So what will you do with it?
Should suit @Yorky then!I've had it in curries and thought it a little more like aubergine. Rather like aubergines, these things are quite absorbent and hence work quite well in dishes with spicy sauces.
Should suit @Yorky then!
So what are you going to do with it?กระชาย
This looks like galangal but smells and tastes like ginger.
Google states: "Boesenbergia rotunda, commonly known as Chinese keys, fingerroot, lesser galangal or Chinese ginger, is a medicinal and culinary herb from China and Southeast Asia."
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So what are you going to do with it?