Kaempferia

Origin: Southern China, India, and Southeast Asia

Also known as:

• Pea ginger
• Black galangal
• Krachai dum (Thai)

Food Partners:

• Traditionally used in Thai cuisine, primarily for its rhizome.
• Can be used in curries, stir-fries, and other dishes.
• Has a peppery, slightly sweet flavor.

Taste Profile:

• Peppery
• Slightly sweet
• Earthy
• Warm

Main Flavour Compound:

• Not well-researched, but may contain similar compounds to other gingers, such as gingerols and shogaols.

Parts Used:

• Rhizome

Method of Cultivation:

• Prefers warm, humid climates.
• Thrives in well-drained soil and partial shade.
• Can be propagated by division of the rhizome.

Commercial Preparation:

• Rhizomes are harvested and washed.
• May be dried or used fresh.
• Sometimes ground into a powder.

Non-Culinary Uses:

• Traditional medicine (anti-inflammatory, analgesic)
• Ornamental plant (grown for its attractive flowers and foliage)

Additional Information:

• Kaempferia is a genus of flowering plants in the ginger family (Zingiberaceae).
• There are over 50 species in the genus Kaempferia.
• Native to southern China, India, and Southeast Asia.
• Some species of Kaempferia are cultivated as ornamentals for their attractive flowers and foliage, while others are used in traditional medicine.