Alpinia zerumbet

Alpinia zerumbet

The shell ginger (Alpinia zerumbet (Pers.) B.L.Burtt and R.M.Sm.) is a herbaceous species belonging to the Zingiberaceae family.

Systematics –
From a systematic point of view it belongs to:
Eukaryota domain,
Kingdom Plantae,
Magnoliophyta division,
Class Liliopsida,
Subclass Zingiberidae,
Zingiberales Order,
Zingiberaceae family,
Genus Alpinia,
Species A. zerumbet.
The terms are synonyms:
– Alpinia cristata Griff.;
– Alpinia fimbriata Gagnep.;
– Alpinia fluvitialis Hayata;
– Alpinia nutans var. longiramosa Gagnep.;
– Alpinia penicillata Roscoe;
– Alpinia schumanniana Valeton;
– Alpinia speciosa (J.C.Wendl.) K.Schum.;
– Alpinia speciosa subsp. longiramosa Gagnep.;
– Alpinia speciosa var. longiramosa Gagnep.;
– Amomum nutans (Andrews) Schult.;
– Catimbium speciosum (J.C.Wendl.) Holttum;
– Costus zerumbet Pers.;
– Languas schumanniana (Valeton) Sasaki;
– Languas speciosa (J.C.Wendl.) Merr.;
– Languas speciosa (J.C.Wendl.) Small;
– Renealmia nutans Andrews;
– Renealmia spectabilis Rusby;
– Zerumbet speciosum J.C.Wendl..

Etymology –
The term Alpinia was attributed in honor of the pre-Linnaean botanist Prospero Alpinio (1553-1617), director of the Botanical Garden of Padua.
The specific epithet zerumbet derives from the Malayalam “serumbu” or “cerumbu”, which means “reed” or “tube”. This name is given to the plant because of its appearance: in fact, the rhizome of the plant has a tubular and elongated shape similar to a reed.

Geographic Distribution and Habitat –
Alpinia zerumbet is a perennial species native to eastern Asia and in particular to Bangladesh, Cambodia, China (Guangdong, Guangxi, Hainan and Yunnan), Japan, India, Laos, peninsular Malaysia, Myanmar, Taiwan, Thailand and Vietnam.
Its habitat is that of shaded areas in open woodlands, humid forests, often along watercourses.

Description –
Alpinia zerumbet is a rhizomatous perennial herbaceous species that can reach up to 2.4 to 3.0 m in height.
It has pseudo-stems and alternate, simple, lanceolate to oblong-lanceolate leaves with pointed apex and margins provided with a short hair, 30-65 cm long and 5-12 cm broad, coriaceous, of a bright green colour.
It has terminal inflorescences with drooping panicles, 25-40 cm long.
The flowers are waxy with white bell-shaped calyx with pink apex, 2-2,5 cm long, deeply incised along one side, white three-lobed corolla with oblong lobes, the dorsal one 3,5 cm long and 3 cm broad, the lateral ones 3 cm long and 2 cm broad, ovate labellum with crinkled margin, 4-6 cm long and 4 cm broad, yellow streaked with red-purple, 2,5 cm long stamen and 4 cm long style.
The fruits are globose capsules, 2,5-3 cm long and 2 cm of diameter, with longitudinal ribs, of an orange red colour, containing about 30 bluish tetragonal seeds provided with white aril.

Cultivation –
Alpinia zerumbet is a vigorous plant that tillers quickly and is cultivated throughout South-East Asia and in many other tropical and subtropical countries due to its luxuriant foliage and ornamental inflorescences. Plant not very resistant to cold as temperatures around -3 °C can destroy the aerial part while the rhizome can resist, well mulched, up to about -6 °C, for not excessively long periods, resuming its vegetative growth in spring, but in in this case it does not bloom since the inflorescences are produced by two-year-old stems.
For the cultivation it requires full sun or slight shade and is not particular about the soil, but grows best in draining soils rich in organic substance, acidic to slightly alkaline, with good water availability; the fertilizations with products balanced with microelements are useful.
Plants flower on stems that are more than a year old.
They reproduce by seed, but usually and easily by division to be done in the winter months.

Customs and Traditions –
Alpinia zerumbet is a plant known with several common names in different regions of the world, among which we remember: light galangal, pink porcelain lily, shell-flower, shell ginger (English); punnag champa (Bengali); from cao kou, yàn shanjiang (Chinese); langkawas na pula (Filipino); gingembre coquille, fleur coquillage, larmes de la vierge, fleur du paradis (French); chatiun (Hindi); galoba merah, galoba koi (Indonesian); colônia, cuité-açu, gengi-bre-concha, louro-de-baiano, pacova (Portuguese-Brazil); boca de dragón, boca de lobo, cojate, collar de novia, dragón, lobo, pepu, perlas de oriente, raíz de paraíso (Spanish); Porzellan-Ingwer-lilie (German); khaa khom (Thai); gừng ấm, riềng ấm, riềng đẹp, sẹ nước (Vietnamese). In Japanese it is known as gettō’ (ゲットウ). In Okinawa it is known as sannin. In Chinese, it is known as yàn shānjiāng (艳山姜) as well as yuetao (月桃).
The plant is widely distributed in various tropical and subtropical regions of the world and is appreciated for its ornamental and medicinal properties.
It is also cultivated for ornamental purposes, even for the foliage only, in the gardens and in pots, for the decoration of interiors; there is a variety variegated in yellow and green, smaller in size than the species, and the ‘Variegata Dwarf’, only about 30 cm tall.
The leaves are aromatic and are used to wrap rice or fish during cooking; the rhizome is used as a substitute for ginger, the apex of the young stems, the leaves and the flowers are eaten locally boiled.
The pith of the young stem was commonly eaten in parts of Malaysia.
The plant is particularly valued as a digestive tonic and is often harvested, both as a medicine and as a food and source of materials.
Parts of the plant are variously used in popular medicine, not only in the areas of origin, but also in those where it has been introduced and naturalized for some time, such as Brazil and the Caribbean, mainly as diuretics, antihypertensives, antiulcerogenic, antioxidants and sedatives ; its active ingredients are the subject of numerous researches for possible use in the official pharmacopoeia.
A decoction of the leaves is used as a bath against fevers.
The rhizome is astringent, carminative, sedative, stimulant, stomachic and tonic. It stimulates digestion, and is therefore used in the treatment of a wide range of digestive disorders including dyspepsia, flatulence, vomiting, gastralgia, colic and diarrhoea, it is also used in the treatment of malaria, rheumatism and bronchial catarrh.
The fresh rhizome is applied topically in the treatment of ringworm and other skin conditions.
The seed is used to eliminate cold, invigorate the spleen and warm the stomach.
Among other uses the leaf sheaths are sometimes used as a fiber to make ropes.
The stems, which are made up of 50% cellulose, are used in the manufacture of paper.
Finally the leaves, especially the variegated ones, are often used in floral compositions.
it has been statistically ascertained that the natives of Okinawa who consume a traditional diet that includes this plant have a very long life expectancy. Recent research has investigated its effects on human longevity and the phytochemicals that may be responsible.
The plant contains many Kavalactones that are structurally related to Kava (Piper methysticum) compounds and may help prevent cell damage induced by high glucose.

Method of Preparation –
Alpinia zerumbet is grown as an ornamental plant and its leaves are used in cooking and traditional medicine.
The long blades of the plant’s leaves are used to wrap zongzi, a traditional Chinese dish made from rice stuffed with different fillings. In Okinawa, Japan, its leaves are sold to make herbal tea and are also used to flavor noodles and wrap muchi rice cakes.
Dried fruits are treated as one of several medicinal spice ingredients in a Sichuan hotpot soup base under the name shārén (沙仁) in Sichuan Mandarin.
In some cultures, parts of the plant, such as rhizomes and leaves, have been used in traditional remedies for various medical conditions.
The essential oil obtained from the leaves of Alpinia zerumbet is used in aromatherapy for its purported therapeutic benefits. The fresh, spicy aroma of the oil can help relax the mind and body, helping to reduce stress and promote a feeling of well-being.
In some regions, the young shoots or rhizomes of Alpinia zerumbet are used in traditional cuisine. They can be added to soups, sauces or meat dishes to add a touch of spice.
It is believed that the aroma of Alpinia zerumbet is unwelcome to certain insects, so some people use leaves or essential oils of this plant as a natural repellent against mosquitoes and other insects.

Guido Bissanti

Sources
– Acta Plantarum – Flora of the Italian Regions.
– Wikipedia, the free encyclopedia.
– GBIF, the Global Biodiversity Information Facility.
– Useful Tropical Plants Database.
– Conti F., Abbate G., Alessandrini A., Blasi C. (ed.), 2005. An annotated checklist of the Italian vascular flora, Palombi Editore.
– Pignatti S., 1982. Flora of Italy, Edagricole, Bologna.
– Treben M., 2000. Health from the Lord’s Pharmacy, Advice and experiences with medicinal herbs, Ennsthaler Editore.

Photo source:
– https://inaturalist-open-data.s3.amazonaws.com/photos/278675316/original.jpg

Attention: The pharmaceutical applications and alimurgical uses are indicated for informational purposes only, they do not in any way represent a medical prescription; we therefore decline all responsibility for their use for curative, aesthetic or food purposes.