Also known as torch ginger. The showy pink flowers of a tall perennial look almost too pretty to eat but their flavour is an essential ingredient in some dishes. Difficult to procure outside Asia at present, they will probably soon be grown and sold the way other Asian herbs are in large Western cities.
Vietnamese mint has a remarkably similar fragrance and pungency and may be substituted. Some of the popular laksa soups feature a sprinkling of finely shredded ginger bud, while others use laksa leaf. The Malaysian name for ginger flower is bunga kantan or bunga siantan. In Thailand, young shoots and flowers are served raw with nam prik.
Flowers kantan property contains a quite simple. In each 100gm can be eaten portion contains water, protein, fat, fiber, calcium, carbohydrate, fosforus, ferum, natrium, potassium and vitamins.
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