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| − | '''''Etlingera elatior''''' (also known as torch ginger, ginger flower, red ginger lily, torch lily, wild ginger, ''combrang, bunga kantan'', Philippine wax flower, 火炬姜 ({{zh-sp|p= Huǒjù jiāng}}), Indonesian tall ginger, ''boca de dragón, rose de porcelaine'', and porcelain rose) is a species of [[herbaceous]] [[perennial plant]]. [[Botanical synonym]]s include ''Nicolaia elatior'',<ref name=Riffle>Riffle, Robert Lee (1998). ''The tropical look: an encyclopedia of dramatic landscape plants'', Timber Press, {{ISBN|978-0-88192-422-0}}, p. 167</ref> ''Phaeomeria magnifica'',<ref name=Riffle /> ''Nicolaia speciosa'', ''Phaeomeria speciosa'', ''Alpinia elatior'', and ''Alpinia magnifica.''
| + | [[Category:Zingiberaceae]] |
| − | | + | [[Category:Plants for Keenan to eat]] |
| − | The showy pink flowers are used in decorative arrangements, ''bunga kecombrang'', are an important ingredient across Southeast Asia. In North Sumatra (especially in Karo tribe), the flower buds are used for a stewed fish dish called ''Arsik ikan mas'' (Andaliman/Szechuan pepper-spiced carp). In Bali, people use the white part of the bottom part of the trunk for cooking chilli sauce called "Sambal Bongkot", and use the flower buds to make chilli sauce called "Sambal Kecicang". In Thailand, it is eaten in a kind of [[Thai salad]] preparation.<ref>[https://web.archive.org/web/20120801195651/http://www.plantgenetics-rspg.org/schoolbot_club/index.php?name=webboard&file=read&id=44 ความคิดเห็นที่ 15 - สวัสดีครับป้าอัม ลุงไก่] <!-- domain expired --></ref>{{unreliable source?|reason=Based on Google Translate, this appears to be just a commercial sales site|date=January 2018}}
| + | [[Category:Plants for Keenan to eat in Indonesia]] |
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| − | In [[Karo people|Karo]], it is known as ''asam cekala'' (''asam'' meaning 'sour'), and the flower buds, but more importantly the ripe seed pods, which are packed with small black seeds, are an essential ingredient of the Karo version of ''[[Sayur Asem|sayur asam]]'', and are particularly suited to cooking fresh fish.
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| − | == Chemistry ==
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| − | From the leaves of ''E. elatior'', three [[caffeoylquinic acid]]s, including [[chlorogenic acid]] (CGA), and three [[flavonoid]]s, [[quercitrin]], [[isoquercitrin]] and [[catechin]], have been isolated.<ref name="chan2009">Chan, E.W.C. (2009). “Bioactivities and chemical constituents of leaves of some ''Etlingera'' species (Zingiberaceae) in Peninsular Malaysia”. Ph.D. thesis, Monash University, 305 p., http://arrow.monash.edu.au/hdl/1959.1/149589</ref> Content of CGA was significantly higher than flowers of ''Lonicera japonica'' (Japanese honeysuckle), the commercial source.<ref name="chan2009a">{{cite journal
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| − | |last=Chan
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| − | |first=E.W.C.
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| − | |last2=Lim
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| − | |year=2009
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| − | |first2=Y.Y.
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| − | |last3=Ling
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| − | |first3=S.K.
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| − | |last4=Tan
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| − | |first4=S.P.
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| − | |last5=Lim
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| − | |first5=K.K.
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| − | |last6=Khoo
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| − | |first6=M.G.H.
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| − | |title=Caffeoylquinic acids from leaves of ''Etlingera'' species (Zingiberaceae)
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| − | |journal=LWT - Food Science and Technology
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| − | |volume=42
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| − | |issue=5
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| − | |pages= 1026–1030
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| − | |doi=10.1016/j.lwt.2009.01.003|display-authors=etal}}</ref> A protocol for producing a standardized herbal extract of CGA from leaves of ''E. elatior'' (40%) has been developed, compared to commercial CGA extracts from honeysuckle flowers (25%).<ref name="chan2009" />
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| − | ==Gallery==
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| − | {{Gallery
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| − | |title=''Etlingera elatior''
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| − | |footer=
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| − | |width=150
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| − | |lines=2
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| − | |File:Etlingera elatior Torch Ginger, Luang Phabang トーチジンジャー, ルアンパバーン DSCF6454.JPG|[[Luang Prabang]], [[Laos]]
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| − | |File:Etlingera elatior-0001 06.jpg|
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| − | |File:Etlingera elatior-0001 01.jpg|
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| − | |File:Etlingera elatior-0001 08.jpg|
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| − | |File:Etlingera elatior-0001 09.jpg|
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| − | |Image:Nicolaia elatior 3.JPG|
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| − | |Image:Nicolaia elatior 2.JPG|
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| − | |Image:Nicolaia elatior 1.JPG|
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| − | |Image:Etlingera elatior (Scott Zona) 001.jpg|
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| − | |Image:Colpfl07a.jpg|
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| − | |Image:Starr 030807-0081 Phaeomeria magnifica.jpg|
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| − | |Image:Starr 030807-0078 Phaeomeria magnifica.jpg|
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| − | }}
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| − | == Similar species ==
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| − | * ''[[Alpinia galanga]]''<ref name=atip />
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| − | * ''[[Curcuma longa]]''<ref name=eddm>{{cite journal
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| − | | last = Chan
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| − | | first = E.W.C.
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| − | | authorlink =
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| − | | title = Effects of different drying methods on the antioxidant properties of leaves and tea of ginger species
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| − | | journal = Food Chemistry
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| − | | volume = 113
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| − | | issue = 1
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| − | | pages = 166–172
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| − | | publisher =
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| − | | location =
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| − | | year = 2009
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| − | | url =
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| − | | issn =
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| − | | doi = 10.1016/j.foodchem.2008.07.090
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| − | | id =
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| − | | last2 = Lim
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| − | | first2 = Y
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| − | | last3 = Wong
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| − | | first3 = S
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| − | | last4 = Lim
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| − | | first4 = K
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| − | | last5 = Tan
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| − | | first5 = S
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| − | | last6 = Lianto
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| − | | first6 = F
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| − | | last7 = Yong
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| − | | first7 = M|display-authors=etal}}</ref>
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| − | * ''[[Etlingera fulgens]]''<ref name=atip />
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| − | * ''[[Etlingera maingayi]]''<ref name=atip>{{cite journal
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| − | | last = Chan
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| − | | first = E.W.C.
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| − | | authorlink =
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| − | | title = Antioxidant and tyrosinase inhibition properties of leaves and rhizomes of ginger species
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| − | | journal = Food Chemistry
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| − | | volume = 109
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| − | | issue = 3
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| − | | pages = 477–483
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| − | | publisher =
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| − | | location =
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| − | | year = 2008
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| − | | url =
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| − | | issn =
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| − | | doi = 10.1016/j.foodchem.2008.02.016
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| − | | id =
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| − | | last2 = Lim
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| − | | first2 = Y.Y.
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| − | | last3 = Wong
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| − | | first3 = L.F.
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| − | | last4 = Lianto
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| − | | first4 = F.S.
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| − | | last5 = Wong
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| − | | first5 = S.K.
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| − | | last6 = Lim
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| − | | first6 = K.K.
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| − | | last7 = Joe
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| − | | first7 = C.E.
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| − | | last8 = Lim
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| − | | first8 = T.Y.|display-authors=etal}}</ref>
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| − | * ''[[Kaempferia galanga]]''<ref name=atip /><sup>,</sup><ref name="eddm"/>
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| − | | |
| − | ==References==
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| − | {{Reflist}}
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| − | {{Commons}}
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| − | {{Wikispecies}}
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| − | {{Taxonbar|from=Q3442435}}
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| − | [[Category:Etlingera|elatior]] | |
