Chinese ginger krachai

Chinese krachai ginger is nothing more than rastenin, which, like all well-known Asian spices ginger, as well as galangal, belongs to the Ginger family. In its appearance, Chinese ginger krachai resembles its closest relatives. However, the taste of Chinese ginger krachai is strikingly different from galangal or ginger. Chinese ginger krachai is often called fingerrut or galingal (not to be confused with galangal).

In Latin, the name of Chinese krachai ginger sounds like Kaempferia pandurata. It is worth noting that the distinctive taste and aroma properties of Chinese krachai ginger open up quite wide culinary opportunities that allow you to use the plant root as a spice. It is noteworthy that the most widespread Chinese ginger krachai found in the national cuisine of Thailand.

Although in other countries of Southeast Asia, the root of the plant is used as a spice in the process of preparing soups, main dishes, as well as sauces, snacks or salads. The softer taste, as well as the citrus distinctive flavor of Chinese krachai ginger, delicately highlights the taste of the finished culinary product. Professional culinary experts note that the taste as well as aromatic characteristics of Chinese krachai ginger are inferior in strength to the pronounced nuclear and fenced root of ginger.

However, the distinctive consumer and taste parameters of Chinese krachai ginger simply fit perfectly with fish and seafood dishes. In addition, Chinese ginger krachai is included in the curry mix. It is also noteworthy that Chinese ginger krachai, unlike ordinary ginger or galangal, can not be extracted at the end of cooking.

Under the influence of high temperatures, Chinese ginger krachai softens. Krachai is considered an inapplicable attribute of most spice mixtures that are used to prepare Thai national cuisine. For example, the world-famous Thai soup Tom-yam cannot be prepared without the use of Chinese ginger krachai. The spice is usually used fresh.

Often in the countries of Southeast Asia, krachai is sold in an already shredded form. Notably, unlike ginger or the same galangal, Chinese krachai ginger is not peeled before cooking. However, in our latitudes it is almost impossible to acquire a fresh root of paint.

True, in some specialized stores you can buy Chinese ginger krachai in a set of spices and vegetables for making Thai tom-yam soup. In the food industry, ground dried root of Chinese ginger is produced, which is also used as a spice in the process of preparing first and main dishes, sauce, salads or snacks.