Description
Fingerroot is a name called in English.
It’s also called in more than a few names as Boesenbergia rotunda, commonly referred to as Chinese keys, lesser galangal or Chinese ginger.
This is a medicinal and culinary herb from China and Southeast Asia.
Fingerroot is referred to as temu kunci in Indonesian. It is widely used in Javanese cuisine in Indonesia.
Along with its culinary uses, It’s also specifically used as a spice, or as flavoring agents, dyes, or also tradition medicine.
In Thai cooking, fingerroot it is called krachai and is an ingredient of dishes such as kaeng tai pla.
It is used in some kroeung pastes of Cambodian cuisine and is referred to as k’cheay.
In the west it is frequently found pickled or frozen. The rhizomes are commonly used as vegetables in main dishes or eaten raw when young.
It’s also used to help make fermented soya bean cake, also referred to as Tempeh, a traditional Indonesian food.
Its roots and rhizomes are cultivated in Indonesia, Indochina, and India in small homes and is also popularly used in flavorful curry dishes.
-Tea brewing method-
1. Rinse the seeds with cold running water then soak it for 30min.
2. Water : Herb ( 2 liters : 20~30g )
3. Bring to a boil, lower the heat and simmer for 30min ~ 2hr or more. ( Dried Roots, Seeds or Fruits : 1hr – 2hr / Loose leaves : 10min-30min )
**Keep refridgerated and drink the tea hot or cold
-How to save-
Steer clear of direct sunlight and keep it sealed at room temperature.
100% Pure and High Quality Medicinal Grade Herbs
FREE from chemicals and pesticides. [ Shipping from US ]
Sold in resealable, Heat sealed Pouches. Instruction included.
Fingerroot, one of those ginger (Zingiberaceae), has a wealth of health benefits that may be derived by including it in your diet.
Imported from India
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