There is no excerpt because this is a protected post.
Protected: Creamy Butterfly
Tag: Hedychium coronarium
Protected: Butterfly Ginger Quiche
There is no excerpt because this is a protected post.
Protected: Butterfly Ginger Wild Yeast Starter
There is no excerpt because this is a protected post.
Protected: Kahili Mac Nut Spread
There is no excerpt because this is a protected post.
Why Only 6 Plants?
Have you ever taken a college botany course? If not, it’s typical to be expected to learn 100 plants in a semester. How many of those do you think you would remember? Maybe 6, if youʻre lucky? Basically, people always want more but don’t have the bandwidth to remember much. It speaks to the way …
Kāhili Ginger (Hedychium gardnerianum, Hedychium coronarium and Hedychium flavescens)
Butterfly Ginger originates from the foothills of the Eastern Himalayas. Here at Savage Kitchen we use one name “Butterfly Ginger” to describe 3 different plants: Kāhili Ginger (Hedychium gardnerianum), White Butterfly Ginger (Hedychium coronarium), and Yellow Butterfly Ginger (Hedychium flavescens). All 3 are very closely related and can be used interchangeably. As the name suggests, …
Kāhili Ginger and Turmeric Tea
INTRODUCTION The mild, floral flavor of Kāhili Ginger is the perfect complement to the spicier turmeric in this lovely tea. Adjust the acidity and sweetness with more or less lemon and honey, as you like it. INGREDIENTS 1/2 cup Kāhili Ginger rhizome, sliced 1/2 cup turmeric, sliced 2 tablespoons honey 1 tablespoon lemon juice 1 …
Kāhili Ginger powder
INTRODUCTION We dehydrate Kahili Ginger rhizome and then grind the dried plant matter into powder. This ginger powder is a super versatile addition to your spice cupboard – use it in drinks, baked goods, teas, and as a replacement for culinary ginger powder in any recipe. INGREDIENTS Kahili Ginger rhizome STEP 1 Clean and peel …
Kāhili Gingersnap Cookies
INTRODUCTION These cookies are well loved around here. Moist, chewy, not too sweet, with that particular Kāhili Ginger zing – they get eaten so fast! We like them a little on the rare side and pull them out of the oven right at 12 minutes, but if you’re into a crispier cookie, bake them for …
