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The plant grows from rhizomes in clumps of stiff stalks up to 2 metres (6 ft 7 in) in height with abundant long leaves that bear red fruit. [9] It is an evergreen perennial. [9] This plant's rhizome is the "galangal" used most often in cookery. It is valued for its use in food and traditional medicine.
Kaempferia galanga is used as a spice in cooking in Indonesia, where it is called kencur ('cekur' in Malaysia), and especially in Javanese and Balinese cuisines. Beras kencur, which combines dried K. galanga powder with rice flour, is a particularly popular jamu herbal drink.
Tetrapanax papyrifer, the rice paper plant (通草—tong cao), is an evergreen shrub or small tree in the family Araliaceae, the sole species in the genus Tetrapanax. [ 1 ] [ 2 ] The specific epithet is frequently misspelled as "papyriferum", "papyriferus", or "papyrifera".
The medical ethnobotany of India is the study of Indian medicinal plants and their traditional uses. Plants have been used in the Indian subcontinent for treatment of disease and health maintenance for thousands of years, and remain important staples of health and folk medicine for millions.
Ginataang langka, is a Filipino vegetable stew made from unripe jackfruit in coconut milk and spices. The dish includes a wide variety of secondary ingredients like seafood, meat, and other vegetables. The dish also commonly adds bagoong alamang (shrimp paste) and may be spiced with chilis or soured with vinegar.
Suman, or budbud, is an elongated rice cake originating in the Philippines. It is made from glutinous rice cooked in coconut milk, often wrapped in banana leaves, coconut leaves, or buli or buri palm leaves for steaming. It is usually eaten sprinkled with sugar or laden with latik. A widespread variant of suman uses cassava instead of glutinous ...
Kampō (or Kanpō, 漢方) medicine is the Japanese study and adaptation of traditional Chinese medicine.In 1967, the Japanese Ministry of Health, Labour and Welfare approved four kampo medicines for reimbursement under the National Health Insurance (NHI) program.
Ginataang munggo, also known as lelut balatung in pampanga or tinutungang munggo, is a Filipino glutinous rice gruel dessert with toasted mung beans, coconut milk, and sugar. It is typically flavored with vanilla or pandan leaves. Corn and fruits like jackfruit or banana may also be added. It is a type of lugaw and ginataan. [1] [2] [3] [4]