Kenchur

Botanical Name: Kaempferia galanga

Also Called: Aromatic ginger, Lesser galangal

Kenchur is a rhizome that is widely used in Southeast Asian cuisine, particularly in Indonesian and Malaysian cooking. Though it is often overshadowed by more well-known spices like turmeric and ginger, kenchur plays a crucial role in adding depth and complexity to traditional dishes. It belongs to the Zingiberaceae family, the same family as ginger and galangal, though its flavor and aroma are quite distinct.

Kenchur has a mild, earthy flavor with subtle notes of camphor and a peppery warmth, making it a versatile spice for savory dishes. Unlike regular ginger, it has a more subdued heat, which allows it to enhance the flavors of other ingredients without overpowering them. This makes it particularly well-suited for use in spice pastes, soups, and stews where it adds a background note of warmth and fragrance.

In Indonesian cuisine, kenchur is a key ingredient in spice blends such as bumbu, which are used to marinate meats, flavor stews, or as a base for sauces. It’s commonly found in dishes like soto (Indonesian soup), rendang (slow-cooked beef in coconut milk and spices), and various sambals (spicy chili pastes). In Malaysian cooking, it is used similarly, often in curries and aromatic rice dishes. Kenchur’s flavor profile is particularly well-suited to rich, coconut-based dishes, where it adds a balancing, earthy note to the creaminess of the coconut.