Aromatic Ginger
Get to know kencur (aromatic ginger) — a small, distinctively scented rhizome favored in herbal tonics and traditional dishes. Benefits, nutrition, and how to use it.
What Is Kencur (Aromatic Ginger)?
Kencur (Kaempferia galanga), also known as aromatic ginger or sand ginger, is a small rhizome with a distinctive, quite strong aroma and a slightly bitter-spicy taste. It's smaller in size than ginger or turmeric, but its aroma is far more pungent. Kencur is best known as the main ingredient in beras kencur herbal tonic, but it's also an important seasoning in traditional dishes such as urap (vegetable salad with grated coconut) and rempeyek (crispy crackers).
Nutritional Content of Kencur
Per 100 grams of fresh kencur:
| Nutrient | Amount |
|---|---|
| Calories | ~79 kcal |
| Carbohydrates | ~17 g |
| Fiber | ~1.4 g |
| Potassium | ~176 mg |
| Active compounds | Ethyl cinnamate and essential oils — give the distinctive aroma and warming effect |
Health Benefits
- Helps relieve common cold symptoms — one of kencur's most well-known traditional benefits
- Aids digestion — often consumed as an herbal tonic to relieve bloating
- Has a warming effect on the body — good to consume in cold weather or when the immune system is weak
- Rich in natural antioxidants from its essential oil content
How to Use It in Cooking
- Ground in small amounts — mixed into the seasoning for urap, karedok, or pecel (vegetable salads) to add its distinctive aroma
- Grated or blended — the main ingredient in beras kencur tonic, mixed with soaked rice and tamarind
- Mixed into rempeyek batter — gives the distinctive savory aroma that's characteristic of traditional rempeyek crackers
- Thinly sliced — for certain stir-fry dishes, though rarely used in large amounts
How to Choose & Store
- Choose rhizomes that are firm, solid, and not wrinkled
- The aroma should be sharp and fresh — fresh kencur has a very distinctive smell that's easy to recognize
- Avoid ones that are mushy or moldy
- Store in a cool, dry place, or in the fridge wrapped in paper inside a perforated bag
- Can be grated and frozen in small portions for more convenient use
Things to Watch Out For
Kencur has a very strong aroma — use a small amount at first and adjust to taste, since too much kencur can make a dish taste "medicinal" or too dominant, masking the flavor of other seasonings.
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Practical Tips
- Use it sparingly — kencur is different from other rhizomes; a small amount is already enough to give a strong aroma.
- Wash thoroughly before use — its skin often holds soil due to its small, branching shape.
- Pair with fresh kencur for urap seasoning for a more fragrant result compared to using dried kencur powder.
- For beras kencur tonic, soak the rice for a few hours first so the blended result is smoother and gentler on the throat.
Frequently Asked Questions
What's the difference between kencur and kunyit putih (white turmeric)?
Why does a dish taste "medicinal" when kencur is used?
Can kencur be replaced with another seasoning?
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