Torch Ginger

In the heart of Sanggraloka's organic garden, a striking plant stands tall, its vibrant pink blossom resembling a fiery torch. This is the torch ginger (Etlingera elatior), or kecicang as it's known to the Balinese—a powerful and aromatic ingredient that is a cornerstone of the island's unique culinary traditions. Unlike common ginger, it is the flower bud that is prized for its zesty, citrusy, and slightly spicy notes.

The torch ginger plays a pivotal role in many classic Balinese dishes. It is a key ingredient in the famous Sambal Matah, a raw shallot and chili relish, where its finely sliced petals provide a fresh, complex flavor that is impossible to replicate. This versatile flower is also used in seafood dishes, salads, and soups, adding a distinct tang that perfectly balances other strong flavors.

Beyond its culinary appeal, torch ginger is a healthy addition to any meal. It's rich in antioxidants and has been traditionally used in Balinese folk medicine for its anti-inflammatory properties and to aid digestion. Our commitment to a farm-to-table philosophy means we harvest this beautiful flower at its peak, bringing you the purest flavors of Ubud. A walk through our flourishing gardens offers a deeper connection to the island's bounty and the ancient wisdom of Balinese art and culture.

Created by: dharmika on 23 Aug 2025