Sliced
Sand Ginger
(Aromatic Ginger/ White Ginger / Resurrection Lily)
(Kaempferia galanga)
Also Known as Kencur (Indonesia), Cenkur (Malaysia), Sha Jiang (Chinese), Waan Horm (Thailand)
Sand ginger is a rhizome, similar to ginger, but is much smaller and very aromatic. Has
whiter flesh inside, the texture is woody and coarse, and has a unique, peppery
camphorous taste.
It have a herbal, and earthy flavor, spicy undertones, invoking a lingering warmth
within the throat and mouth when consumed.
Suggested Uses:
Sand ginger is used as a spice in culinary dishes or flavoring in beverages. Mosly used
in sichuan cuisine, and often used as an aromatic spice in Malaysian, Indonesian,
Thai, and Southern Chinese cooking for fried rice, curries, stir-fries, condiments, clear soup,
and also an herbal drink with rice grains.
To Use soak dried sand ginger slices in water first for 20-30 minutes or until softened. Or simply grind the slices in a spice grinder for a fresh and fragrant flavor and sprinkled into cooking.
Health Benefits:
Medicinally sand ginger is used as a traditional treatment for coughs, colds, chest congestion and indigestion.
