Kacholam (Aromatic ginger)

Aromatic ginger, also known as galangal or Thai ginger, is a rhizome that belongs to the Zingiberaceae family, which includes other popular culinary spices such as ginger and turmeric. It is native to Southeast Asia and is commonly used in Thai, Indonesian, and Malaysian cuisine.

The rhizome of aromatic ginger is slightly larger than that of ginger and has a pale-yellow to reddish-brown skin with a pinkish-white flesh. Its flavor is unique and pungent, with a citrusy, spicy, and slightly sweet taste. The aroma of aromatic ginger is also distinct and refreshing, with notes of pine and lemon.

Aromatic ginger contains various essential oils and compounds such as camphor, cineole, and pinene, which are responsible for its medicinal properties. It has been used in traditional medicine to treat a variety of ailments, including digestive issues, inflammation, and respiratory problems.

In cooking, aromatic ginger is commonly used in soups, curries, and stir-fries. It is often sliced, grated, or pounded to release its flavor and added to dishes towards the end of cooking. It pairs well with other aromatic spices such as lemongrass, kaffir lime leaves, and Thai basil.

Overall, aromatic ginger is a versatile and flavorful ingredient that adds a unique depth of flavor to a variety of dishes.