Spice

Kencur

A tier

Kencur is the Indonesian culinary name for Kaempferia galanga rhizome—fragrant, slightly sticky when fresh, and central to dishes like pepes and certain sambals. Flavour is mysteriously floral-earthy rather than gingery-hot alone. Soak dried slices before pounding if fresh is unavailable. Kencur’s aroma defines some regional Indonesian profiles; omit only if you accept a different dish. Store dried airtight against humidity.