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Currently Viewing: Renealmia alpina
Renealmia alpina -
P. Goltra
Other Resources for Renealmia alpina
Taxonomy:
Renealmia alpinia (Zingiberaceae)

Common Names:
Renealmia
Mishqui panga

Classification:

Renealmia L. f.
Kingdom: Plantae-Plants
Subkingdom: Tracheobionta-Vascular plants
Superdivision: Spermatophyta-Seed plants
Division: Magnoliophyta-Flowering plants
Class: Liliopsida-Monocotyledons
Subclass: Zingiberidae
Order: Zingiberales
Family: Zingiberaceae - Ginger family
Genus: Renealmia L. f. - Renealmia
Species: Renealmia alpinia (Rottb.) Maas
(National Plant Database. 2005.)

Description:
Renealmia species have leaves with a fragrant gingerly scent and are not as cold hardy as the Alpinia species.
The inflorescences are basal (produced from the base of the plant) or terminal (on ends of the stems) and have colorful bracts are often hard and waxy, resembling a pineapple. They can range from 5" to 1' tall. The foliage is light green and wavy on the edges with a very gingery scent when crushed.
(Kepler, Angela K. 1995. Maui’s Floral Splendor.)

Geographic Distribution:
Native to Central and South America, Renealmia species are the cousins to the Alpinia.
(Kepler, Angela K. 1995. Maui’s Floral Splendor.)

Indigenous Practices:
In quechua dialect, "mishqui" means tasty and "panga" leaf. Indeed, the leaves are used for authentic "patarashca", which is fish that is roasted while wrapped in mishqui panga. The leaves flavor the fish.
The ripe fruits produce a purple dye that is used for dying fibres of plants species such as Astrocaryum that are used in weaving. This dye even serves as ink for writing and the skin tattoos. The root also makes a yellow-orange dye.
(Amazon Conservation Fund Newsletter. 1994. 1995.)

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