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Mangifera indica, commonly known as mango, is an evergreen [3] species of flowering plant in the family Anacardiaceae. [4] It is a large fruit tree , capable of growing to a height and width of 30 metres (100 feet) [1] .
A mango is an edible stone fruit produced by the tropical tree Mangifera indica. It originated from the region between northwestern Myanmar , Bangladesh , and northeastern India . [ 1 ] [ 2 ] M. indica has been cultivated in South and Southeast Asia since ancient times resulting in two types of modern mango cultivars: the "Indian type" and the ...
Mango oil is a seed oil extracted from the stone of the mango, the fruit of the Mangifera indica tree. The oil is semi-solid at room temperatures, but melts on contact with warm skin, making it appealing for baby creams, suncare balms, hair products, and other moisturizing products.
Mangifera indica: Anacardiaceae (Cashew family) mango Makerita (English loan word) Tagetes erecta: Asteraceae (Sunflower family) African marigold Mamala: Omalanthus nutans: Euphorbiaceae (Spurge family) Mamala extract found to be medicinally useful as antiviral therapy Masame: Glochidion ramiflorum: Euphorbiaceae (Spurge family) Matalafi ...
The Sonoran Desert. The Sonoran Desert is a North American desert and ecoregion which covers large parts of the southwestern United States and of northwestern Mexico. With an area of 260,000 square kilometers (100,000 sq mi), it is the hottest desert in Mexico.
Mangifera is a genus of flowering plants in the cashew family, Anacardiaceae. It contains 64 species, with the best-known being the common mango ( Mangifera indica ). The center of diversity of the genus is in the Malesian ecoregion of Southeast Asia , particularly in Sumatra , Borneo , and the Malay Peninsula .
The following is a list of some prominent mango cultivars.Worldwide, hundreds of mango cultivars are known.. Mangos of the Kensington Pride cultivar. Most commercial cultivars belong to Mangifera indica, while a few commercial varieties grown in Southeast Asia belong to other Mangifera species. [1]
Amchoor is a predominant flavouring agent used in Indian dishes [6] where it is used to add a sour tangy fruity flavour without moisture. It is used to flavour samosa and pakora fillings, stews and soups, fruit salads and pastries, curries, chutneys, pickles and dals and to tenderize meats, poultry, and fish.