How is Fingerroot used in Thai cooking?

Fingerroot - krachai, sometimes called Chinese ginger - grows as a cluster of slim, finger-like rhizomes, yellow-brown and intensely aromatic. It's a close relative of ginger and galangal but earthier and a little medicinal, and it has a special affinity with fish, cutting through any muddiness and lifting the dish. It's also a traditional remedy in its own right. We slice or pound it into curries and fish dishes; its sharp, fragrant punch is unmistakable once you've tasted it.

Can I cook with Fingerroot in a Chiang Mai cooking class?

Yes - we use Fingerroot in our hands-on classes. Explore them on our Cooking Classes page.

Fingerroot - Fresh Thai Vegetables | Thai Akha Kitchen

Fingerroot - krachai, sometimes called Chinese ginger - grows as a cluster of slim, finger-like rhizomes, yellow-brown and intensely aromatic. It's a…

Fingerroot - Fresh Thai Vegetables | Thai Akha Kitchen Fingerroot - krachai, sometimes called Chinese ginger - grows as a cluster of slim, finger-like rhizomes, yellow-brown and intensely aromatic. It's a…