Black Ginger
Inventory, lb : 0
Description/Taste
Black ginger rhizomes are typically small in size, averaging 1 to 2.5 centimeters in diameter and 2 to 6 centimeters in length, and have an irregular appearance, forming in gnarled, odd shapes, depending on the growing environment. Most rhizomes have an oblong, lumpy, to knobbed shape and are enveloped in a thin, rough, textured, dry, fibrous tan to brown skin. This skin can easily flake off the rhizome and newer shoots showcase a lighter yellow-ivory hue. Underneath the skin, the flesh is dense, solid, firm, and slightly moist. The flesh also varies in color from yellow, dark brown-black, to dark purple and has a snappy, crunchy, fibrous, and chewy consistency when raw. Black ginger releases a spicy, pungent, and warm aroma when sliced open. The rhizomes are edible raw or cooked and have a strong, bitter, astringent, and earthy taste.
Seasons/Availability
Black ginger is available year-round.
Current Facts
Black ginger, botanically classified as Kaempferia parviflora, is a rare species belonging to the Zingiberaceae family. The herbaceous plant is comprised of underground branching rhizomes that produce upright, leafy stalks reaching 20 to 90 centimeters in height and the rhizomes are hand-harvested after the leaves wither. Black ginger is a general descriptor for the entire plant, but the rhizomes are the most notable portion, utilized in medicinal and culinary preparations. The species is also known as Thai Ginseng, Thai Black ginger, Black Galingale, Krachaidum, and Krachai Dum, a name derived from Thai meaning “Black Galangal.” It is important to note that Black Galangal and Black ginger are often used interchangeably in markets. There is another rhizome, known as Black Turmeric, that is also sold in markets, but this is a separate species and should not be confused with the two. Black ginger rhizomes are one of the most significant herbal ingredients in natural medicines practiced in Thailand and have been used in remedies since ancient times. In the modern day, Black ginger rhizomes are still used in medicines and are grown on a small scale throughout Asia.
Nutritional Value
Black ginger is incorporated into natural practices for its anti-inflammatory, antihistamine, antibacterial, and antioxidant properties. The rhizomes are widely used in tea, capsule, oil, ointment, and powdered form throughout Southeast Asia and contain flavonoids and polyphenols to protect the overall health of the body, reduce inflammation, and guard the cells against the damage caused by free radicals. They are also incorporated into various remedies fresh and are eaten straight, boiled, or pressed to extract juices. In natural medicines in Thailand and Cambodia, Black ginger rhizomes are thought to help improve stamina, protect against fevers and colds, lessen headaches, and boost circulation.
Applications
Black ginger has a bitter, astringent, and aromatic nature not commonly utilized for culinary preparations. The rhizomes can be peeled and finely chopped into savory dishes such as salads, rice, stir-fries, soups, and stews, but this species is mainly utilized for medicinal purposes. In Southeast Asia, Black ginger is pickled in honey and chewed as a health tonic when traveling long distances. The rhizomes are also sliced into thin pieces and steeped in hot water to create tea. In Nagaland and parts of Thailand, Black ginger is added to green tea and is combined with honey for enhanced flavoring. The rhizomes are also chopped and used to produce a popular wine, especially in Thailand. Dried Black ginger is ground into a powder and is sometimes used as a flavoring or spice in select culinary dishes. It can also be mixed into coffee and various beverages. Black ginger should be immediately used when freshly harvested for the best quality and flavor. The rhizomes can also be dried for extended use.
Ethnic/Cultural Info
Black ginger is commonly consumed by Muay Thai fighters in Thailand as a method to improve stamina and endurance. The rhizome is believed to enhance blood flow, improve recovery, and enhance cardiovascular health and is primarily made into a tea that is consumed before and after training and competitions. Black ginger is often praised for its health benefits in natural medicines throughout Thailand and though only a few studies have been done, the rhizome has remained one of the most popular local ingredients in natural remedies. Muay Thai is the traditional fighting style of Thailand and is derived from ancient styles once used during war and other conflicts. The first major milestone that contributed to Muay Thai’s popularity occurred during the life and reign of King Prachao Sua, from 1697 to 1709 CE. King Sua had a passion for combat and often competed in disguise in local fighting rings across Thailand. He also made the nation’s army continue to train in times of peace, forming the foundations of Muay Thai as an official fighting style. Later in 1774, Thai soldier Nai Khanom Dtom famously defeated ten of Burma’s best boxers when he was a prisoner of war in Burma. This story is celebrated annually among Muay Thai communities and his foundations and principals helped form the style in the modern day, earning him the nickname the “Father of Muay Thai.” Muay Thai was officially declared a distinct fighting style and sport in the early 1930s, and it quickly became an internationally practiced form.
Geography/History
Black ginger is native to Southeast Asia and has been growing wild since ancient times. The species is thought to have origins in Thailand and Laos and was historically used as a culinary and medicinal ingredient. Over time, Black ginger spread in cultivation throughout subtropical and tropical regions in Southeast, Southern, and East Asia, including Cambodia, Myanmar, India, Bangladesh, Vietnam, China, Sumatra, Borneo, the Philippines, Malaysia, and Burma. Much of the history of Black ginger is unknown as the species has remained primarily wild. Some communities cultivate the species on a small-scale, but major production has been limited. The most information about Black ginger has arisen from Thailand as the rhizome has been a natural aid for thousands of years and is still currently being used. Today, Black ginger is found in Asia and the rhizomes are occasionally sold in fresh and dried forms through local markets. The Black ginger featured in the photograph above was sourced through a grower near Kohima, the capital city of Nagaland. Black ginger is cultivated in very small quantities in the Northeast Indian states of Nagaland, Assam, and Manipur. In Nagaland, Black ginger is not sold commercially and is only cultivated among a few villages for medicinal use.
