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ALPINIA galanga - GALANGAL - This is a
popular spice in SE Asia and is widely cultivated there to 1,200m above sea level, young
rhizomes are used to flavour food either added sliced & cooked or juiced. Shoots,
flower buds & flowers can be eaten cooked, shoots are quite hot when raw. |
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BOESENBERGIA rotunda
- - CHINESE
KEYS - Kunci (Indo), Kra chaai (Thai) -
Formerly listed as Boesenbergia panduratum.
A tropical perennial growing to 50 -
70cm high. Leaves die back in frost. It is the fat swollen roots that are sought after in
this species and not the rhizome. The succulent roots are used to flavour many kinds of
food either added raw or cooked. They are also sold in a pickled form in Indonesia &
Thailand. Young leaves & shoots are also eaten. Roots currently getting very good
prices in Asian grocers in Sydney. |
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CURCUMA australasica - CAPE YORK
TURMERIC - A beautiful native turmeric the rhizomes of which are eaten roasted by
Aboriginals. Grows to 2m, yellow flowers with striking pink bracts. Available all year in
pots but easier to send as dormant rhizome in winter. |
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CURCUMA domestica - TURMERIC -
Grows to 1m tall quite ornamental, yellow flowers have stacked white bracts. A common
spice used in curry and for cooking yellow rice, young white rhizomes & shoots are
eaten raw in southern Asia. Flowers and young leaves can be used as a vegetable. Older
leaves can also be used to flavour sauces and stews. Two varieties available 1. Yellow
rhizome, 2. Orange rhizome. Best purchased during winter dormancy. |
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 CURCUMA mangga -
MANGO TURMERIC - Temu mangga (indo), temu pauh Malaysia, khamin khao
(Thailand). It has beautiful white flowers with purple tips. Used as a
vegetable, Popular as a pickle in Thailand. Rhizomes chewed to aid to
contraction of the womb after childbirth. |
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CURCUMA xanthorrhiza - TEMULAWAK (Java)
- This species bears a striking similarity to Cape York Turmeric. It differs
in that the flower bracts are a deeper pink/purple colour as is the dark strip that runs
up the centre of the leaf. Often used medicinally, in Bali a delicious drink is made by
cooking dried slices of rhizome in water with palm sugar. |
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KAEMPFERIA galanga - LESSER
GALANGAL - KENCUR (Java)- Often confused with B. pandurata
which is also known as Lesser Galanga. This species grows just a few centimetres
high the small broad leaves spread flat against the ground. The rhizomes and
tuberous roots are used to flavour many foods. They are an essential ingredient
for an authentic Indonesian peanut sauce. The young leaves are also a popular
vegetable raw or cooked. Used medicinally in Asia for a wide range of ailments
including menstrual cramps and headaches, also know to have mildly
hallucinogenic effects with no known negative side effects. Shoots,
flowers and young rhizomes are eaten raw or cooked. |
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KAEMPFERIA rotunda –
ROUND ROOTED GALANGAL (Eng.) KENCUR PUTIH (Java). - Has beautiful
variegated leaves and Crocus-like flowers which emerge after dormancy
before the leaves. Young leaves are eaten raw or cooked also the root
tubers can be eaten cooked and are quite hot. |
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ZINGIBER aromaticum - PUYANG (Indo) - This
species grows to about 2m, the yellow flowers come from a striking red cone at the base of
the plant. Young rhizome tips, shoots & flowers are eaten raw or cooked with rice or
used to flavour other foods. |
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ZINGIBER officinale var. SUNTI -
GINGER - This is a variety from Java which is similar to typical ginger but forming
smaller rhizomes. Used the same as ginger but apparently also possessing particular
medicinal qualities. |
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Zingiber mioga - MYOGA GINGER - a native of Japan
where it is grown commercially for its delicious spring shoots and young
flower buds produced in autumn. Myoga flower buds are used in soups,
tempura, pickled and as a spice. |
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