Krachai
Scientific name:Boesenbergia rotunda (Linn.)Mansf.
Family:ZINGIBERACEAE
Vernacular name:Krachai
Krachai has finger-like rhizomes, shoots with up to four leaves, and a spike of white or pink flowers with a pink 鈥搒potted white lip. They are widely cultivated in Thailand and Indonesia for the spicy flavour. Yellow-fleshed rhizome folavours Thai food including soups, fish dishes, and curries. They are also used to reduce flatulence and to treat diarrhea, dysentery, and worms. In Thailand the leaves are regard as an antidote to certain poisons.
A perennial herb with a small slightly branched dark brown rhizome. The fleshy roots are cylindrical to spindle in shape, yellowish brown in colour and are arranged at right angle to the rhizome. The leaves are fairly large, oval in outline with acute apex. The inflorescence is composed of 4-6 flowers, the lowers blooming gradually from the base towards the apex of the inflorescence. Individual flowers are reddish purple in colour.
The aromatic tuberous roots are used a condiments in Thai food. The rhizomes and roots are rputed to increase physical efficiency. They are used as an antidysentery and a carminative in traditional Thai medicine. The rhizomes contain 0.08 percent of volatile oil, composed of cineol, boesenbergin A, camphor, etc.Thai recipe: what is krachai?
These are the pictures of Krachai :
http://images.google.co.th/images?hl=th%26amp;鈥?/a>
It is usually used in green or red curry which contains fish in its ingredients in order to reduce the smell of fish. You might not like its smell or taste and it's not the big deal if you ignore it.Thai recipe: what is krachai?
similar to ginger,,,,usually comes in fingers packed in liquid....can sub ginger............for the basil usually larger leaves are sweeter.....try to find a narower basil.........but both will work..
Krachai is a plant
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