Zedoary
Inventory, lb : 0
Description/Taste
Zedoary varies in size, depending on its growing conditions, and is primarily a foraged, wild species. The small, irregularly shaped underground rhizomes are the most common portion of the plant seen in markets. These rhizomes are knobby, gnarled in appearance, and have a rough, textured, and dry dark brown exterior. When sliced open, their flesh ranges in color from cream-colored, orange, to yellow hues and has a dense, chewy, crisp, and moist nature. Zedoary also bears upright pseudostems that develop from the branching network of underground rhizomes. These pseudostems are thick, fleshy, and light to dark green. The leaves are pale green when young and become dark green with a signature dark purple to maroon stripe down the middle. The leaves also bear a smooth, lightly striated, and rubbery feel and are lanceolate in shape, tapering to a pointed tip. Different parts of Zedoary are used for medicinal and culinary purposes. The rhizomes are the main portion incorporated into culinary dishes and have a distinct fruity aroma with a musky, bitter, and ginger-like taste.
Seasons/Availability
Zedoary is available year-round.
Current Facts
Zedoary, botanically classified as Curcuma zedoaria, is an herbaceous species belonging to the Zingiberaceae family. The perennial species is native to Asia and is comprised of underground rhizomes that produce leafy, upright plants reaching up to 1.2 meters in height. Zedoary is a collective name for all parts of the plant, and the species is known by many names, including Kentjur, Lashing, White Turmeric, Gajutsu, Kunyit Putih, and Temu Putih. Zedoary is primarily utilized for its aromatic and pungent underground rhizome. This fleshy, fibrous rhizome is foraged from wild and home garden plants on a small scale for medicinal and culinary purposes. Zedoary was once widely known throughout Asia as spice, flavoring, and medicine, but over time, it faded from popularity as other types of ginger and turmeric increased in notoriety, becoming a rare species. Despite its culinary decline, the species has become a specialty tropical ornamental plant for home garden landscapes.
Nutritional Value
Zedoary is mainly utilized for its rhizomes in natural medicines. The rhizomes are believed to help relieve symptoms associated with indigestion, bloating, upset stomachs, and nausea and are commonly chewed in small pieces to release their essential oils and medicinal properties. The rhizomes are also said to help purify the blood in the body and help to fight against infections. While less common, the juice from Zedoary leaves is extracted and used in various treatments for leprosy and edema or fluid retention. In some communities in Northeastern India, the rhizomes are made into a paste and used topically to reduce inflammation, and the roots are sometimes made into a medicinal tea or chewed to help with dental and gum issues.
Applications
Zedoary is utilized in culinary preparations for its edible rhizomes. The rhizomes must be washed before use and are typically peeled to remove their fibrous nature. A little of the rhizome goes a long way and peeled portions can be grated fresh into various salads, chutneys, condiments, and slaws. Zedoary can also be ground into a paste with other aromatics for curries or pickled as a tangy element in dal. It is customary for the rhizomes to be used fresh to capture their distinct flavor and aroma, but they are sometimes incorporated into spice blends dried and ground into a powder. In Thailand and India, sliced fresh Zedoary is added to various vegetable dishes, soups, and fish recipes. Young flowers are also occasionally boiled and eaten with fish in communities in India. Beyond fresh uses, dried rhizomes are ground into a powder and used as a thickener. Zedoary pairs well with lime juice, salt, cumin, cardamom, ginger, and garlic. Whole, unpeeled rhizomes will keep for a few weeks when stored in a container in the refrigerator’s crisper drawer.
Ethnic/Cultural Info
Zedoary is also known as Amb Halad or Amba Haldi in India, a name derived from its rhizome’s fruity fragrance. Amb roughly translates to mean “mango” in some regions of India, and Zedoary rhizomes were given this moniker as they are said to release a fragrance similar to a mixture of mango, ginger, and turmeric. Zedoary rhizomes are popularly steam distilled in India into an essential oil called nar kachur oil. The extracted liquid has a golden yellow hue and a viscous consistency. Nar Kachur oil is often combined with lavender oil or sandalwood and releases a warm, spicy, and herbaceous aroma. The oil was once favored throughout Asia and Europe for use in perfumes, cosmetics, and soaps. It was also mentioned in various texts as a beneficial element in natural medicines, including in the writings of Nicholas Culpeper, a well-known 17th century botanist.
Geography/History
Curcuma zedoaria is thought to have origins in areas of Southeast and Southern Asia. The species has been growing wild since ancient times. Beyond its site of origination, much of the history of the species is unknown. Curcuma zedoaria has historically spread to regions outside of this native area through human intervention and trade. The species is notably found in the Pacific Islands and Madagascar. Curcuma zedoaria is also believed to have been introduced into Europe sometime around the 6th century. In the modern day, the species has been planted in home landscapes, botanical gardens, and propagated through select nurseries, allowing plants to naturalize in small populations worldwide. Curcuma zedoaria thrives in subtropical to tropical regions and is mainly found in gardens and forested regions. The rhizomes are the main portion of the plant found in fresh markets, and they can also be found dried through natural medicine shops. Zedoary leaves are only foraged and not sold in markets. The Zedoary featured in the photograph above was sourced through Jakhama Village, a community near the capital city of Kohima in Nagaland, Northeastern India.
