Torch ginger flower (Bongkot)
(Torch ginger flower, Ginger flower, Red ginger lily, Torchflower, Torch lily, Wild ginger, Honjé, Combrang, Kecombrang, Cekala, Bunga kantan, Philippine wax flower, Goda olu, Goda nelum, Siddartha, Huoju jiang, Indonesian tall ginger, Boca de dragón, Rose de porcelaine, Dala, Porcelain rose, ගොඩ ඕලු, ගොඩ නෙලුම්, සිද්ධාර්ථ, 火炬姜, ดาหลา)
The torch ginger flower is the striking bloom of the Etlingera elatior plant, known for its vibrant colors and unique appearance.
It features a tall, cone-shaped spike that resembles a torch, hence its name, with layers of bracts that can be pink, red, or white. These bracts are waxy and petal-like, surrounding small, actual flowers that emerge from the bracts' tips. The torch ginger flower is not only celebrated for its ornamental beauty but also for its culinary and medicinal uses, particularly in Southeast Asian countries.
In culinary contexts, especially in Indonesian, Malaysian, and Thai cuisine, the buds of the torch ginger flower are highly prized. They are known for their distinct, slightly spicy and aromatic flavor, which is a blend of citrusy and floral notes.
The buds are often used fresh in salads, sambals (a type of chili paste), and as a flavoring in soups and curries. The unique taste of torch ginger flower adds depth and complexity to dishes, making it a beloved ingredient in the regional culinary traditions.
