A tropical perennial plant with thick fleshy rootlets which are widely used in cooking in Thailand and Indonesia for their aromatic spicy flavour. Can be eaten raw in salads, added to soups and curries, and made into pickles.
Long-lasting soft-pink flower spikes. Keep moist and well fed during growing season to get optimal flowering. Like most of the Torch Gingers, this one has edible flower buds. The edible torch gingers are commonly called 'bunga kantan' in Malaysia.
A massive ginger producing long-lasting flower spikes up to 1m tall. Keep moist and well fed during growing season for optimal flowering. The bottom of the stems and underground rhizomes tend to be quite a dark red colour. Flower buds are edible.
A small and compact ginger producing dark brown cones with cream coloured flowers during Summer. Usually deciduous in cooler climates.
Widely known as shampoo ginger due to the milky substance found in the cone, which is traditionally used in many cultures in South East Asia. The roots are also a valuable herbal medicine, usually ground, and used for various ailments. Deciduous.