Feature:
Also known as “Sannai” or “Shajiang Pian” in China, it is a spice commonly used in Southeast Asian and Chinese cuisine. Mainly produced in Southeast Asian countries such as Indonesia, Malaysia and Thailand, as well as some areas in China.
The rhizome of kaempferol is similar to ginger, but is flatter and has a unique skin texture.
Taste and Smell:
Kaempferia has a unique aroma that’s somewhere between ginger and pineapple, with a hint of peppery spiciness.
Origin:
China
Cooking dishes:
Southeast Asian Cuisine: Shannae is very popular in Southeast Asian cuisine and is often used in stir-fries, stews, and pickled foods.
Chinese Cuisine: In some areas of China, especially the South, kaempferol slices are used to enhance flavor or as part of a tonic soup.
Spice Blend: In Indonesia, kaempferol is one of the main spices used in the Rendang dish.
Applicable dishes:
Cantonese-style salt-baked chicken, Balinese rice cakes, fried pork sausage, ginger duck, pepper shrimp, tomato Shaoxing beef stew, Sichuan pickled peppers, laksa rice noodles, rice fragrant rice drink (Jamu)