TORCH GINGER : BONGKOT
Torch ginger is an especially tall wild ginger with long green leaves and glorious rosy pink flower that look similar to waratahs when in bloom. Both the young shoot and bud are used in cooking. The juicy young shoot can be easily ground in to a paste, or bruised and added whole like lemongrass. The bud is eaten raw like a herb in certain sambals or fragrant rice, or added as an aromatic to curries and soups. It has an intriguing flavour which is redolent of rose petals and shallots combined,and is particularly delicious with seafood.
LEMONGRASS : SEREH
Lemongrass is a tropical grass with a bulbous root and thin blade like leaves. It has a distinctive lemon flavour that blends magically with all the other spices, especially when added to soups, curies, and sambals. The white part or stalk is mainly used, up to 10 centimetres (4 inches) from the base, it can be ground, chopped or tied into a knot.
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