The plant is used as a herb in cooking in Indonesia, where it is called kencur, and especially in Javanese cuisine and Balinese cuisine. Beras kencur, which combines dried K. galanga powder with rice flour, is a particularly popular jamu herbal drink. Its leaves are also used in the Malay rice dish, nasi ulam.
Unlike the similar Boesenbergia rotunda (Thai krachai), K. galanga is not commonly used in Thai cuisine, but can be bought as a dried rhizome or in powder form at herbal medicine stalls. It is known in Thai as proh horm or waan horm. It is also used in Chinese cooking and Chinese medicine, and is sold in Chinese groceries under the namesha jiang (Chinese: shajiang), while the plant itself is referred to as shan nai (Chinese: shannai). Kaempferia galanga has a peppery camphorous taste.
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