Finger Root ‘Chinese Keys’ (Boesenbergia Rotunda)

Aromatic and Medicinal Rhizome

Common Names: Finger Root, Chinese Ginger, Lesser Galangal, Krachai, Temu Kunci
Family: Zingiberaceae
Origin: 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 fresh or dried in cooking. Finger Root is rich in antioxidants and bioactive compounds, such as flavonoids and essential oils, which contribute to its health-promoting properties.

Foliage: The plant features long, lance-shaped green leaves with a tropical appearance, growing from underground rhizomes.

Growth Habit: Finger Root is a low-growing perennial that can reach 2-3 feet tall. It spreads via its underground rhizomes and can be easily propagated by division.

Culinary and Medicinal Uses

Finger Root is commonly used in Southeast Asian dishes such as curries, soups, and stir-fries. It adds a subtle peppery flavor to foods and complements other spices like garlic, chili, and lemongrass. The rhizome is also used in traditional medicine to treat digestive issues, reduce inflammation, and promote respiratory health. In herbal remedies, it is known for its antimicrobial and antifungal properties.