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Ginger flower cut into half
Flowers from Thailand
Fresh ginger flower
Etlingera ginger Red
Torch Ginger
Red flower
Plant from jungle Torch Ginger
Ginger bud
Awapuhi-UlaUla Hawaiian Red Ginger
Phaeomeria magnifica
Young Phaeomeria magnifica
Flowers from Thailand
philippine flower
Alpinia / Etlingera elatior
Ginger bud
Torch ginger
Flowers from Thailand
Flowers from Thailand
Flowers from Thailand
Tropical flower.
Flowers from Thailand
Tropical flower.
Plant from jungle Torch Ginger, Phaeomeria Magnifica. Amazonia
Torch ginger
Ginger bud
Phaeomeria magnifica
Rose de Porcelaine
Ginger bud
Plant from jungle
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!["La rose de porcelaine (Etlingera elatior) est une espèce appartenant au genre Etlingera de la famille des Zingiberaceae, originaire de Malaisie. Elle est appelée ginger torch dans les pays anglo-saxons et bastón de emperador (bâton de l'empereur) dans les pays hispanophones." ----------------------------------------------------------------------------------------------------------------------- "Etlingera elatior (also known as Torch Ginger, Ginger Flower, Red Ginger Lily, Torch Lily, Wild Ginger, Combrang, Bunga Kantan, Philippine Wax Flower, Xiang Bao Jiaing, Indonesian Tall Ginger, Boca de Dragón, Rose de Porcelaine, Porcelain Rose) is a species of herbaceous perennial plant[citation needed]. Botanical synonyms include Nicolaia elatior,[1] Phaeomeria magnifica,[1] Nicolaia speciosa, Phaeomeria speciosa, Alpinia elatior, Alpinia magnifica. The showy pink flowers are used in decorative arrangements while the flower buds are an important ingredient in the Nonya dish laksa. In North Sumatra, the flower buds are used for a dish called arsik ikan mas (Andaliman/Szechuan pepper Spiced Carp) It is known in Indonesian as bunga kecombrang or honje, Malay as bunga kantan and Thai as ดาหลา daalaa. In Thailand it is eaten in a kind of Thai salad preparation.[2] 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." Souce: Wikipedia](https://images.stockfreeimages.com/thumb/0f9u665z4p.jpg)
