Sand Ginger

A dark brown root, smaller and more gnarled than regular ginger root, it is available sliced and dried or powdered, both in plastic envelopes. The envelope for the dried pieces is labeled “Kapurkachi”; the label for the powder is “Kaempferia Galanga.” It is wonderfully aromatic. Both the dried root and the powder should be kept in tightly sealed containers in a cool, dry place. They will keep for a year. However, as the root ages, it tends to lose some of its fragrance. Used particularly in the Chiu Chow kitchen.