Kapoor Kachari (Hedychium Spicatum) - Aromatic Ginger Lily for Herbal Teas and Incense

ID: 354366 SKU: 155602662107 Category: Hair and Wig Tags: 30days

Kapoor Kachari (Hedychium Spicatum) - Aromatic Ginger Lily for Herbal Teas and Incense

About this item:

– KAPOOR KACHARI or KACHURALU, is also called GINGER LILY and EKANGI and is scientifically known as HEDYCHIUM SPICATUM. – It is a natural food flavouring agent used in preparing pickles, biryanis, and curries. – It adds a unique and pleasant flavour to the dish. – It's hard, durable, and can be used as a whole or ground into powder form. – It also offers medicinal properties and is used in traditional medicine.

₹6160

Imported on order

Delivered in 30-60 days

On Pre-Order

Qty:

Guaranteed Secure

Guaranteed delivery
Fast shipping
PAN India shipping
100% Secure payment
Regular orders dispatch in 48 Hours
Pre-orders dispatch in 30-45 days
Returns accepted
Fast refund process
24/7 customer support

Description ▼

KAPOOR KACHARI

Botanical Name: Hedychium spicatum Also Known As: Kachuralu, Ginger Lily, Ekangi

Description: Kapoor Kachari is a perennial herb with a long, stout rhizome and fibrous roots. It produces long, narrow leaves and showy, fragrant white flowers. The flowers have a strong, camphoraceous scent and are used in traditional medicine and as a fragrance.

Product Features:

Medicinal Properties: Kapoor Kachari has antibacterial, antifungal, and anti-inflammatory properties. It is used to treat a variety of ailments, including respiratory problems, digestive issues, and skin conditions.
Traditional Uses: In traditional Ayurvedic and Chinese medicine, Kapoor Kachari is used as a stimulant, expectorant, and diaphoretic. It is also believed to have analgesic, antipyretic, and anticonvulsant properties.
Fragrant Oil: The flowers of Kapoor Kachari are used to extract a fragrant oil that is used in perfumery and aromatherapy. The oil is said to promote relaxation and well-being.
Culinary Uses: The rhizomes of Kapoor Kachari are used as a spice in some parts of India. They have a strong, pungent flavor and are used in curries, pickles, and chutneys.