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The name given to the rhizomes (a creeping stem, that produces roots from its lower surface) of a plant 'Boesenbergia Pandurata', which grows in South East Asia. It belongs to the ginger family. The flesh of the roots are yellow and have a distinctive lemony-ginger flavour.
Despite their misleading name, they aren't used in Chinese cooking, but are much appreciated in Thailand, where they are available fresh, dried or powdered. They are an important ingredient in green curry paste. Fresh roots are also steamed and eaten as a vegetable.