Three varieties are available locally. However, we have
little choice since we in most parts of the world just
root ginger is the ingredient available.
Root ginger, which is the global variety. One may store
it easily for week, if potted in a container of wet
sand, and stored in a cool, dark place. Uproot and use
as required, but keep the sand moist. Or, wrap in
newprint or brown paper and refrigerate, to keep for
upto 2 weeks.
There is also galangal or the tougher, slightly bitter
variety, which has a woody flavour.
A smaller ginger, having a lemony and zesty taste,
known as krachai ginger, is also available.
One can buy it off the shelf in the form of grated or
chopped preserved ginger, but wipe it dry before adding
to any hot fat, or it may splash and spit dangerously.
Thai Ingredients's Index
