Bentong Ginger
Estimated Inventory, lb : 0
Description/Taste
Bentong ginger varies in size, depending on growing conditions and maturity. The branching rhizomes are larger than common ginger types and have a thick, central base with several nodes and offshoots. Bentong ginger can appear in sizeable, large clumps, and the skin is thin, bearing a fibrous, rough, and taut feel. The surface is also enveloped in raised ridges and showcases light brown to tan hues with dark brown markings and spots. Underneath the skin, the yellow flesh is fibrous, firm, and dense. When sliced or cut in half, the flesh is filled with fine, visible, stringy fibers, and after cooking, it develops a pleasant, crisp, chewy texture. Bentong ginger emits a strong and fragrant aroma with earthy, slightly spicy, and bitter nuances. The flesh is typically consumed cooked and has a pungent, sharp, and pronounced spicy flavor with a light citrusy, minty quality. The pungency lingers on the palate and is stronger than the flavors of common ginger.
Seasons/Availability
Bentong ginger is available year-round.
Current Facts
Bentong ginger, botanically classified as Zingiber officinale, is a specialty variety from Malaysia, belonging to the Zingiberaceae family. The pungent rhizomes thrive in a high-altitude region of Pahang and are known for developing distinct characteristics due to their growing region. Bentong ginger is regarded as the “King of Ginger,” and is prized throughout Asia for its aroma, nutritional properties, size, and flavor. It is one of the most sought-after varieties for medicinal and culinary use and is primarily used as old ginger, meaning the rhizomes are allowed to mature for at least eleven months before they are harvested. Bentong ginger is named after its growing region in Malaysia and is also known as Halia Bentong and Bukit Tinggi ginger, which translates from Malay to mean “Bentong ginger” and “High Hill ginger.” The variety is sold at premium prices in markets because it is labor and time-intensive to grow and is only available in small quantities. Bentong ginger is utilized for its sharp, pungent, and bold flavor in a wide array of culinary and medicinal uses.
Nutritional Value
Bentong ginger is a source of fiber to regulate the digestive tract and contains vitamin C to strengthen the immune system. Ginger, in general, is also thought to provide varying amounts of minerals, including magnesium, potassium, copper, and manganese. These minerals help the body control daily nerve functions, balance fluid levels, and produce red blood cells. Bentong ginger contains significant levels of gingerol, a phenol with antioxidant and anti-inflammatory properties. In traditional medicines across Asia, Bentong ginger is used to remove dampness from the body and to help treat respiratory conditions such as colds. It is also used to support digestion and remove impurities and toxins from the body. In Southeast Asia, Bentong ginger is added to oils and massaged into the skin to help improve circulation and reduce inflammation. It is also used to help reduce bloating and expel gases in the body.
Applications
Bentong ginger has a sharp, pungent taste, well-suited to cooked preparations. The variety is appreciated for its larger size and thin skin, making it easier to prepare. Bentong ginger has a stronger flavor than common ginger and is said to have a light citrusy nuance, often ground and minced in very small amounts into sauces, marinades, vinaigrettes, and condiments. It is worth noting that some communities in Asia believe the variety is too strong raw and should only be consumed cooked. It is up to the chef's discretion. In addition to fresh preparations, Bentong ginger is simmered into soups and curries, added to stir-fries, or used to flavor seafood dishes like steamed fish. The variety is widely used in Southern and Southeast Asian cooking as well as in Chinese cuisine. In Malaysia, where Bentong is cultivated, the ginger is notably added to kampung chicken, also known as village chicken. It is also used to flavor pork ribs, fried rice, and some noodle dishes. In other countries, ginger is pickled as a tangy condiment or sometimes incorporated into cream-based desserts, such as milk pudding. Beyond cooked dishes, Bentong ginger is dried and ground into powder. This powder is added to teas, candies, honey, and water and is favored for its shelf-stable properties, allowing it to be stored for extended periods. Bentong ginger can be used in any preparation that calls for common ginger, but the quantities will vary, as it has a stronger flavor. The variety pairs well with other aromatics, such as galangal, garlic, and chile peppers, as well as herbs like basil, lemongrass, and coriander. Whole, mature pieces of Bentong ginger will keep for one month when stored in a cool, dry, and dark location.
Ethnic/Cultural Info
Bentong ginger was granted a Geographical Indication, or GI, in 2013, recognizing that the variety develops its unique traits through its growing environment. The ginger is planted in cooler, high-altitude areas of the Genting Highlands in Malaysia, and it grows in well-draining, fertile soil nourished by mountain spring water. These environmental factors contribute to the ginger’s spicier, sharper taste and larger size compared to common ginger. Bentong ginger is also left in the ground to mature for almost a year before it is harvested. Once it is removed, the soil is left to naturally replenish nutrient levels for 5 to 6 years before it is replanted with ginger. This extended cycle protects the land from overcropping, but it also limits the amount of Bentong ginger grown each year. These distinct cultivation practices and location-specific qualities led the Agriculture Bureau of Pahang to apply for Geographical Indication registration under the number GI2013-00010. This label protects against ginger grown outside Pahang from being labeled as Bentong and helps ensure the quality of the Bentong name is maintained.
Geography/History
Bentong ginger is native to Malaysia and was first grown in the Bentong District of the Genting Highlands in Pahang. It is hypothesized that early ginger varieties were planted in this region by Southern Chinese immigrants, as ginger rhizomes were commonly used in their culinary dishes. Ginger was cultivated over time and evolved in response to environmental conditions and natural selection. In Bentong, the small town of Bukit Tinggi became known for its ginger with larger rhizomes and a spicier taste. Demand for this ginger increased, eventually leading to its commercial cultivation around 1963 under the name Bentong. Today, Bentong ginger is mainly grown in Bentong, specifically in Bukit Tinggi and Janda Baik. The variety is planted at about 700 meters above sea level, on sloping hillsides, and is sold directly through growers, specialty shops, and select fresh markets in Malaysia. Outside of Malaysia, the variety is exported in limited quantities. The Bentong ginger featured in the photograph above was sourced through Siti Flower Power, a vendor within Geylang Serai Market in Singapore. Siti Flower Power is one of two vendors in Singapore that offer unique varieties of ginger and turmeric sourced from Malaysia and Indonesia for medicinal and culinary purposes.
Recipe Ideas
Recipes that include Bentong Ginger. One
is easiest, three is harder.| Bake With Paws |
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Ginger Tea |
| Ruyi Asian Recipes |
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Steamed Ginger Chicken |
