How is Ginger used in Thai cooking?

Ginger - khing - is the warm, sweet-sharp rhizome most cooks already know, used fresh or dried to flavour food and drinks without leaning on salt or sugar. In Thai and Akha kitchens it goes beyond the root: the young ginger flower and the leaves are used too, each adding its own milder fragrance. Fresh ginger is julienned into stir-fries and soups, bringing warmth and a clean heat that's different from chili. We peel it with the edge of a spoon, which takes the thin skin without wasting the flesh.

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

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

Ginger - Fresh Thai Vegetables | Thai Akha Kitchen

Ginger - khing - is the warm, sweet-sharp rhizome most cooks already know, used fresh or dried to flavour food and drinks without leaning on salt or…

Ginger - Fresh Thai Vegetables | Thai Akha Kitchen Ginger - khing - is the warm, sweet-sharp rhizome most cooks already know, used fresh or dried to flavour food and drinks without leaning on salt or…