About Etlingera elatior (Jack) R.M.Sm.
Etlingera elatior (Jack) R.M.Sm. grows from a rhizome, producing a pseudostem. The first leaf grows from the rhizome in approximately 18–22 days. The leafy shoot can reach a height of 3–6 metres, and lives for around 70 days. Its leaves are leathery, growing to around 85 cm (33 in) long and 18 cm (7 in) wide, with a central groove. Fibers of this species are strong. The flower buds of Etlingera elatior are edible. Among the Karo people of North Sumatra, flower buds are used in Arsik ikan mas, a stewed carp dish spiced with Andaliman. In Bali, the white section at the base of the trunk is used to make a chilli sauce called Sambal Bongkot, while flower buds are used to make a chilli sauce called Sambal Kecicang. In Thailand, this plant is eaten in a type of Thai salad. In Malaysia, the flower is a key ingredient in the fish broth for asam laksa, also called Penang laksa, a spicy sour noodle soup; it is also used in the salad kerabu and many other Malay dishes. The fruit of Etlingera elatior is also used in Indonesian cooking. Among the Karo people, the plant is called asam cekala, where asam means sour. Flower buds are used, but ripe seed pods packed with small black seeds are a far more important ingredient; they are essential to the Karo version of sayur asam, and work particularly well when cooking fresh fish. In the Sundanese language, this species is called Honje.
