Edible: Rhizome, Root, Leaves as condiment, Spice
A slow growing perennial herb. It grows 15 cm high. The rhizome has tuberous roots. They are fleshy. The rhizome is much branched crowded, tuberous and aromatic. The rhizomes are pale green or greenish white inside. The leaves have a mild smell like liquorice. It usually has two leaves pressed flat against the soil. The leaves are broadly oval. They are 7-20 cm long by 3-17 cm wide. They are green but often have a red upper edge. The flowers occur at the end of the shoot. The flower bracts can be 4 cm long and 1 cm wide. Each bract surrounds one flower. The flowers have a 4.5-5 cm long corolla tube and narrow lobes. Flowers are 2.5 cm long and are white. There are 2 varieties described based on the size of the leaves.
A tropical plant. It grows in open areas in S China. It grows in open forests up to 1,000 m above sea level. It needs a temperature above 18°C. It needs a fertile soil. In Yunnan.
Common Names: Bithiphaknur, Cekur, Chandramula, Chandramulika, Chandumula, Chikur, Dia lien, Galanga, Kachchura, Kacholakilangu, Kacholam, Kachoram, Kachri, Kapur-kachri, Katjulam, Kenchur, Kencur, Kesul, Khnhy prey, Kursa-gamon, Prao hom, Proh hom, Saa jiang, Sand ginger, Shan mai, Sonfwira, Sugandhavacha
Synonyms:
Alpinia sessilis J. Koenig;
Kaempferia galanga var. latifolia (Donn ex Homem.) Donn;
Kaempferia humilis Salisb.;
Kaempferia latifolia Donn ex Hornem.;
Kaempferia plantaginifolia Salisb.;
Kaempferia procumbens Noronha;
Kaempferia rotunda Blanco [Illegitimate];