Kaempferia galanga
Spice Lily ( Kaempferia galanga )
The Spice Lily ( Kaempferia galanga ) is a native to India plant of the ginger family ( Zingiberaceae ). In addition to the use as a spice, the rhizome is traditionally used medicinally.
Description
The Spice Lily is a stemless perennial herbaceous plant that reaches stature heights of 10 to 15 cm. She lays in bad weather a rest phase, after which they cast out again. The plant is usually from two to four purple - green leaves that are 7-14 cm long and 4-9 cm wide. The leaf shape is elongated, round, strongly narrowing toward the tip and tapered.
The inflorescence is a terminal -standing bundle, blooming in the only one of the purple -drawn, white flowers for a short time. The bloom form a long, slim tube with a length of 2.5 cm, 1.5 cm long cloth and a 2.5 cm long labellum, which is clearly divided into two lobes.
Use
In China, the spice lily is used as a spice, for example, by adding a few slices of the dried rhizome with braised in soy sauce meat. In Indonesia, grind the fresh rhizome into a paste with which to flavor meat or vegetable dishes. Such trituration with other spices and shallots are typical of the Balinese cuisine. In Indonesia, the Spice Lilies " root " is part of the popular tonic " Jamu ".
In traditional medicine, the rhizome is used mainly for toothache or a shampoo against dandruff and Grind. Both the Ayurvedic and traditional Chinese medicine ( TCM) use it.
It acts as a stimulant, stomachic and promotes bloating. Externally, the spice lily is also used against abdominal pain, swelling and rheumatism. Study, Japanese scientists confirmed the cytotoxic effect of some constituents of the rhizomes.