Kentjur is related to ginger and galangal but is less hot and more delicate, with light notes of camphor. Kentjur is a rhizome that was used commonly during the Middle Ages throughout Europe and the Middle East. Today, kentjur is used mostly in Sichuan and Balinese cuisine.
In Bali kentjur is often incorporated into spice pastes along with turmeric, galanga, kemiri nuts, ginger, lemon grass, chiles and long pepper.
Kentjur is a great spice ready to be rediscovered by modern cooks. Use it in the traditional style for Indonesian bumbus and curries, or substitute it for ginger in your favorite recipe.