Culinary Usage

The species Cymbidium hookerianum is considered a delicacy in Bhutan where it is traditionally cooked in a spicy curry or stew and called "olatshe" or "olachoto". It is sometimes confused with Cyclanthera pedata, another local delicacy (the nomenclature has not been clearly established; there are indications that "olatshe" usually refers to Cymb. and "olachoto" to Cycl., although not consistently).

• Cymbidium macrorhizon (Chinese: 大根蘭) (N. Pakistan to Temp. E. Asia).



• Cymbidium madidum: Buttercup Orchid, Northern Cymbidium, Moist Forest Cymbidium (Chinese: 濕地蘭) (Queensland to N. New South Wales)



• Cymbidium maguanense F.Y. Liu: Ivory-colored Cymbidium (Chinese: 象牙白) (Yunnan, SW China)



• Cymbidium mastersii: Master's Cymbidium (Chinese: 大雪蘭) (E. Himalaya to China)



• Cymbidium micranthum Z.J.Liu & S.C.Chen (2004) (Chinese: 細花蘭) (Yunnan, China South-Central,temperate Asia)



• Cymbidium multiradicatum Z.J.Liu & S.C.Chen (Chinese: 多根蘭) (Yunnan, SW China)



• Cymbidium munronianum (E. Himalaya to Assam)