Thailand
Black Ginger
Kaempferia parvifloraA deeply aromatic Thai rhizome powder with earthy, warming and lightly peppery notes.
Botanical Library
Explore the plants behind Green Botanica.
Browse the library by plant part or search by name. Each profile explores the plant itself: its identity, origin, flavour, traditional context, practical use and current research.
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Each plant appears once, regardless of how many forms or products are available elsewhere.
23 botanical profiles
Thailand
Butterfly Pea
Clitoria ternateaWhole dried flowers that create a vivid blue infusion with a gentle, earthy-green taste.
Thailand
Pandan
Pandanus amaryllifoliusCut pandan leaves with a soft, sweet-green aroma often compared with vanilla, rice and fresh hay.
Thailand
Jiaogulan
Gynostemma pentaphyllumTwisted whole leaves with a light green character, gentle sweetness and a clean herbal finish.
Thailand
Roselle
Hibiscus sabdariffaA naturally deep crimson hibiscus powder with a bright, tart, berry-like flavour.
South & Southeast Asia
Bael
Aegle marmelosDried bael fruit milled to a soft amber powder, sweet and resinous with a marmalade-like edge.
South & Southeast Asia
Wild Turmeric
Curcuma aromaticaA golden turmeric with a camphor-edged, almost woody warmth that sets it apart from common kitchen turmeric.
Central Asia & western China
Black Goji
Lycium ruthenicumSmall dried berries that bleed a deep violet-blue into water and shift towards pink with a squeeze of lemon.
Southeast Asia
Fingerroot
Boesenbergia rotundaKrachai root ground fine — peppery and citrus-bright, with a ginger warmth narrower and sharper than ginger itself.
Southeast Asia
Greater Galangal
Alpinia galangaThai galangal ground fine — pine-sharp, citrusy and clean; the backbone of tom kha rather than a stand-in for ginger.
Tropical Asia
Gotu Kola
Centella asiaticaA finely milled leaf powder, green and faintly bitter — closer in taste to a salad leaf than to a herb.
Southeast Asia
Makrut Lime
Citrus hystrixMakrut lime peel dried and ground — a concentrated, almost perfumed citrus that carries much further than lime zest.
South & Southeast Asia
Holy Basil
Ocimum tenuiflorumThai holy basil dried and milled — clove-warm and peppery, quite unlike the sweet basil of an Italian kitchen.
South & Southeast Asia
Arabian Jasmine
Jasminum sambacWhole sambac jasmine buds — honeyed and heady, opening slowly in the cup rather than all at once.
Southeast Asia
Java Tea
Orthosiphon aristatusWhole cat's whiskers leaf — a light, green, gently bitter everyday infusion from Southeast Asia.
Tropical Asia
Lemongrass
Cymbopogon citratusThai lemongrass ground fine — bright, clean citrus without a woody stalk to strain out.
Maluku Islands, Indonesia
Mace (Javitri)
Myristica fragransWhole mace blades — the lacy red aril that wraps the nutmeg seed, warmer and more floral than the nut itself.
Western Asia
Damask Rose
Rosa damascenaWhole Damask rose petals — softly perfumed, with the faint honeyed astringency that separates a tea rose from a merely scented one.
South Asia; cultivated across the tropics
Moringa
Moringa oleiferaMoringa leaf milled fine — green and faintly savoury, closer to a cooked leaf than to a sweet green powder.
South & Southeast Asia
Sand Ginger
Kaempferia galangaKencur, ground — camphor-bright and slightly medicinal, the note that makes an Indonesian or Thai paste taste like itself.
Indonesia
Temulawak
Curcuma xanthorrhizaTemulawak root dried and milled — earthier and more bitter than turmeric, with a deep, almost woody gold.
Chanthaburi, eastern Thailand
Chanthaburi White Pepper
Piper nigrumChanthaburi white peppercorns — floral first, then a round, earthy heat with none of the edge of black pepper.
Southeast Asia
Javanese Long Pepper
Piper retrofractumWhole long pepper catkins — sweet and resinous at the front, with a heat that arrives late and lingers.
From the journal
Go from knowing the plant to using it.
Butterfly pea tea · taste before the recipeWhat Does Butterfly Pea Tea Taste Like?Read the story →
Sand ginger · names, flavour and comparisonSand Ginger or Kencur: What It Is and How It Differs from GalangalRead the story →Javanese long pepper · an Isaan kitchen treasureHow to Use Javanese Long Pepper in Everyday CookingRead the story →Printable archive
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