Fingerroot (krachai)

A ginger-family rhizome in the form of narrow fingers with a sharp earthy taste for Thai curry pastes and fish dishes.

Fingerroot (krachai) is the rhizome of a plant of the ginger family in the form of a bunch of narrow yellow-brown fingers, with a sharp earthy taste and an aroma combining ginger, black pepper and lemon. It is grated and chopped into Thai curry pastes, stir-fries with fish (pad cha), tom fish soups, chili pastes and marinades.

Calories, proteins, fats and carbohydrates per 100 g of product

Fingerroot (krachai), Raw: Calories 80.0 kcal, Proteins 1.8 grams, Fats 0.8 grams, Carbohydrates 17.8 grams per 100 g of product.

Calories80.0 kcal

Proteins1.8 grams

Fats0.8 grams

Carbohydrates17.8 grams

Data: USDA FoodData Central

Recipes with this ingredient

Pad Cha TalayIndian cuisine | Main courses

Pad Cha Talay is a vibrant and aromatic dish from Indian cuisine that embodies a passion for spices and fresh seafood. Its roots trace back to East Asia, where similar stir-fry recipes adorn tables in numerous coastal regions. Tender shrimp, squid, and fish sautéed in a spicy sauce with garlic, chili, and herbs reveal a deep, rich taste of the sea complemented by subtle citrus notes of kaffir lime. The heat of the pepper harmonizes with the sweetness of the chili and the balanced saltiness of fish sauce, creating an explosive flavor ensemble. This dish can be served with rice or glass noodles, allowing everyone to enjoy its spicy richness in their own style. It's perfect for lovers of exotic and intense flavors.

Green CurryThai cuisine | Main courses

Green curry is one of the most famous Thai recipes, vibrant and aromatic. Its history traces back to Thailand, where spicy curry pastes are the foundation of many traditional dishes. The taste of green curry is unique: spicy, slightly sweet, creamy and simultaneously fresh due to herbs and coconut milk. Tender chicken meat absorbs the rich aroma of green curry paste, while palm sugar adds a light caramel note. Krachai gives the dish a slight citrus sharpness, and Thai eggplants add freshness and softness. This dish pairs perfectly with jasmine rice, complementing its soft texture with a rich sauce. Green curry is not just food; it's a true culinary journey to the heart of Thailand filled with a wealth of flavors and aromas.