Krachai

This rhizome is sometimes called “Chinese keys,” because it resembles a set of keys with one base nodule and a bunch of narrow extending appendages. It’s also called “wild ginger” or “lesser Siamese ginger.” It’s very aromatic and has a mildly spicy flavor. A member of the ginger family, krachai has light brown skin and a yellow interior. This rhizome is prevalent in the cuisines of Thailand, Laos, and Cambodia and is used mainly in fish curries and soup broths. If it is not available fresh, substitute the frozen or brined version, available in jars. Krachai is also available already cut into julienne strips. It is a dominant flavor in the Thai jungle curry recipe.