Etlingera elatior

rdf:langString Etlingera elatior

rdf:langString R.M.Sm.

rdf:langString Etlingera

rdf:langString elatior

rdf:langString * Alpinia acrostachya Steud. * Alpinia elatior Jack * Alpinia magnifica Roscoe * Alpinia speciosa D.Dietr. * Amomum tridentatum K.Schum. * Bojeria magnifica Raf. * Cardamomum magnificum Kuntze * Cardamomum tridentatum Kuntze * Diracodes javanica Blume * Elettaria speciosa Blume * Etlingera elatior var. pileng Ongsakul & C.K.Lim * Hornstedtia imperialis Ridl. * Nicolaia elatior Horan. * Nicolaia imperialis Horan. * Nicolaia intermedia Valeton * Nicolaia magnifica K.Schum. ex Valeton * Nicolaia speciosa Horan. * Phaeomeria magnifica K.Schum. * Phaeomeria speciosa Koord.

rdf:langString Etlingera elatior (also known as torch ginger, ginger flower, red ginger lily, torch lily, wild ginger, combrang, bunga kantan, Philippine wax flower, ගොඩ ඕලු (goda olu), ගොඩ නෙලුම් (goda nelum), සිද්ධාර්ථ (siddartha), 火炬姜 (pinyin: Huǒjù jiāng), Indonesian tall ginger, boca de dragón, rose de porcelaine, and porcelain rose) is a species of herbaceous perennial plant. Botanical synonyms include Nicolaia elatior, Phaeomeria magnifica, Nicolaia speciosa, Phaeomeria speciosa, Alpinia elatior, and Alpinia magnifica. The showy pink flowers are used in decorative arrangements, bunga kecombrang, and are an important ingredient across Southeast Asia. In North Sumatra (especially among the Karo people), the flower buds are used for a stewed fish dish called Arsik ikan mas (Andaliman/Szechuan pepper-spiced carp). 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. 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"), in the preparation of a kind of salad called Kerabu and many other Malay dishes. The fruit is also used in Indonesian cooking. 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.