Etlingera elatior | |
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Scientific classification | |
Kingdom: | Plantae |
Clade: | Tracheophytes |
Clade: | Angiosperms |
Clade: | Monocots |
Clade: | Commelinids |
Order: | Zingiberales |
Family: | Zingiberaceae |
Genus: | Etlingera |
Species: | E. elatior |
Binomial name | |
Etlingera elatior (Jack) R.M.Sm. | |
Synonyms [1] | |
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Etlingera elatior (also known as torch ginger, among other names) is a species of herbaceous perennial plant in the family Zingiberaceae; it is native to Indonesia, Thailand, Malaysia and New Guinea. [1]
The showy pink flowers are used in decorative arrangements, and are an important ingredient across Southeast Asia.
E. elatior is also known as "torch ginger", "ginger flower", "red ginger lily", "torchflower", "torch lily", "wild ginger", Sundanese : honjé, combrang,[ what language is this? ] Indonesian : kecombrang, Cekala (Sumatra),[ what language is this? ]bunga kantan,[ what language is this? ] "Philippine wax flower", ගොඩ ඕලු (goda olu),[ what language is this? ] ගොඩ නෙලුම් (goda nelum),[ what language is this? ] සිද්ධාර්ථ (siddartha),[ what language is this? ] Chinese :火炬姜 (pinyin :Huǒjù jiāng), "Indonesian tall ginger", Spanish : boca de dragón, French : rose de porcelaine, dala (ดาหลา),[ what language is this? ] and "porcelain rose". [1]
The species grows as a pseudostem from a rhizome; it takes about 18–22 days for the first leaf to grow from the rhizome. The leafy shoot lasts for about 70 days and may reach a height of 3–4 metres. [3] Its leaves are leathery and grow around 3 feet (0.91 m) long with a central groove. [4]
The flower bud appears from the shoot after 30 days, it swells gradually and turns pink before blooming after more than 50 days. The inflorescence is made of 20-25 layers of floral bracts and 3-4 layers of involuntary bracts at full bloom; it may have 90-120 true flowers inside. [3]
From the leaves of E. elatior, three caffeoylquinic acids, including chlorogenic acid (CGA), as well as three flavonoids quercitrin, isoquercitrin and catechin, have been isolated. [5] Content of CGA was significantly higher than flowers of Lonicera japonica (Japanese honeysuckle), the commercial source. [6]
A protocol for producing a standardized herbal extract of CGA from leaves of E. elatior (40%) has been developed, compared to commercial CGA extracts from honeysuckle flowers (25%). [5]
In North Sumatra (especially among the Karo people), the flower buds are used for a stewed fish dish called Arsik ikan mas (Andaliman/Sichuan pepper-spiced carp).[ citation needed ] In Bali, people use the white part of the bottom part of the trunk for cooking chilli sauce called "Sambal Bongkot", and use the flower buds to make chilli sauce called "Sambal Kecicang".
In Thailand, it is eaten in a kind of Thai salad preparation. [7] In Malaysia, the flower is an essential ingredient in cooking the fish broth for a kind of spicy sour noodle soup called "asam laksa" (AKA "Penang laksa"), [8] in the preparation of a kind of salad called kerabu and many other Malay dishes. [9] The fruit is also used in Indonesian cooking. [10]
In Karo, it is known as asam cekala (asam meaning 'sour'), and the flower buds, but more importantly the ripe seed pods, which are packed with small black seeds, are an essential ingredient of the Karo version of sayur asam , and are particularly suited to cooking fresh fish. In Sundanese, it is known as Honje.[ citation needed ]
Turmeric or Curcuma longa, is a flowering plant in the ginger family Zingiberaceae. It is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asia that requires temperatures between 20 and 30 °C and high annual rainfall to thrive. Plants are gathered each year for their rhizomes, some for propagation in the following season and some for consumption.
Zingiberaceae or the ginger family is a family of flowering plants made up of about 50 genera with a total of about 1600 known species of aromatic perennial herbs with creeping horizontal or tuberous rhizomes distributed throughout tropical Africa, Asia, and the Americas. Many of the family's species are important ornamental, spice, or medicinal plants. Ornamental genera include the shell gingers (Alpinia), Siam or summer tulip, Globba, ginger lily (Hedychium), Kaempferia, torch-ginger Etlingera elatior, Renealmia, and ginger (Zingiber). Spices include ginger (Zingiber), galangal or Thai ginger, melegueta pepper, myoga, korarima, turmeric (Curcuma), and cardamom.
Boesenbergia rotunda, commonly known as Chinese keys, fingerroot, lesser galangal or Chinese ginger, is a medicinal and culinary herb from China and Southeast Asia. In English, the root has traditionally been called fingerroot, because the shape of the rhizome resembles that of fingers growing out of a center piece.
In botany and dendrology, a rhizome is a modified subterranean plant stem that sends out roots and shoots from its nodes. Rhizomes are also called creeping rootstalks or just rootstalks. Rhizomes develop from axillary buds and grow horizontally. The rhizome also retains the ability to allow new shoots to grow upwards.
Laksa is a spicy noodle dish popular in Southeast Asia. Laksa consists of various types of noodles, most commonly thick rice noodles, with toppings such as chicken, prawn or fish. Most variations of laksa are prepared with a rich and spicy coconut soup or a broth seasoned with sour asam.
Malay cuisine is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia, Singapore, Brunei, Southern Thailand and the Philippines as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.
Zingiber is a genus of flowering plants in the family Zingiberaceae. It is native to Southeast Asia, especially in Thailand, China, the Indian Subcontinent, and New Guinea. It contains the true gingers, plants grown the world over for their culinary value. The most well known species are Z. officinale and Z. mioga, two garden gingers.
Peranakan cuisine or Nyonya cuisine comes from the Peranakans, descendants of early Chinese migrants who settled in Penang, Malacca, Singapore and Indonesia, inter-marrying with local Malays. In Baba Malay, a female Peranakan is known as a nonya, and a male Peranakan is known as a baba. The cuisine combines Chinese, Malay, Javanese, South Indian, and other influences.
Sayur asem or sayur asam is an Indonesian vegetable soup. It is a popular Southeast Asian dish originating from Sundanese cuisine, consisting of vegetables in tamarind soup.
Alpinia officinarum, known as lesser galangal, is a plant in the ginger family, cultivated in Southeast Asia. It originated in China, where its name ultimately derives. It can grow 1.5 to 2 m high, with long leaves and reddish-white flowers. The rhizomes, known as galangal, are valued for their sweet spicy flavor and aromatic scent. These are used throughout Asia in curries and perfumes, and were previously used widely in Europe. They are also used as a herbal remedy.
Kaempferia galanga, commonly known as kencur, aromatic ginger, sand ginger, cutcherry, is a monocotyledonous plant in the ginger family, and one of four plants called galangal. It is found primarily in open areas in Indonesia, southern China, Taiwan, Cambodia, and India, but is also widely cultivated throughout Southeast Asia.
Etlingera is a genus of Indo-Pacific herbaceous perennial flowering plants in the ginger family, Zingiberaceae, consisting of more than 100 species found in tropical regions of the Old World.
Etlingera maingayi, the Malay rose, is a species of herbaceous, perennial, flowering plant in the ginger family, Zingiberaceae. This species occurs in southern Thailand, where its flowers are eaten as vegetables, and Malaysia. It grows along forest edges and in disturbed areas.
Etlingera fulgens is a species of herbaceous perennial plant of the family Zingiberaceae. This species occurs in southern Thailand and peninsular Malaysia. E. fulgens is used as an ornamental plant in landscape gardens for its bright red flowers and young leaves.
Bumbu is the Indonesian word for a blend of spices and for pastes and it commonly appears in the names of spice mixtures, sauces and seasoning pastes. The official Indonesian language dictionary describes bumbu as "various types of herbs and plants that have a pleasant aroma and flavour — such as ginger, turmeric, galangal, nutmeg and pepper — used to enhance the flavour of the food."
1,7-Bis(4-hydroxyphenyl)-1,4,6-heptatrien-3-one is a natural product, a curcuminoid antioxidant found in turmeric and torch ginger.
Sarawakian cuisine is a regional cuisine of Malaysia. Like the rest of Malaysian cuisine, Sarawak food is based on staples such as rice. There is also a great variety of other ingredients and food preparations due to the influence of the state's varied geography and indigenous cultures quite distinct from the regional cuisines of the Peninsular Malaysia. Sarawak is famous for its multi-ethnic population. As the homeland of many unique communities, Sarawak has a variety of cuisines rarely found elsewhere in Malaysia. The uniqueness of Sarawak well depends on its ethnic groups. Every native group in Sarawak has their own lifestyle, traditions, cultures and also foods. Sarawak cuisine is less spicy and has a subtle in taste. It uses fresh seafood and natural herbs like turmeric, lemongrass, ginger, lime and tapioca leaves. These ingredients are not only easily available, but also add a hint of aroma, texture and freshness to the delicacies. Food is one of the most cultural identities for native groups in Sarawak with each ethnic group having their own delicacies. Among the Iban, popular foods include tubu (stems), tuak and pansuh. The Malay have bubur pedas (porridge) and kek lapis Sarawak ; the Bidayuh have asam siok and sup ponas Bidayuh. The Melanau make tebaloi, sagu and umai and the Orang Ulu are known for garam barrio, kikid (broth), tengayen, and urum giruq (pudding).
Rosemary Margaret Smith (1933–2004) was a Scottish botanist and illustrator who specialized in the taxonomy of the Zingiberaceae, or ginger family. Many of the species she classified and identified as being placed into improper genera were found in Asian countries, especially in the isolated island of Borneo.