Recipes for the "phrik khing" curry paste usually include lemongrass, garlic and galangal. Malay cooking also makes plentiful use of lemongrass and galangal. Garlic, shallots, ginger and galangal have antimicrobial properties and serve as natural organic preservatives. Frankincense, cloves, cinnamon, nutmeg, and galangal are all used repeatedly. Some rhizomes that are used directly in cooking include ginger, turmeric, galangal, fingerroot, and lotus. This spreads into many bunches in the same way as ginger, galangal and turmeric. Indonesian "rendang" is usually spiced with galangal. The rhizomes, known as galangal, are valued for their sweet spicy flavor and aromatic scent. This plant's rhizome is the "galangal" used most often in cookery. Galangin is found in high concentrations in "Alpinia officinarum" (lesser galangal) and "Helichrysum aureonitens". Each galangal variety is attributed with specific medical virtues. It is also sometimes called lesser galangal, which properly refers to "Alpinia officinarum". "keluak" (Pangium edule) and "lengkuas" (galangal) are native to Indonesia. Hong Kong is the commercial center for the sale and distribution of the lesser galangal.