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Fingerroot

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description Fingerroot Overview

Fingerroot, scientifically known as Boesenbergia rotunda, is a medicinal and culinary plant native to Southeast Asia and parts of China. The edible part of the plant is its rhizome, which features a distinctive shape resembling multiple human fingers extending outward. It is a staple aromatic in regional cuisines, particularly in Thailand where it is called krachai, commonly incorporated into curry pastes, stir-fries, and pickled condiments. The flavor is earthy and mildly pungent, often compared to a subtle blend of ginger and turmeric rather than a sharp heat.

help Fingerroot FAQ

What is fingerroot?

Fingerroot is the rhizome of Boesenbergia rotunda, a plant used in Southeast Asian cooking and traditional medicine. Its clustered rhizomes look like fingers extending from a central point.

How is fingerroot used in cooking?

It is used fresh or dried in dishes such as Indonesian spice pastes and some Thai preparations. The flavor is earthy, peppery, and more aromatic than ordinary ginger.

Is fingerroot the same as ginger?

No. Fingerroot and ginger belong to the same broader ginger family but come from different plants. Fingerroot is Boesenbergia rotunda, while common culinary ginger is Zingiber officinale.

What is fingerroot called in Southeast Asian markets?

It is commonly known as temu kunci in Indonesia and krachai in Thailand. Names can vary by country and local language.

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