Bentong Ginger (Zingiber officinale) is the most popular ginger in Malaysia due to its high quality and also high demand. This ginger have been planted since hundred years ago in highland areas near Janda Baik and Bukit Tinggi by farmers who do commercial agriculture.
In 2015, Bentong ginger was certified as one of Pahang’s Geographical Indications by the Agriculture Bureau of Pahang. The Indication is a symbol attached to products that have specific geographical origins.
Thanks to the pristine fresh air and fertile soil that the temperate area is blessed with, Bentong ginger is well-endowed with nutrients like gingerol, which has medicinal benefits that help to alleviate digestive problems and nausea and respiratory conditions. Gingerol is also responsible for ginger’s spicy sensation and woody aroma. Many studies have suggested that increasing consumption of plant foods like ginger decreases the risk of obesity, diabetes, heart disease and overall mortality while promoting a healthy complexion and hair, increased energy and overall lower weight.
There is a myriad of ways to cook bentong ginger. It is usually julienned and added as a seasoning to steamed fish and stir-fried vegetable dishes. For those who are not so well-acquainted with the taste of lashings of bentong ginger in their food, add a dash of pickled blended bentong ginger as a condiment—a good way of introducing the flavour to newcomers.