In the island's aboriginal languages, it is known as silu in Bunun, jiaboe and garyo in Paiwan, bussiyan, bissiyan and bassiyan in Atayal[5] and lalengac in Sakizaya.

[6] In China, it is called yànshānjiāng (艷山薑), as well as yùtáo (玉桃), cǎoběn zhíwù (草本植物) and dà húluóbo (大胡蘿蔔) among other names.

[10] Alpinia zerumbet is best grown in rich medium-wet, to wet well drained soils in full sun to part shade.

The long leaf blades of A. zerumbet are used for wrapping zongzi, a traditional Chinese dish made of rice stuffed with different fillings.

In Okinawa, Japan, its leaves are sold for making an herbal tea and are also used to flavor noodles and wrap muchi rice cakes.

[12] A. zerumbet contains many kavalactones structurally related to the compounds in kava (Piper methysticum) and may[clarification needed] help prevent high glucose induced cell damage.