Kencur

Kencur, sometime mistakenly called lesser galangal, is also known as zedory. Kencur has a unique camphor like flavor and should be used sparingly. It must be rinsed and the skin scraped off before using. Dried kencur should be soaked in boiling water for 30 minutes to soften before use. If using ground kencur, substitute ½-1 teaspoon of the powder for 1 in (2½ cm) of the fresh root. Try to use the fresh root whenever possible as it is more fragrant.