Alpinia Stems
Estimated Inventory, lb : 0
Description/Taste
Alpinia stems grow upright from underground rhizomes and are slender, elongated, and cylindrical, averaging 1 to 3 meters in height. The stems may appear in various sizes in markets, depending on how they are trimmed before sale, and each stem is pliable and has a smooth, slightly striated, and rubbery exterior. The stems are comprised of several fleshy layers similarly to onions and as the exterior layers are removed, the stem becomes moist and pale. Alpinia stems are only used for their interior white to pale green flesh. The flesh is crisp, crunchy, snappy, and succulent. The flesh also encases fine fibers that can be seen when the stem is broken in half. These fibers are thin and thread-like, sometimes giving the stem a chewy mouthfeel. Alpinia stems are primarily cooked and are favored for their subtle flavoring and aroma. The stems are said to have a light, green, vegetal, and subtly earthy taste.
Seasons/Availability
Alpinia stems are available year-round.
Current Facts
Alpinia, botanically classified as Alpinia nigra, is a general descriptor for an herbaceous plant species belonging to the Zingiberaceae family. The name Alpinia is mainly used throughout Asia as a term to describe the fleshy stems of the species, but the edible rhizomes and young flower buds are also sometimes categorized under this name. Alpinia stems are harvested from wild plants and are gathered for culinary and medicinal use. The plants are not commercially cultivated and are found in limited quantities. In some regions of Asia, especially in Northeastern India where the plants are widely used, Alpinia is considered a vulnerable species to overharvesting. Alpinia is known by several local names throughout Asia, including Tora and Tareng in Assam, Mai-Sawung-Nawk in Mizoram, Pullei in Manipur, Jangli Ada in Bangladesh, Tharai in the Bodo language of Northeastern India, and Noh Kala in Thailand. The stems are typically seen in markets trimmed and tied in curved bundles and are sold as a delicacy. Alpinia stems are utilized for their fleshy interiors and these peeled stems are chopped and cooked in a wide array of savory culinary preparations, typically with strong aromatics.
Nutritional Value
Alpinia stems have not been extensively studied for their nutritional properties. The juice from the plant’s shoots is said to be extracted in Northeastern India and is used to treat intestinal parasitic infections. Other portions of the plant, including the rhizomes, roots, and shoots, are also incorporated into natural medicines throughout Asia for their anti-inflammatory, antifungal, and antibacterial properties. In Assam, extracts of the rhizomes are used in treatments for ulcers and bone fragility. The roots are also pounded and mixed with rice whiskey in Asia as a topical medicine for fungal skin infections.
Applications
Alpinia stems have a mild, green, vegetal, and earthy flavor suited for cooked preparations. The stems must be peeled after purchase and only the interior, pale green to white portion of the stem’s interior is used. Alpinia stems are utilized as a vegetable in savory culinary dishes or used as a subtle flavoring to broths and sauces. Once prepped, the stems can be chopped into smaller pieces and stir-fried, boiled, steamed, or sauteed. In Assam, Alpinia stems are utilized in tora gojali, a stir-fry of vegetables and aromatics, or they are added to tora gaaz, a steamed dish. The stems are also pickled, developing a light-pink hue, and are served with fish dishes in Nagaland. Try cooking Alpinia stems in curries, egg dishes, or with banana flowers for enhanced flavoring. The stems are also finely chopped and added to fishcakes in Thailand as a subtle flavoring. Beyond the stems, the rhizomes are utilized in various culinary preparations, like galangal. The leaves are also used as a wrapping for meats and rice in steamed preparations. Alpinia stems pair well with eggplant, potatoes, tomatoes, aromatics such as garlic, ginger, red onions, and chile peppers, spices including cumin, turmeric, and coriander, meats such as fish, poultry, and pork, lentils, mustard leaves, Sichuan pepper leaves, and sesame seeds. Whole, unwashed stems should be immediately used after harvest or purchase for the best quality and flavor. They will also last for a few days when stored in a sealed container in the refrigerator.
Ethnic/Cultural Info
Alpinia nigra is traditionally utilized during the Nangal Dhowa, an annual festival held during the harvest season in Nangal Bhanga, India. Nangal Bhanga is a village in Nagaon district of Assam, India, and Nangal Dhowa, the “washing the plough” festival, is typically held on the last day of the month of Bhada, a term used within the Hindu calendar. Bhada primarily correlates to a time between August and October and the annual Assamese festival celebrates the end of the harvest season, especially the end of the rice harvest. Rice is served at almost every Assamese meal and is valued for its extended storage capabilities and filling nature. During Nangal Dhowa, it is customary for communities to prepare rice cakes known as pithas. These cakes are wrapped in Alpinia leaves, locally known in Nangal as Tora, and steamed to develop a soft and tender consistency. The leaves also impart a faint fragrance in the rice and these cakes are eaten with lentils or duck. Making pithas is a community event and the specialty cakes are viewed as a seasonal delicacy to celebrate the harvest. Recently, there has been a movement to use banana leaves as an Alpinia leaf substitute. Some organizations within this region are raising awareness of the vulnerable populations of Alpinia in Assam and are encouraging communities to abstain from using the leaves during the festival to help stabilize the population for future harvests.
Geography/History
Alpinia nigra is a species native to Asia and has been growing wild throughout parts of India, Sri Lanka, Bhutan, Bangladesh, Burma, Thailand, and China since ancient times. Much of the species’ history has been undocumented as the plants have remained primarily wild and only a few records summarizing its history are mentioned in various scientific papers. Alpinia nigra has remained mostly localized to Asia and may have been introduced in small quantities to other regions worldwide as a novelty in home gardens or botanical gardens. Alpinia nigra is commonly found throughout Northeastern India, especially in Tripura, Assam, Mizoram, and Nagaland, and is utilized for culinary and medicinal purposes. The species thrives in moist, damp soil and is often found in forests alongside streams, rivers, canals, and in low-lying areas. Today, Alpinia nigra is foraged from wild plants and the rhizomes, stems, and young flower buds are used for varying purposes across South Asia, Southeastern Asia, and East Asia. The Alpinia nigra featured in the photograph above was sourced through the New Market in Dimapur, a city in Nagaland near the border of Assam in Northeastern India.
