Benefits of kecombrang for health, plus how to process it

Kecombrang (Etlingera elatior) is a type of spice plant. Kecombrang which is often used in food is the part of the flower that has not yet bloomed, is still buds, as well as the stem. This is a plant that is commonly found in Indonesia with many other terms such as kincung or sambuang. Kecombrang gives a distinctive aroma and taste to dishes. So, what about the benefits of kecombrang? How to process it? Check it out below.

What are the benefits of kecombrang?

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1. Antioxidant and antibacterial

Reported in the journal BMC Research Notes, research in 2011 aimed at looking at the antioxidant content of kecombrang flowers confirmed that these flowers contain very high antioxidants. The antioxidant effect of kecombrang is very strong.

Not only the flowers, even the stems, rhizomes, and leaves of the kecombrang plant are very high in antioxidants. This is because the kecombrang plant contains flavonoid compounds, one of the antioxidant compounds that help ward off cell damage in the body.

The high content of this antioxidant makes kecombrang known as an anticancer plant because it can slow down the damage that occurs due to the growth of cancer cells.

In addition, kecombrang also has antibacterial properties. Reported in JOM Faperta 2016, the kecombrang flower section contains antibacterial substances that can inhibit the growth of various bacteria Bacillus cereus , Euscheria coli , Listeria monocytogenes , and Staphylococcus aureus .

This antibacterial property is caused by the content of essential oils, alkaloids, and fatty acids in it. Due to its antibacterial properties, kecombrang is also used as a natural preservative.

2. Enhancing the taste of cooking

Kecombrang is the flavor of various dishes. Because of its strong aroma, kecombrang is often used to reduce the rancid aroma of fish or seafood .

Kecombrang will also give a fresh aroma to the chili sauce and stir-fry and soup dishes. Therefore, dishes mixed with kecombrang will usually be easily distinguished from other dishes because of this very distinctive aroma.

3. Contains various kinds of nutrients

Kecombrang is also rich in various kinds of nutrients. In addition, kecombrang is also low in calories. Reported on the Indonesian Food Composition Data page, 100 grams of fresh kecombrang contains:

• Energy as much as 34 calories
• 6.7 grams of carbohydrates
• 2.6 grams of fiber
• 1 gram of fat
• 60 mg calcium
• 16 mg of phosphorus
• 1 mg iron
• 650.6 mg of potassium
• 47 mg sodium

How to cultivate kecombrang flowers

Kecombrang is a versatile food ingredient. This local plant is mostly processed as a mixture of spices, vegetables, ointment, pecak, a mixture of curry and the most distinctive one is chili sauce. To get the benefits of kecombrang, you don't need to be confused about how to process it.

How to prepare it

After selecting kecombrang flowers that are still fresh, separate the buds with the stems. Kecombrang stems have a harder texture than the flowers but can still be cut into pieces to be put in soups such as soup.

For the flowers, wash them before cutting them into pieces. Then dry it. This flower can then be sliced ​​thinly, or chopped into small pieces. After being chopped, it can enter into a mixture of various cooking spices.

Kecombrang recipe

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One of the processed kecombrang recipes that is most often served in local food is ointment. The combination of vegetables with kecombrang will make your menu more fragrant, delicious, and healthier. This is how to make it:

The main ingredient:

• 5 long beans, cut about 3 cm, boiled
• 50 grams of bean sprouts, brewed
• 1 bunch kale (180 grams), pick and boil
• 1 bunch spinach, pick and boil
• 3 pieces of kecombrang flower petals, thinly sliced
• 200 grams of coarsely grated coconut

Ground spices:

• 6 curly red chilies
• 1 red onion
• 2 cloves of garlic
• 1 teaspoon grilled shrimp paste
• 1 cm kencur
• 2 pieces of lime leaves
• Salt and sugar to taste

How to make

1. Stir well the grated coconut, kecombrang flowers and ground spices. Then steam 30-35 minutes until cooked.
2. Combine the ripe vegetables with the steamed coconut seasoning.
3. Kecombrang vegetable urap is ready to be served.

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