"අඹ" හි සංශෝධන අතර වෙනස්කම්

|}

 

<br /><br />'''[[Langra]]''' and '''Himsagar''' are considered as the two most superior type of අඹ in India. Both of these varieties are produced in East and North India, especially in Uttar Pradesh state. The main production of [[Langra]] happens in a small town of West Bengal, [[Malda]]. Both of these varieties are not suitable for long preservation and thus not suitable for transport to long distances or export. The variety ''''Alphanso'''', although taste-wise not as superior as [[langra]] and himsagar, but can be preserved longer. So this has become the අඹ that is generally used for export. Alphanso is named after [[Afonso de Albuquerque|Afonso De Albuquerque]]. This was an exquisite and expensive variety of අඹ, that he used to bring on his journeys to [[Goa]]. The locals took to calling it Aphoos in [[Konkani language|Konkani]] and in Maharashtra the pronunciation got further corrupted to Hapoos. This variety then was taken to the Konkan region of Maharashtra and other parts of India. [[Banginapalli]] from Andhra Pradesh, [[Ratnagiri]] and [[Devgad]] Hapoos from Maharashtra are among the most prized varieties in south India. [[Lucknow]] and [[Varanasi]] අඹ are prized in the north of the country, where Uttar Pradesh state dominates the production tables.

Certain අඹ varieties are picked raw and turned into spicy pickles. Andhra Pradesh and Karnataka states in the south, and Gujarat and Uttar Pradesh in the north are major producers of pickle-variety අඹ and specialize in making a variety of අඹ pickles. These pickles can be very spicy, and tend to have large regional differences in taste.