The white pulp of native ginger has a sour flavour, used to activate salivary glands to moisten the mouth when bushwalking, with the seeds usually being discarded.
The capsules can also be used as a flavouring spice, using the whole fruit and seed dried and ground.
They can also be used to impart a sour flavour and red color in herbal teas.

The centers of new shoots have mild gingery flavour, and are excellent in various dishes as a ginger substitute.
The roots can also be used in cooking, and have a more earthy resinous flavour.
The white pulp of native ginger has a sour flavour, used to activate salivary glands to moisten the mouth when bushwalking, with the seeds usually being discarded. The capsules can also be used as a flavouring spice, using the whole fruit and seed dried and ground. They can also be used to impart a sour flavour and red color in herbal teas.
The centers of new shoots have mild gingery flavour, and are excellent in various dishes as a ginger substitute. The roots can also be used in cooking, and have a more earthy resinous flavour.
Alpinia caerulea