Sand ginger (kencur) — small fingerlike rhizome with stronger floral-eucalyptus aroma than regular ginger. Indonesian beef rendang, Malaysian sambal.
Where it comes from
Sand ginger (kencur), an aromatic rhizome of Southeast Asia and southern China sharper and more camphorous than common ginger, has long flavoured both kitchen and traditional medicine.
In the kitchen
Pounded into spice pastes and marinades, it gives a pungent, peppery lift to Indonesian and southern Chinese dishes.
Across cuisines
Sand ginger, also known as kencur, is a rhizome used as a spice in Southeast Asian cuisines. It imparts a distinct aroma and slightly peppery flavor, often used in spice pastes, soups, and marinades. It is less pungent than regular ginger and is sometimes used in traditional medicine.
