Conversation

A selection of Southeast Asian gingers used in cooking and jamu making in no particular order: Galangal (Alpinia galanga), Temu kunci (Boesenbergia rotunda), Ginger (Zingiber officinale), Turmeric (Curcuma longa) (old and young rhizomes), Temu ireng (Curcuma aeruginosa) and Sand ginger /cekur (Kaempferia galanga).

All can be sliced thin and eaten raw to add an aromatic taste to rice. But for jamu they are blended and the juice is extracted to make tonics.

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