Kencur (aromatic ginger)

Kaempferia galanga

root · herb

A small rhizome with a camphor-like, peppery taste, pounded into sambals, pecel and the drink beras kencur.

Origin

Indonesia

Season (United States)

all year round

Preparation

The rhizome is washed, scraped and pounded raw; only a small piece, the size of a thumb, goes into a whole dish.

Molecules

In small amounts, not counted Insoluble fibers

Did you know?

Beras kencur, pounded rice and kencur, is a tonic sold by jamu vendors.