Yellow Ginger Leaves

Yellow ginger leaves, from the same plant as turmeric (Curcuma longa), are aromatic leaves used in Southeast Asian and Malaysian cooking for their subtle, earthy fragrance. While the turmeric root is better known, the leaves—long, green, and spear-shaped—impart a gentle, herbaceous scent with hints of turmeric and citrus. They're often used to wrap food (like rice or fish) before steaming or grilling, infusing the dish with a light, distinctive aroma. In traditional dishes like nasi ulam or otak-otak, yellow ginger leaves add an authentic layer of depth without overpowering the other ingredients.