fruit is variably colored yellow, orange and red, reddest on the side facing the sun and yellow where shaded; green usually indicates that the fruit is not yet ripe, but this depends on the cultivar. When ripe, the unpeeled fruit gives off a distinctive resinous slightly sweet smell. In the center of the fruit is a single flat, oblong seed (as big as a large stone) that can be fibrous or hairless on the surface, depending on cultivar. Inside the shell, which is 1-2 mm thick, is a paper-thin lining covering a single seed, 4-7 cm long, 3-4 cm wide, 1 cm thick. One variety, recently available in Hong Kong is quite large compared to common ones as shown in the photo below.
The mango is now widely cultivated as a fruit tree in frost-free tropical and warmer subtropical climates throughout the Indian subcontinent, North, South and Central America, the Caribbean, south and central Africa, Australia and Southeast Asia. It is easily cultivated and there are now more than 1,000 cultivars, ranging from the “turpentine mango” (named for its strong taste of turpentine, which according to the Oxford Companion to Food some varieties actually contain) to the huevos de toro (literally “eggs of the bull”, a euphemism for “bull’s testicles”, referring to the shape and size). The mango is reputed to be the most commonly eaten fresh fruit worldwide. Mangos also readily naturalize in tropical climates. Some lowland forests in the Hawaiian Islands are dominated by introduced mangos, and it is a common backyard fruit tree in South Florida where it has also escaped from cultivation.
