Krachai (Fingerroot)
森のカレーの強烈な香り！指のような形をした土臭い生姜
Description
Fingerroot. Shaped like a cluster of long fingers. Has a much stronger, earthier, more medicinal aroma than standard ginger. Essential for erasing river fish odors and for Jungle Curry.
Classification: Aromatic Herb
Shops selling Krachai (Fingerroot)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Krachai root
Instructions
- (Prep) Julienned thinly and thrown en masse into Jungle Curries or fish stir-fries (Pad Cha) to permeate the dish with its intense aroma.
Learn more Substitutes, pairings, tips
Key spices
Krachai's own earthy aroma
Substitutes at Japanese supermarkets
Ginger (looks similar, completely different aroma)
Pairing
Gaeng Pa (Jungle Curry) / Pad Cha (Spicy seafood stir-fry)
Trivia
[Difference] Kha (Galangal) is piney and refreshing. Krachai is earthier and heavier like Chinese medicine. The ultimate deodorizer for river fish/wild game.
Eating tips & etiquette
The julienned strands are eaten along with the dish. Chewing them sends a wild, cooling, medicinal jolt through the mouth.
Allergen
None