Fingerroot ✦

Krachai (gingembre digité)

What it is

The rhizome grows as a bunch of slim fingers hanging off a central knob, which is why Malay calls it kunci, a key, and English calls it Chinese keys. Its bite is camphorous rather than hot — cineole and camphor carry it, not the gingerols that make ginger burn.

In the kitchen

Cut it into fine matchsticks rather than mincing it: in kaeng pa and fish curries it is meant to be chewed. It goes in with the paste at the start, not as a finishing aromatic.

Goes with

Fish sauce Holy basil Galangal Lemongrass Makrut lime leaf Green peppercorn Chili pepper Garlic

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