The torch ginger is also known as bunga kantan; some call it bunga siantan.
Before the torch ginger blossoms it will look like a spear. When open the flower has waxy pink aromatic petals. These petals release a floral aroma with a citrus and peppery note when cut.
The torch ginger is usually shredded or chopped and incorporated in salads and curries. It is widely used by the Malays, Indonesians and the Straits Chinese in their cuisine. When buying, ensure that it is fresh looking and not dry and is blemish free. To store, place it in an airtight plastic bag and keep it refrigerated for up to 10 days.
It is quite common to brew a tea with these chopped petals to relieve flatulence and nausea. It is also high in antioxidants and anti-inflammatory properties.