Spice of the Week – Zedoary

March 7, 2011 at 3:05 PM | Posted in spices and herbs | 1 Comment


Zedoary is the name for a perennial herb and member of the genus Curcuma Linn., family Zingiberaceae. The plant is native to India and Indonesia. It was introduced to Europe by Arabs around the sixth century, but its use as a spice in the West today is extremely rare, having been replaced by ginger.

Spice Description
Zedoary is a rhizome with a thin brown skin and a bright orange, hard interior. It’s smell is similar to turmeric and mango. Because of the mango-like fragrance, zedoary is called amb halad in many Indian languages (amb means mango). It is sold as a powder (kentjur in Chinese shops), or dried and sliced with a gray surface with a yellow to gray-white interior. There are two types of zedoary sold in Indian markets – Curcuma zedoaria or ‘round’ which is small and fat like ginger, and Curcuma zerumbet, or ‘long’ which is long and slender like turmeric.

Plant Description and Cultivation
Zedoary grows in tropical and subtropical wet forest regions. It is a rhizome, or underground stem, like turmeric and ginger. The rhizome is large and tuberous with many branches. The leaf shoots are long and fragrant, reaching 1m (3ft) in height. The plant bears yellow flowers with red and green bracts. Pieces of the rhizome are planted, taking two years to mature before it can be harvested..

Preparation and Storage
Dried zedoary is ground to a powder in a pestle and mortar. Store in airtight containers..
Culinary Uses
The edible root of zedoary has a white interior and a fragrance reminiscent of mango; however, its flavour is more similar to ginger, except with a very bitter aftertaste. In Indonesia, it is ground to a powder and added to curry pastes, whereas in India, it tends to be used fresh or in pickling.

Attributed Medicinal Properties
Zedoary is valued for its ability to purify the blood. It is an antiseptic and a paste applied locally to cuts and wounds helps healing. It is used as an aid to digestion and to relieve flatulence and colic. The starch, shoti, is easily digested and nutritious so is widely used as part of an Eastern regimen for the sick or for the very young.

Advertisement

1 Comment »

RSS feed for comments on this post. TrackBack URI

  1. […] Spice of the Week – Zedoary […]


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Blog at WordPress.com.
Entries and comments feeds.

Embracing Wisdom

Life, food, wellness and love

The Breakfast Runner

stories of an avid coffee-drinking, pancake-eating marathoner

A Different Season

Seasons of life, food, and change.

Recipe Rampage

Recipes without the fluff!

www.Kristi'sCountryKitchen.com

Gluten Free Baking Made Easy

C and C Dish

Mother and Daughter dish about recipes and whatever we want

What Jessi Eats

A girl on a journey. A journey to living a healthy lifestyle.

Battle Ready Women

A Faith Based Lifestyle Blog And Brand

PoPo Pigs Out

Cook. Eat. Share.

Millennial Cooks

Cooking and baking within a gluten-free and flexible dieting lifestyle

Married for the Meals

for the love of good food

Nimble Veggies

Fast Vegetarian Recipes From Around the World

Eden Recipes

Plant-based, whole-foods, (mostly) gluten-free

I Didn't H(ate) That

Culinary (Mis)adventures with an Enthusiastic Amateur

The Radish Room

totally RAD food

%d bloggers like this: