local. Torch ginger is usually planted in home gardens, where it blooms straight out of the ground, and it is also known as ‘torch ginger’ because it looks like a torch. The varieties of this genus are just as amazing.
Forest ginger is commonly found in the rainforests of Africa and South-East Asia. It is known by many names, such as Porcelain Rose or Torch Lily.
Its striking colour and exotic taste make it a choice in traditional cooking and local dishes.
For example, in the local cooking of Brunei, torch ginger is used as a garnish and also as a flavour enhancer for dishes such as nasi ulam, rice served with local herbs like cassava leaves. Torch ginger delicately perfumes these dishes, and together with other fresh herbs, it helps to make the nasi ulam fragrant. Torch ginger is also used in preparing asam laksa, as an accompaniment with sambal, and it can also be turned into a light sauce with a little soy sauce and vinegar. In cooking, the hard, oily petals are thrown away and only the red, soft interior is used. Torch ginger, given the scientific name Etlingera elatior, has been used for centuries by the people of Borneo. Its shoots and flowers are regarded as vegetables in cooking, or as a seasoning for laksa soup when finely sliced. Its fruit can also be eaten; in fact, the plant can even be used as a natural shampoo!
Its leaves too have antioxidant, antibacterial and tyrosinase-inhibiting properties. The forest ginger plant has similar characteristics. In the country of Brunei Darussalam, there are 77 recorded species of ginger plants.
There are several types, namely Etlingera brevilabrum, which are used
as decorations, while others are used in traditional medical treatment.
One area rich in forest ginger species is Taman Negara Ulu Temburong, where 46 types have been recorded from the survey carried out by Dr Axel Dalberg Poulsen on an expedition in 1991-1992. Of the more than 1,300 species in the ginger family, only a few types of wild ginger are edible. Forest ginger is not yet used in the production of cosmetic products, but scientific studies show encouraging potential because of the presence of active compounds.
Among them is the presence of the active compound phenol, specifically in chlorogenic acid, which is known to support moisture and skin hydration, while at the same time being able to maintain a youthful appearance. To taste edible forest ginger in Brunei, awda can visit any local market or tamu, such as Tamu Kianggeh. Torch ginger flowers are usually sold in bunches, and awda only needs a couple of stalks to add flavour to a dish or salad.
Slice its root finely and awda will be able to enjoy its fragrance, and will understand why torch ginger has for so long been a choice in local cooking…
On 7 April 2016, Brunei Darussalam’s National Forestry Department celebrates its 18 years. The flora chosen for this year’s theme is Etlingera elatior, better known as torch ginger.
Galangal rhizome is used in various Asian cuisines: for example, in Thailand and Laos it is used in tom yum cooking. Although the taste of ginger is a little like galangal, most cooks who use both of these rhizomes will not substitute one flavour for the other.
Source: MUHIBAH, the Royal Brunei Airlines in-flight magazine, 2016 May-Jun, pages 53-55. Printed in Bahasa Melayu and translated into English for this site; text recovered from the scanned page by OCR and lightly corrected.









