Giờ

Curcuma pambrosima

flower · root

Flowers cooked in soups; the sweet, slightly sticky rhizome is eaten raw or made into a starch, huỳnh tinh.

Origin

Central Vietnam (Phú Yên)

Season (United States)

all year round

Preparation

The flowers are rinsed and cooked for a few minutes in soup; the rhizome is peeled and eaten raw, sliced, or grated to extract its starch.

Did you know?

Botanists described it only in 2010.