Kencur or Kaempferia galanga is a tasteful rhizome, like ginger and galangal. It is slightly smaller, but richer in flavor. Therefore, it is delicious in a paste , chilli or curry. Only use a little bit, the taste can be quickly dominant and that is a waste of your dish. You can also find it as kencur or small galangal.
Cooking with kencur:
Peel the root and then grate or cut into thin slices, like ginger. You can use it, in moderation, in soups, curries and stews.
Is it healthy?
This root is good for your digestion. It helps against flatulence and abdominal cramps.
In the freezer , you can save it for months. Fresh in the refrigerator it’s best to wrap it in plastic, then it remains for a week.
In The Netherlands you can buy kencur at supermarkets and exotic groceries.
Combines well with:
Belicious Spice Root Curry Paste Digestion