‘Bunga kantan’: Robust, fragrant, versatile relative of ginger

IN Malaysia, the torch ginger (Etlingera elatior) is called ‘bunga kantan’ – a key ingredient in many aromatic and flavour-bursting dishes such as ‘asam laksa’, ‘Penang laksa’, ‘kerabu’ (local mixed salad) and ‘nasi ulam’.

In Indonesia, it is known as ‘kecombrang’; other names include ‘torch lily’, ‘red ginger lily’ and ‘porcelain rose’.

Touted as ‘the most striking member’ of the ginger family Zingiberaceae, this tropical perennial plant is native to Southeast Asia.

It is widely available too – I often see bunches of them at markets across Sarawak.

Just a few days ago, I bought four stalks for only RM2, at Sungai Maong Market in Kuching.

This robust, clump-forming herbaceous plant can grow to a height of 3m, and up to 6m under really ideal conditions.

Just like ginger, it arises from the underground rhizomes and into tall pseudo-stems developed via the overlapping of leaf sheaths.

The leaves are long and lanceolate, in glossy green, and reach up to 80cm in length.

The inflorescence is large, cone-shaped head borne on a separate stalk directly from the rhizome.

The bracts range from deep pink and red, to pale pink and white with waxy sculptural textures.

The flower head can span 20cm in diameter, making it one of the most visually-impressive gingers.

When fully open, the bloom can be described as a marvel of symmetry, with its waxed bracts spiralling toward a perfect Fibonacci sequence.

The flower head is large, consisting of some 345 florets.

The ‘bunga kantan’ carries a certain scent that is hard to ignore: floral and citrusy, reminiscent of the sharp aroma of ginger and the clean brightness of lemongrass.

With such a wonderful fragrance, it is no wonder that it is widely used in cooking.

It is worth knowing that not all varieties are edible, but those that are have found their way into the kitchen, becoming among the prized ingredients from nature’s pantry.

Despite it being a relative of the typical ginger, ‘bunga kantan’ actually enhances flavour more than it gives heat, making it unique among those in the Zingiberaceae family.

Many are familiar of the torch ginger’s usage in food, but various parts of the plant have long been used in many home remedies – thanks to their antimicrobial, antioxidant and anti-inflammatory properties.

The reported traditional uses include to aid and improve digestion, deodorise the body, treat ear-aches and wounds, and also in post-partum care.

Modern studies have identified beneficially-bioactive compounds such as phenolics and flavonoids.

Of course, there is that element of aesthetics.

Torch ginger is also widely cultivated as an ornamental plant, especially in cut-flower arrangements and floral displays.

Being a ginger relative, its propagation is typically done via rhizome division.

For successful growth, we need to maintain consistent soil moisture and provide an environment that promotes good air circulation.

Apply organic mulch and balanced fertiliser to encourage growth.

Flowering usually begins at 12 to 18 months after planting.

More than just ‘an ornamental ginger’, the ‘bunga kantan’ contributes significantly to botanical beauty, culinary richness, medicinal value and cultural heritage – making it a flagship plant of Southeast Asia.

It continues to gain recognition well beyond its native region.

Happy Gardening!