Finger root or Lesser Ginger or "Krachai" in Thai . Its root is comprised of a cluster of long, slender, orangish brown fingers joined to an insignificant, knobby ginger-like rhizome. Because its exuberant, aromatic quality freshens the taste of seafood, it is used primarily in seafood dishes. The fingers are cut into fine slivers and tossed along with other fragrant herbs into hot-and-spicy seafood stir-fries, curries and incendiary soups.
Availability : Year round
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