Tinkturenpresse

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Boesenbergia rotunda (L.) Mansf. - syn. Kaempferia pandurata Roxb.; Boesenbergia pandurata (Roxb.) Schltr.; Curcuma rotunda L.; Kaempferia rotunda Don. - Zingiberaceae
凹唇姜 ao chun jiang (chin.), Chinese keys, finger root, Fingerwurz, Chinesischer Ingwer

Plants up to 50cm high, native to ; rhizomes bright yellow, ovoid-globose, strongly aromatic; leaves 3-4, leaf sheath red; leaf blade green on both surfaces, ovate-oblong or elliptic-lanceolate, 25-50cm long, glabrous except for sparsely hairy midvein abaxially; inflorescences terminal on pseudostems, appearing from within apical leaf sheaths, bracts lanceolate, 4-5cm; flowers aromatic, calyx 1.5-2cm, corolla pink, corolla tube 4.5-5.5cm; lateral staminodes light pink, labellum white or pink with purple stripe, fiddle-shaped.
http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200028353

„Fingerroot has a strong, dominating flavour that I would, lacking a better term, classify as „medical“… Fingerroot is used as a medicine, not for cooking, in China, and it is a rare spice in the cuisines of Vietnam and Indonesia: I have seen it appearing in markets in, e. g., Saigon [Sài Gòn] or Bukittinggi, but corresponding cookbooks usually do not mention it.
It is only Thai cooking, however, where fingerroot plays the rôle of an important flavouring. Although it is employed in lesser extent than the related spices ginger and galanga, it often goes into curries, particularly fish curries (see coconut about Thai curry pastes) and it is a common ingredient for vegetable stews or fish soups (together with kaffir lime leaves).“
http://gernot-katzers-spice-pages.com/engl/Boes_pan.html