Fingerroot / Krachai / Thai Ginseng / กระชาย Thai Fresh 100 g

Description:

Krachai (fingerroot) is an aromatic root vegetable belonging to the ginger family. It is often used in Thai, Indonesian, and Malaysian cuisine, especially in curries and fish dishes.

👉 Appearance:
Elongated, finger-like roots with yellowish-brown skin, light yellow inside.

👉 Taste:
Slightly milder than ginger, with a subtly peppery, warm aroma and a delicate sweetness.

👉 Usage:

• In curry pastes or as a fresh ingredient

• Finely sliced or pounded

• Particularly popular in dishes like Kaeng Tai Pla or Pla Tod Kamin

Application:

Fingerroot (Krachai) is used fresh or dried, especially in Thai cuisine, to add a warm, spicy aroma to curries, soups, and fish dishes. The root is usually finely chopped, pounded, or grated and cooked along with the other ingredients – similar to ginger.

Average Nutritional Values per 100g/ml:

• Energy: approx. 83 kcal

• Fat: 0.4 g

  • of which saturated fatty acids: 0.1 g

• Carbohydrates: 17.0 g

  • of which sugar: approx. 3–4 g

• Protein: 2.0 g

• Fiber: approx. 2–3 g

• Salt: 0.01 g

• Potassium: approx. 340 mg

• Calcium: approx. 50 mg

• Vitamin C: approx. 5 mg

Ingredients (Allergens BOLD):

Fingerroot / Krachai

Origin:

Thailand

Halal:

Yes