Mango-ginger is a perennial herb cultivated as an annual with rhizomes having characteristic odour of raw mangoes and apperence of turmeric. Mango-ginger is botanically related to neither mango nor ginger, but to turmeric (Curcuma longa). Its rhizomes are morphologically resemblant to ginger (Zingiber officinale) but endowed with raw mango flavor. The rhizomes are pale yellow inside with lighter colour outside, have sweet smell of unripe mango when crushed. The crop comes up well in open conditions, but tolerates low levels of shade and therefore partially shaded situations can also be utilized for its cultivation. It can be well accommodated as an intercrop in coconut gardens and in rotation with other short duration crops like vegetables and also as a crop component in homesteads. The bio-active ingredients include volatile oils, non-volatile ether extracts, starch and fiber. This herb is noted for its volatile (essential) oil curcumene. The rhizome also comprises volatile oils like ocimene, linalool, linalyl acetate and safrol. It also includes difurocumenonol, a bioactive terpenoid compound and phenolics.