Finger Root ‘Chinese Keys’ (Boesenbergia Rotunda)

Aromatic and Medicinal Rhizome Common Names: Finger Root, Chinese Ginger, Lesser Galangal, Krachai, Temu KunciFamily: ZingiberaceaeOrigin: Southeast Asia Finger Root (Boesenbergia rotunda), also known as Chinese Ginger or Krachai, is an aromatic rhizome widely used in Southeast Asian cuisine and traditional medicine. The plant is named for its long, finger-like roots, which are highly valued for their distinctive flavor, similar to ginger but milder and slightly peppery. Finger Root is a key ingredient in Thai, Indonesian, and Malaysian cooking, adding a unique taste to curries, soups, and stir-fries. In traditional medicine, it is used for its anti-inflammatory, antimicrobial, and digestive health benefits. This hardy perennial is easy to grow in warm climates or containers, making it a great addition to herb gardens. Distinctive Features, Uses, and Nutritional Value Rhizomes: The long, slender rhizomes of Finger Root have a mild, earthy flavor with a hint of pepper and are often used