Etlingera elatior(횃불생강)

 

 

학명 : Etlingera elatior (Jack) R.M.Sm.

분류 : 생강과(Zingiberaceae)

 

학명 풀이

Etlingera ;

Genus name for a group of torch lilies discovered in Borneo; the derivation of the name is obscure

elatior : taller

 

Common Name :  torch ginger(기타 이름은 아래 위키 설명 참조)

국내 유통명 : 횃불생강

 

사진 : 2022.03.01 서울식물원

 

 

 

 

 

아래 : 2022.03.12 세종수목원

 

 

 

아래 : 2022.07.23 서울식물원

 

 

 

 

 

아래 : 2023.01.27 서울식물원

 

 

 

 

 

 

 

아래 : 2023.02.05 부천 수피아식물원

 

 

수피아식물원에서는 영어 이름을 우리 말로 표기하였다

 

 

 

 

아래 : 2023.02.15 서울식물원

 

 

 

 

 

 

 

 

 

 

 

 

아래 : 2023.03.09 부천수피아식물원

 

 

 

 

 

 

 

 

 

 

위키 설먕

 

Etlingera elatior (also known as torch ginger, ginger flower, red ginger lily, torch lily, wild ginger, combrang, bunga kantan, Philippine wax flower, ගොඩ ඕලු (goda olu), ගොඩ නෙලුම් (goda nelum), සිද්ධාර්ථ (siddartha), 火炬姜 (pinyin: Huǒjù jiāng), Indonesian tall ginger, boca de dragón, rose de porcelaine, and porcelain rose) is a species of herbaceous perennial plant. Botanical synonyms include Nicolaia elatior,[1] Phaeomeria magnifica,[1] Nicolaia speciosa, Phaeomeria speciosa, Alpinia elatior, and Alpinia magnifica.

 

The showy pink flowers are used in decorative arrangements, bunga kecombrang, are an important ingredient across Southeast Asia. In North Sumatra (especially among the Karo people), the flower buds are used for a stewed fish dish called Arsik ikan mas (Andaliman/Szechuan pepper-spiced carp).[citation needed] In Bali, people use the white part of the bottom part of the trunk for cooking chilli sauce called "Sambal Bongkot", and use the flower buds to make chilli sauce called "Sambal Kecicang". In Thailand, it is eaten in a kind of Thai salad preparation.[2][unreliable source?] In Malaysia, the flower is an essential ingredient in cooking the fish broth for a kind of spicy sour noodle soup called "Asam Laksa" (AKA "Penang Laksa"),[3] in the preparation of a kind of salad called Kerabu and many other Malay dishes.[4] The fruit is also used in Indonesian cooking.[5]

 

In Karo, it is known as asam cekala (asam meaning 'sour'), and the flower buds, but more importantly the ripe seed pods, which are packed with small black seeds, are an essential ingredient of the Karo version of sayur asam, and are particularly suited to cooking fresh fish. In Sundanese, it is known as Honje.

 

https://en.wikipedia.org/wiki/Etlingera_elatior