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White Kauch Seed, also known as "White Kachol" or "Kacholam," is a rare, aromatic seed derived from the plant Kaempferia galanga. Native to Southeast Asia, it is valued for its medicinal and culinary uses. The seeds are small, round, and white, with a pungent, peppery flavor. Traditionally, White Kauch Seed is used in herbal medicine for its anti-inflammatory, anti-bacterial, and digestive properties. It is also used in cooking, especially in Thai and Indonesian cuisines, to enhance flavor in curries, soups, and stews. The seed is known for its unique aroma, which is a blend of spices and herbs.