Fingerroot (Krachai)
Fingerroot, or Krachai in Thai, is a medicinal culinary herb in the ginger family. It is named for its distinctive shape,which resembles a cluster of long, slender fingers. In Thai cuisine, it is the secret ingredient for seafood dishes, providing a unique "earthy-citrus" heat that no other ginger can match.
Seasonality: While available year-round, the best quality Fingerroot is harvested during the late Rainy to early Cool season (September – January). During this time, the roots are most succulent, and the concentration of essential oils is at its peak.
Flavor & Texture: It has a sharp, refreshing, and slightly medicinal heat. The aroma is intensely fragrant and earthy. The texture is firm and crunchy when sliced or julienned.
Primary uses:
Fish & Seafood Curries: An essential component of "Kanom Jeen Nam Ya" (Fish Curry Sauce) and "Kaeng Som" (Sour Curry).
Stir-fries: Often julienned and added to "Pad Cha" (Spicy Sizzling Stir-fry) to eliminate fishy odors.
Health Tonics: Sliced and steeped as a tea or blended into juices for its immune-boosting properties.
Benefits:
"Thai Ginseng": Renowned for boosting energy and overall vitality.
Digestive Relief: Helps treat bloating, stomach aches, and indigestion.
Anti-inflammatory: Contains bioactive compounds that help reduce inflammation in the body.
Oral Health: Traditionally used to treat mouth ulcers and dry mouth.
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