#Khminaoy

Across the patchwork of Thailand’s diverse landscapes, where traditions have deep roots and herbal lore thrives, the yellow-fleshed rhizomes of Curcuma zedoaria—locally called ขมิ้นอ้อย (Khmin-aoy)—have played a dual role: as a revered traditional remedy and as a fixture in the kitchens and apothecaries of Thai communities. Known internationally as zedoary or white turmeric, this member of the ginger (Zingiberaceae) family is celebrated in folk medicine, cuisine, and Buddhist ritual. As Thailand’s modern health seekers look anew to their herbal heritage, questions arise: does science echo the ancient trust placed in Curcuma zedoaria, and what secrets lie beneath its knobby, pungent façade?

Across Thailand’s diverse landscapes, Curcuma zedoaria, known locally as khmin-aoy, has long been a cornerstone of traditional healing and everyday cooking. Internationally called zedoary or white turmeric, this ginger family member is cherished in folk medicine, cuisine, and Buddhist rituals. As Thai readers revisit herbal heritage, the question remains: does science support the trust placed in khmin-aoy, and what can modern researchers uncover beneath its knobby rhizomes?

For generations, Curcuma zedoaria has been used to ease indigestion, stimulate appetite, calm inflammation, and treat wounds, stings, and even snake bites. In Thai villages, practitioners apply its paste to bruises and rashes, while its sliced rhizomes flavor regional curries. In northern Thailand, it carries names such as khmin khuen and hae o dam, with healing rituals passed down through families and communities. The many Thai aliases—lamyet, wan leuang, sak kabeu lawa—reflect its deep integration across ethnolinguistic groups.