Description
While galangal root (greater ginger) is a base ingredient in a typical Thai curry paste, krachai or fingerroot (lesser ginger) is almost all the time added to the blend of certain fish curries and other seafood dishes. With a distinct herbal aroma you’ll be able to smell as you approach the front door of your host’s home, you know you’re in for a gastronomical experience. Krachai’s sharp flavor breaks through the potpourri of other bold herbs in a fish curry, yet the herbal root calms the tummy as a result of its anti-inflammatory and other medicinal properties. Regularly cooked with fresh green peppercorns, dragon chilis, and makrut leaves, krachai root is what ties a popular Thai hot flame seafood stir-fry together. Because krachai root is native to Southeast Asia and may be one of the most more difficult herbs to find outside the region, we’ve made the dried version to be had to you. We grow krachai root on our permaculture farm, meaning we grow the usage of mix-cropping farming methods. This may result in smaller batches for the market, but we’re okay with that. So long as you get the most up to date and highest quality product to be had. Now that’s what we like call ‘farm to table’.
Key ingredient in Thai & Southeast Asian dishes, mainly ones containing fish; often referred to as lesser ginger
Distinctive herbal fragrance with a sharp flavor that helps brightens and freshens up seafood dishes
Pairs well with fresh peppercorns and chili peppers in a stir-fry; blend with water, honey or natural sweetener and lime or lemon for a refreshing elixir
100% natural, no additives, preservatives, or colors; permaculturally-grown, not on industrial farms
Excellent substitute for hard-to-find fresh krachai
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