Ginger & Other Rhizomes
Rhizomes are knobby underground stems that have pungent and flavorful flesh. Ginger is the most familiar example, other rhizomes include turmeric, galangal, lesser galangal, and fingerroot.
baby ginger See green ginger.
Chinese ginger See fingerroot.
Chinese key See fingerroot.
fingerroot = Chinese ginger = Chinese key = ka chai = kra chai = krachai Latin name: Kaempferia galanga Notes: This ginger relative is popular in Thailand. It resembles long fingers jutting from a hand. Substitutes: lesser galangal OR galangal (sharper flavor) OR ginger
fresh ginger See ginger root.
fresh turmeric See turmeric.
galanga (ginger) See galangal.
galangal = galanga (ginger) = greater galangal = (greater) galingale = (greater) galangale = Java root = Java galangal = kha = khaa = languas = lengkuas = laos (root or ginger) = Thai ginger = Siamese ginger Latin name: Alpinia galanga Notes: Look for this in Asian markets. It's sold fresh, frozen, dried, or powdered, but use the dried or powdered versions only in a pinch. Substitutes: ginger (not as pungent as galangal)
galangale See galangal.
galingale See galangal.
geung See ginger root.
ginger root = gingerroot = ginger = fresh ginger = geung = khing = shoga Equivalents: 1/4 cup, sliced = 1 ounce Notes: With its sweet yet pungent flavor, ginger has become a mainstay of many of the world's cuisines. European cooks like to use dried, ground ginger to flavor gingerbread and other baked goods. Asian and Indian cooks prefer their ginger fresh, and they use it in spicy sauces and stir-fries. Ginger not only tastes good, it's also believed to have medicinal properties, and people sometimes use it to soothe their upset stomachs and boost their energy. Ground ginger isn't a good substitute for fresh, but dried whole ginger will work in a pinch, as will the minced or puréed ginger that's sold in jars. Equivalents: 1 tablespoon fresh = ¼ teaspoon ground Substitutes: green ginger (not as flavorful) OR galangal (More pungent than ginger, but works well in many spicy Asian dishes.) OR crystallized ginger (Substitute 1/4 cup minced crystallized ginger for every tablespoon of minced fresh ginger called for in recipe. Rinse off sugar before using.)
gingerroot See ginger root.
green ginger = spring ginger = new ginger = young ginger = stem ginger = pink ginger = baby ginger Notes: These pink-tipped, shiny pieces of young ginger are mild and usually don't need to be peeled. They're easy to find in Asian markets. Substitutes: ginger (more pungent)
greater galangal See galangal.
greater galangale See galangal.
Indian ginger See turmeric.
Java root See galangal.
Java galangal See galangal.
ka chai See fingerroot.
kencur root See lesser galangal.
kentjur root See lesser galangal.
kha See galangal.
khaa See galangal.
khing See ginger root.
kra chai = krachai See fingerroot.
languas See galangal.
laos (root or ginger) See galangal.
lengkuas See galangal.
lesser galangal = lesser galangale = kencur root = kentjur root = zedoary Notes: This Indonesian rhizome looks a bit like ginger, only it's smaller and darker. It's hard to find in the U.S., but your best bet is to look in Asian markets. It's sold fresh, frozen, pickled, dried, or powdered. Used the dried or powdered versions only in a pinch. One teaspoon powdered = two teaspoons fresh minced. Substitutes: fingerroot OR galangal (sharper flavor) OR ginger
lesser galangale See lesser galangal.
mango ginger See turmeric.
miyoga = miyoga ginger Notes: These are flower buds that emerge from a variety of ginger. They're quite mild. Look for them in Japanese markets. Substitutes: green ginger
new ginger See green ginger.
pink ginger See green ginger.
shoga See ginger root.
Siamese ginger See galangal.
spring ginger See green ginger.
stem ginger See green ginger.
Thai ginger See galangal.
turmeric = fresh turmeric = Indian ginger = yellow ginger = mango ginger Pronunciation: TUR-muhr-ik Shopping hints: Turmeric has a pungent flavor, but it's more widely known for it's brilliant yellow color. You can find fresh roots in Southeast Asian and Indian markets, but dried ground turmeric is far more commonly used. Be careful when handling fresh turmeric--it can stain your hands and clothes. Equivalents: 1 piece fresh turmeric = 1 teaspoon powdered turmeric. Substitutes: ground turmeric OR saffron (much more expensive, and more flavorful) OR Steep annatto seeds in boiling water for 20 minutes, then discard the seeds.
yellow ginger See turmeric.
young ginger See green ginger.
Copyright © 1996-2005 Lori Alden