Torch Ginger price

Torch Ginger

Torch ginger (Etlingera elatior) is a plant in the Zingiberaceae family. It is native to Southeast Asia and is used as a spice, medicine, and ornamental plant. The plant grows to a height of 3-4 m (10-12 ft). The flowers are borne in a inflorescence at the end of each branch. The flower bracts are red, and the flowers themselves are white with yellow or red stripes running along the length of the petals. The plant is harvested for its rhizome, which is used fresh or dried and ground into a powder. The rhizome can also be boiled and eaten as a vegetable. The leaves and flowers of the plant are also used in cooking. Torch ginger is used to flavor a variety of dishes, including soups, curries, stir-fries, and salads. It can also be used as a decoration or garnish. The plant has a number of medicinal uses. The rhizome is used to treat stomachaches, flatulence, and nausea. It is also used as a diuretic and expectorant. The leaves are used to treat diarrhea and the flowers are used to treat skin diseases. Torch ginger is a perennial plant and can be grown in pots or in the ground. The plant prefers a sunny location and well-drained soil. When growing torch ginger in pots, it is important to use a pot that is at least 18 inches wide so that the roots have room to grow. Torch ginger should be fertilized every two weeks during the growing season. To harvest torch ginger, the flowers and leaves are cut from the plant. The roots can also be harvested, but they are not typically used in cooking. Torch ginger can be stored in a cool, dry place for up to a month. Torch ginger is a versatile ingredient that can be used in many different dishes. It can be added to soups, stews, curries, and stir-fries. The flowers can also be used to make tea. Torch ginger has a strong, spicy flavor and is often used to add flavor to curries and other dishes. Torch ginger is also grown in Thailand, Malaysia, India, and Sri Lanka. In Thailand, the plant is known as "sa-un" (สะอึ่ง) and is used extensively in Thai cuisine, particularly in curries and salads. In Malaysia, it is called bunga kantan (malay for "flower bud") and is used in many Malaysian dishes. In India, it is known as "bhut jolokia" (भूत जोलोकिया) and is used in various curries. Sri Lanka's version of the plant is known as "ranawara" (රණවර). Torch ginger is also cultivated in the Hawaiian Islands, where it is known as "awapuhi". It is used in various traditional Hawaiian dishes, such as poke and lomi salmon. The plant is also grown in Puerto Rico, where it is known as "comino de la India" or "torch ginger". Torch ginger is a popular ingredient in Southeast Asian cuisine. It imparts a unique flavor and aroma to dishes and is often used as a garnish or decoration. The flower buds can be eaten raw, cooked, or pickled. They are commonly used in salads, curries, soups, and stir-fries. The leaves of the plant are also edible and are often used as wrappers for steamed dishes.

Global torch ginger production

Torch ginger, also known as Etlingera elatior, is a plant in the Zingiberaceae family. It is native to Indonesia, Malaysia, and Thailand. The plant grows to a height of 2-3 m and has long elliptical leaves. The flowers are yellow with red or orange throats. The fruit is a capsule with many small, black seeds. Torch ginger is cultivated for its ornamental value and for use in cooking. The leaves and flowers are used as garnishes or to add flavor to food. The bulbs are sometimes pickled or made into a paste. Torch ginger is also used in traditional medicine. Global production of torch ginger is estimated to be about 1,000 metric tons per year. The majority of torch ginger is grown in Indonesia, followed by Malaysia and Thailand. Torch ginger is also cultivated in other countries in Southeast Asia, as well as in India, Sri Lanka, and the Philippines. The demand for torch ginger is increasing due to its use in both the food and cosmetics industries. Torch ginger is used as an ingredient in perfumes, soaps, and lotions. It is also used in food preparation, such as in the making of curries. Torch ginger can be purchased fresh, dried, or powdered. It is also available in oil and paste form.