Torch Gingers are usually harvested fresh to order from Queensland every 2 weeks, or when cumulative orders reach 1kg.
No stock is kept on hand, as these are best cut fresh. You will be notified when ready for pick-up/delivery.
Why frozen or dried when you can have fresh fragrant torch ginger flower herbs for your cooking? Pre-order fresh Queensland-grown torch ginger from us to add an exquisite aromatic note to your dishes. The fragrance from these fresh edible Red Torch Ginger (Etlingera elatior) flowers add to depth of flavour to Malaysian Nyonya, Thai or Indonesian cuisine - or any cuisine if you feel that creative streak. Also known as Bunga Kantan in Malay, this flower is added to dishes like Assam Laksa, Nasi Ulam, Kerabu, Asam Pedas, Sambal Bunga Kantan and Nyonya Laksa.
While known in various parts of Indonesia as bunga kecombrang, bunga honje, rias or kencong, the white part of stem is used for cooking Sambal Bongkot, and the flower buds to make Sambal Kecicang or Sambal Matah.
Up to now, some of our Sydney clients have been using imported frozen flowers for their culinary use. These fresh exotic Australian-grown Torch Ginger Flowers are nurtured in a pesticide-free farm in Queensland.
Price is per stalk, approximately 25cm long, ranging 80-100g per flower. For wholesale enquiries, please contact us directly.
If you’d like an earlier delivery, there is a minimum order quantity of 30pcs. If we do not reach a minimum cumulative quantity order, we will defer order to the following week. Please contact us directly.
Every flower is cut fresh from exact order quantity we receive by cut off date. We currently close orders every fortnight on a Sunday, unless cumulative minimum is not reached. We will be in touch with you to notify of actual dispatch time, or pick-up appointments. Please provide your correct contact number or email address.
ORDERS BY POST WILL BE DISPATCHED ON A MONDAY after the Friday delivery dates VIA EXPRESS POST. EXPRESS POST AVAILABLE FOR NSW, ACT, SA & VIC ONLY.
PICKUP POINT ORDERS AFTER 5pm on FRIDAYS