16 Jun

Thai fresh ginger, also known as galangal, is a rhizome that is widely used in Thai cuisine. It has a pungent, citrusy and slightly sweet flavor, and is often used as a key ingredient in soups, curries, and stir-fries. Thai fresh ginger has a tough outer skin that needs to be peeled before use. The flesh is firm and fibrous, with a pale yellow color. It can be sliced, grated or pounded to release its flavor and aroma. Apart from its culinary uses, Thai fresh ginger also has medicinal properties. It is believed to aid digestion, reduce inflammation, and alleviate pain. It is also used in traditional medicine to treat ailments such as coughs, colds, and rheumatism. Overall, Thai fresh ginger is a versatile and flavorful ingredient that adds a unique touch to any dish it is used in.

  • Thai fresh ginger is a member of the ginger family, along with turmeric and cardamom.
  • It is an essential ingredient in many Thai dishes, including tom kha gai (coconut milk soup with chicken) and green curry.
  • Thai fresh ginger has a more complex flavor profile compared to regular ginger, with notes of citrus, pine, and pepper.
  • It is a low-calorie ingredient that is high in antioxidants and has anti-inflammatory properties.
  • Thai fresh ginger is sometimes used as a substitute for regular ginger in recipes, but it has a different flavor and may not produce the same results.
  • When purchasing Thai fresh ginger, look for roots that are firm, heavy, and free from blemishes or mold. It can be stored in the refrigerator for up to three weeks.
  • In addition to its culinary and medicinal uses, Thai fresh ginger is sometimes used in perfumes and skincare products for its aromatic and anti-aging properties.
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