What does fingerroot taste like?

Fingerroot has a unique peppery, slightly medicinal, earthy flavor with subtle ginger-like notes. It's more pungent than ginger and adds a distinctive aromatic quality that can't be replicated by other rhizomes.

Can I substitute ginger for fingerroot?

While ginger can substitute in a pinch, fingerroot's unique flavor and medicinal compounds are distinct. For authentic Thai jungle curry, fingerroot is essential. Galangal plus ginger is a closer approximation than ginger alone.

What are Chinese keys?

Chinese keys is another name for fingerroot, referring to the finger-like appendages that resemble old-fashioned keys. The same rhizome is called krachai in Thai and temu kunci in Indonesian.

Can I use pickled fingerroot instead of fresh?

Yes, pickled fingerroot is commonly used and more widely available than fresh. Rinse briefly to remove excess salt/brine before using. It provides similar flavor but slightly milder and with tangy notes from pickling.

Where can I buy fingerroot?

Find fingerroot at Thai specialty markets, some Southeast Asian grocers, or online. Pickled fingerroot in jars is most accessible. Fresh fingerroot is seasonal and harder to find outside areas with large Thai communities.

🌱 Fingerroot (Krachai)

Thai medicinal rhizome with unique bioactive compounds—built for clarity (not hype).

Overview

Fingerroot (Boesenbergia rotunda), known as krachai in Thai, temu kunci in Indonesian, or Chinese keys, is a distinctive rhizome with finger-like appendages. Part of the ginger family, fingerroot has been used in Southeast Asian traditional medicine for centuries and adds a unique peppery, earthy flavor to Thai and Indonesian cuisines. Contains rare bioactive flavonoids with antimicrobial and anti-inflammatory properties.

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Key nutrition highlights

Panduratin A: unique flavonoid compound with potent antioxidant and anti-inflammatory properties.
Pinostrobin: another rare flavonoid with antimicrobial effects found primarily in fingerroot.
Essential oils: contains camphor, geraniol, and other aromatic compounds.
Antioxidants: rich in polyphenols and flavonoids with cellular protective properties.
Antimicrobial compounds: traditional use for digestive and respiratory infections.
Anti-inflammatory agents: multiple bioactive substances researched for inflammation management.

Tip: Fingerroot's medicinal properties are primarily from its unique flavonoid profile not found in ginger or galangal—these compounds are currently being researched for various health applications.

Common benefits people look for

Anti-inflammatory and antioxidant support
Digestive wellness (traditional medicine use)
Antimicrobial properties (research ongoing)
Respiratory health support
Joint and muscle comfort (traditional use)
Overall wellness and vitality (traditional tonic)

These are general wellness themes in nutrition research and traditional use—not disease treatment claims.

Common uses

Thai jungle curries: essential ingredient in gaeng pa (Thai jungle curry) providing unique earthy, peppery flavor.
Nam prik (chili pastes): pounded into traditional Thai chili relishes.
Stir-fries: julienned and added to fish or seafood stir-fries for aromatic depth.
Indonesian dishes: used in temu kunci preparations and traditional jamu tonics.
Pickled: preserved in vinegar for extended use and medicinal applications.
Traditional medicine: brewed as tea or chewed fresh for digestive support in Southeast Asian traditional practice.

Preparation: Scrub thoroughly (hard to peel due to finger shape), slice thinly or pound. Fresh is best but pickled or frozen are good alternatives.

Typical origins & sourcing

Fingerroot is cultivated in Thailand, Indonesia, Malaysia, and throughout Southeast Asia. Prioritize:

Thai markets: fresh fingerroot (krachai) available at Thai specialty grocers, especially those with fresh produce.
Pickled/jarred: pickled fingerroot in brine widely available at Asian markets—convenient and long-lasting.
Frozen: frozen fingerroot occasionally available—retains flavor well when defrosted.
Southeast Asian grocers: Indonesian and Malaysian markets may stock fresh or pickled temu kunci.
Quality selection: choose firm, golden-brown rhizomes with intact "fingers." Avoid shriveled or moldy pieces.

Storage tip: Fresh fingerroot stores refrigerated for 2-3 weeks. Freezes well for several months. Pickled fingerroot has indefinite shelf life when refrigerated after opening.

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Nutrition Facts

Nutrition Facts (per 100g fresh) — click to expand/collapse

Per 100 g (fresh rhizome)%DV*

Calories~60 kcal3%

Total Fat0.5 g1%

Total Carbohydrate13 g4%

Dietary Fiber2.5 g9%

Protein1.2 g2%

Vitamin C8 mg13%

Iron0.8 mg4%

Note: Fingerroot's primary value comes from bioactive flavonoids like panduratin A and pinostrobin, not macronutrients. Typically used in small amounts as aromatic flavoring and medicine rather than eaten in quantity.

*% Daily Values are based on a 2,000 calorie diet.

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