Elettariopsis slahmong C.K.Lim
Jerantut, Pahang, Malaysia.
(Image credit Hj. Roselan Malek, Malaysia).
Elettariopsis slahmong C.K.Lim. Zingiberaceae. CN: [Malay - Halia kesing, Pepijat], Slahmong (Thai). "Slahmong" is a Thai word for stinkbug. Found throughout Peninsular Malaysia (endemic), possibly in peninsular Thailand. The plant, 0.5–1.5 m tall, produces creeping rhizomes, 2–6 leaves with extended tips and clustered flowers. (clustered-head inflorescence). The whole plant has a strong repulsive stinkbug odor, but tasted sweet when chewed. Considered delicacy, the aborigines in Peninsular Malaysia use the leaves of this plant to flavor their native cuisines of wild meat and fish. Old Malay kampong folks in Negeri Sembilan, Kelantan and Terengganu use the leaves for flavoring curry and other spicy dishes. In Southern Thailand, the leaves are eaten raw as salad despite their repulsive stinkbug odor and considered a delicacy.
Ref. and suggested reading:
www.theplantlist.org/tpl/record/kew-243122
aplx5.rdg.ac.uk/annual-checklist/2009/show_species_detail...
Chan H. W. Bio-activities and chemical constituents of leaves of some Etlingera species (Zingiberaceae) in Pennsular Malaysia. Phd dissertation, Monash University.
eprints.usm.my/10343/1/PHYTOCHEMICAL_INVESTIGATION_ON_SOM...
e-monocot.org/taxon/urn:kew.org:wcs:taxon:243122
www.aseanbiodiversity.info/Abstract/51011412.pdf
Chan E.W.C., et. al. Antioxidant and tyrosinase inhibition properties of leaves and rhizomes of ginger species. Food Chemistry, Elsevier.
Elettariopsis slahmong C.K.Lim
Jerantut, Pahang, Malaysia.
(Image credit Hj. Roselan Malek, Malaysia).
Elettariopsis slahmong C.K.Lim. Zingiberaceae. CN: [Malay - Halia kesing, Pepijat], Slahmong (Thai). "Slahmong" is a Thai word for stinkbug. Found throughout Peninsular Malaysia (endemic), possibly in peninsular Thailand. The plant, 0.5–1.5 m tall, produces creeping rhizomes, 2–6 leaves with extended tips and clustered flowers. (clustered-head inflorescence). The whole plant has a strong repulsive stinkbug odor, but tasted sweet when chewed. Considered delicacy, the aborigines in Peninsular Malaysia use the leaves of this plant to flavor their native cuisines of wild meat and fish. Old Malay kampong folks in Negeri Sembilan, Kelantan and Terengganu use the leaves for flavoring curry and other spicy dishes. In Southern Thailand, the leaves are eaten raw as salad despite their repulsive stinkbug odor and considered a delicacy.
Ref. and suggested reading:
www.theplantlist.org/tpl/record/kew-243122
aplx5.rdg.ac.uk/annual-checklist/2009/show_species_detail...
Chan H. W. Bio-activities and chemical constituents of leaves of some Etlingera species (Zingiberaceae) in Pennsular Malaysia. Phd dissertation, Monash University.
eprints.usm.my/10343/1/PHYTOCHEMICAL_INVESTIGATION_ON_SOM...
e-monocot.org/taxon/urn:kew.org:wcs:taxon:243122
www.aseanbiodiversity.info/Abstract/51011412.pdf
Chan E.W.C., et. al. Antioxidant and tyrosinase inhibition properties of leaves and rhizomes of ginger species. Food Chemistry, Elsevier.