One of the most delightful flavors in Thai cuisine comes from the root stock of these attractive forest plants.
Wild ginger a(Zingiber) has a large rhizome, a horizontal underground stem, that is swollen with food reserved.
The Rhizome contains oils and resins, which gives the pungent proprieties so essential in flavoring food.
Ginger prefers moist, well drained soils and partial sunlight.
There are different species growing along this trail system and while flowers vary greatly, the leaf patterns are similar.
Thai ginger, (Zingiber spectabile), seen growing here is commonly used in cooking as is torch ginger (Phaeomevia magnifica) and red ginger (Alpinia purpurata). All three species display lovely red and pink flowers.