Cekur

Cekur is a term used in Southeast Asia to refer to the rhizome of certain ginger family plants, most commonly Kaempferia galanga, known locally as temu cekur. In some regions, the name may also be applied to related species within the Zingiberaceae family. Cekur is valued for its distinctive aroma and flavor, which is warm, peppery, and slightly camphor-like.

Description and distribution

Cekur refers to a perennial herb whose underground rhizomes are harvested for culinary and medicinal use. Fresh cekur rhizomes typically have a brown skin with pale flesh and emit a strong fragrance. The plant is native to tropical parts of Southeast Asia and is widely cultivated in Indonesia, Malaysia, and neighboring regions for domestic use and traditional medicine.

Culinary uses

In cooking, cekur is used fresh, dried, or ground into powder. It imparts aroma and mild heat to soups, stews, curries, and spice blends, and is sometimes included in jamu (traditional herbal drinks) and other traditional preparations. The flavor is distinct from common ginger and galangal, contributing a unique depth to dishes.

Medicinal and traditional uses

Cekur features in traditional medicine in the region, where it is believed to aid digestion, reduce bloating, and support the immune system. Preparations include infusions, decoctions, and topical pastes. While related species have been studied for antimicrobial and anti-inflammatory properties, robust clinical evidence specific to cekur remains limited.

Cultivation and handling

Cekur thrives in warm, humid tropical environments with well-drained soil. It is propagated by dividing rhizomes and requires shade or partial sun. Rhizomes are typically harvested after several months of growth and can be dried or kept fresh for culinary use.