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 cuisines.
Beras 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. Unlike the similar
Boesenbergia rotunda (Thai กระชาย
krachai),
K. galanga is not commonly used in Thai cuisine, but can be bought as a dried rhizome or in powder form at herbal medicine stalls. It is known in Thai as
proh horm (เปราะหอม) or
waan horm (ว่านหอม), and in Khmer as
prâh (ប្រោះ) or
prâh krâ-oup (ប្រោះក្រអូប). It is also used in Chinese cooking and
Chinese medicine, and is sold in Chinese groceries under the name
sha jiang (), while the plant itself is referred to as
shan nai ().
Kaempferia galanga has a peppery camphorous taste. == Similar species ==