kencur is a type of rhizome that belongs to the ginger family, scientifically known as Kaempferia galanga. It is commonly found in Southeast Asia, particularly in countries like Indonesia and Malaysia. Kencur has a distinct aromatic flavor and is often used in traditional cooking and herbal medicine. In culinary applications, kencur is used to enhance the taste of various dishes, especially in Indonesian cuisine. It is also valued for its potential health benefits, including anti-inflammatory and digestive properties. Kencur can be consumed fresh, dried, or as a powder in various recipes and herbal remedies.