Red Ball Ginger Flowers
Estimated Inventory, lb : 0
Description/Taste
Red Ball ginger inflorescences are nicknamed flowers, but the oval to oblong, pinecone-shaped heads encase both bracts, liquid, and flowers. The spongy, waxy bracts are tightly stacked and layered into a tapered formation, averaging 9 to 10 centimeters in length and 4 to 5 centimeters in diameter, and in between each bract are tiny flowers. When the bracts are young and green, the flowers remain hidden within the bracts. As the bracts mature, white to yellow flowers emerge between the layers and bloom along the entire inflorescence length. These flowers are fleeting and are only open for a few hours. They also bloom from the top of the inflorescence to the bottom. In addition to the flowers, the inflorescences are filled with a slippery, slightly viscous, transparent liquid. This liquid gives the heads a heavy, dense feel and easily bursts from the bracts when squeezed. Red Ball ginger inflorescences emit a faint ginger-like aroma and are utilized for their liquid and scent. They are not eaten and are primarily an ornamental portion of the plant.
Seasons/Availability
Red Ball ginger produces inflorescences in the summer through early fall, typically between July and September.
Current Facts
Red Ball ginger, botanically classified as Zingiber zerumbet, is a tropical, herbaceous species belonging to the Zingiberaceae family. The species is comprised of underground rhizomes that produce upright leafy stems that rise above the soil and can grow two meters in height. In the summer, shoots appear with a fleshy, cone-shaped head that eventually sprouts many tiny white to yellow flowers. Red Ball ginger is primarily known for its rhizomes and large seasonal inflorescences, which are both used in medicinal applications. Red Ball ginger is known by several names worldwide, including Red Bulb ginger, Red ginger, Phoenix ginger, Bitter ginger, Wild ginger, Pinecone ginger, Shampoo ginger, Lempoyang in Malaysia and Indonesia, Hong Qiu Jiang in China, and Awapuhi or Awapuhi Kuawihi in Hawaii. The species acquired its Red Ball ginger moniker in Asia from its coloring-changing bracts, transforming from green shades to fiery, bright red hues. These bracts look like a flaming ball or red candle on the plant, eventually giving them their Red Ball name. In the modern day, Red Ball ginger has remained chiefly a home garden or wild species. The rhizomes and bracts are harvested for ornamental, medicinal, and culinary uses in their native growing regions.
Nutritional Value
Red Ball ginger plants are mainly examined for their nutritional properties in their rhizomes, commonly referred to as Bitter ginger in fresh markets. The rhizomes are a source of fiber to stimulate the digestive tract, potassium to balance fluid levels within the body, and vitamin C to strengthen the immune system. The rhizomes also contain magnesium to control nerve functioning, calcium to build strong bones and teeth, and antioxidants to protect the cells against external environmental damage. In natural medicines, the rhizomes are customarily incorporated into tonics and tea as a remedy for colds, fevers, fatigue, and stomach aches. The rhizomes are also used as a painkiller for teeth and sore throats or consumed to warm the body and increase circulation. The bracts are filled with a clear, slippery liquid. This liquid is extracted and has been studied for its anti-aging and anti-oxidation properties. Some studies, including a patent in 2023, have indicated that this liquid may help protect against free radicals, increase antioxidant enzymes to fight against aging, and assist in maintaining overall health.
Applications
Red Ball ginger is used in culinary preparations to enhance flavor. The rhizomes are the main portion of the plant used in cooking, and only a small portion is used due to its intense taste. Red Ball ginger rhizomes can become bitter and unpalatable if used excessively. The rhizomes can be peeled, grated, and incorporated as a spice similar to common ginger in curries, soups, rice dishes, and sauces. Beyond the rhizomes, young Red Ball ginger inflorescences can be boiled and eaten as a vegetable. They are commonly stir-fried. Red Ball ginger leaves are also used to wrap meats and fish in cooking. The leaves keep the fish and meat from drying out and add a subtle ginger-like flavoring. The leaves and stalks are also layered on grills or in underground ovens to add aroma to the cooking meats. Red Ball ginger rhizomes will keep the longest out of all parts of the plant in a cool and dry place. The inflorescences, leaves, and stalks should be immediately used after harvest for the best quality and aroma.
Ethnic/Cultural Info
Red Ball ginger inflorescences are famous for their liquid-filled nature. The pinecone-like, layered bracts produce and store a slippery, thick, and vitamin-filled liquid known as mucilage. This viscous liquid can be extracted from the bracts by squeezing and is collected as a natural beauty product. The amount of liquid obtained from each inflorescence varies by age and growing environment. Once extracted, this liquid is used as a natural shampoo or conditioner. The mucilage has a pleasant, gingery scent and helps reduce dandruff, remove lice, add shine, and soften the hair. In the early 21st century, the liquid is also being incorporated into soaps, skincare products, and other beauty products as a commercial product worldwide. In Taiwan, Red Ball ginger inflorescences are popularly used in ornamental flower arrangements. The bright red, moisture-filled bracts are believed to have a calming, stable presence, according to Feng Shui, and are thought to allow wealth and prosperity to flow into the household. They are also viewed as a symbol of beauty and mystery, connected to the spiritual realm, leading them to be used in seasonal arrangements for religious occasions.
Geography/History
Red Ball ginger is native to tropical Asia and Australasia regions and has been growing wild since ancient times. The plant thrives in moist, shady spots and often grows alongside riverbanks, streams, lakes, roadsides, forests, farms, and damp hillsides with humus-rich soils. In the early ages, Red Ball ginger was viewed as a medicinal plant in Asia, utilized for its rhizomes. Over time, other portions of the plant were incorporated into various culinary, medicinal, and ornamental applications. Polynesians also notably carried the plant in their canoes, spreading the species to the Hawaiian Islands sometime between 1400 BCE and 12 CE. The species was later introduced to tropical regions worldwide. In Taiwan, the species was thought to have arrived sometime during the 1920s. Today, Red Ball ginger is not commercially produced and is mainly found in the wild or home gardens. The species is a valued houseplant in tropical landscapes and container growing for its aesthetic qualities. Local retailers throughout Southeast Asia also cultivate the plant on a small scale to sell the rhizomes for medicinal and culinary purposes. Red Ball ginger is found throughout Southeast Asia, including Sri Lanka, India, Myanmar, Laos, Vietnam, Thailand, Cambodia, Malaysia, and Indonesia, in southern islands of China, Taiwan, Australia, Oceania, Hawaii, Southern Florida, and Central America. The Red Ball ginger inflorescences in the photograph above were harvested from a wild plant on the property of a local farm in Kaohsiung, Taiwan.
