Botanical Name: Boesenbergia rotunda
Also Called: Chinese ginger, Krachai
Fingerroot is a rhizome that belongs to the ginger family. It is widely used in Southeast Asian cuisine, particularly Thai, Cambodian, and Indonesian dishes. Named for its finger-like shape, fingerroot has long, slender roots that grow in clusters, resembling the fingers of a hand. This aromatic rhizome is prized for its unique flavor and medicinal properties, adding a distinct earthy, slightly spicy taste to a variety of dishes.
Fingerroot has an unmistakable appearance, with elongated, cylindrical roots that are brownish-yellow on the outside and pale yellow inside. The texture is firm, and when sliced, it reveals a juicy interior. Unlike ginger, which has a sharp, spicy bite, fingerroot offers a milder, more earthy flavor with subtle peppery and citrusy undertones. It has a hint of sweetness, making it gentler on the palate compared to other members of the ginger family, but it still carries a pleasant warmth.
When used in cooking, fingerroot imparts a mild, earthy aroma and a soft, lingering spiciness that enhances the overall flavor of a dish without overpowering it.
Fingerroot is a staple in Southeast Asian cuisine and is commonly used in curries, soups, stir-fries, and salads. In Thai cooking, it is often used in fish curries and stir-fried dishes, where its mild spice complements the other strong flavors, such as lemongrass, galangal, and chiles. It is also an important ingredient in Cambodian amok, a traditional steamed fish curry, and in Indonesian spice pastes for meat and seafood.
Fingerroot is typically used fresh, either sliced, crushed, or pounded, to release its full flavor. It can also be pickled, ground into a paste, or dried and powdered for use in spice mixes. Fingerroot pairs well with seafood, pork, chicken, and vegetables, adding depth and warmth to the dish.