Kaempferia galanga, commonly known as aromatic ginger, sand ginger or resurrection lily, is a monocotyledonous plant in the ginger family. It is widely cultivated throughout Southeast Asia. The plant is used as a herb in cooking in Indonesia, and especially in Java and Bali; its Indonesian name is kencur. Its leaves are used in the Malay rice dish, nasi ulam. Kaempferia galanga has a peppery camphorous taste. It is one of four plants known as galangal, and is differentiated from the others by the absence of stem and dark brown rounded rhizomes, while the other varieties all have stems and pale rosebrown rhizomes. And this is traditionally full of advantages as a seasoning, medicine, or even beverage like Beras Kencur.
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