Kacholam (kaempferia galanga)

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Kaempferia galanga is used as a spice in cooking in Indonesia, where it is called kencur (‘cekur’ in Malaysia), and especially in Javanese and Balinese cuisinesBeras kencur, which combines dried K. galanga powder with rice flour, is a particularly popular jamu herbal drink. Its leaves are also used in the Malay rice dish, nasi ulam.


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Kaempferia galanga, commonly known as kencuraromatic gingersand gingercutcherry, is a monocotyledonous plant in the ginger family, and one of four plants called galangal. It is found primarily in open areas in Indonesia, southern ChinaTaiwanCambodia, and India, but is also widely cultivated throughout Southeast Asia.


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