Feature:
Kaempferia powder is made from the dried and ground kaempferol roots.
The color is usually light yellow or light brown and the texture is fine.
Unlike regular ginger, kaempferol has a unique flavor and properties.
Taste and smell:
The flavor is spicy, with notes of citrus and pine.
Compared with ordinary ginger, it has more medicinal properties and a unique taste.
Origin:
China
Cooking dishes:
It is commonly used in the cuisine of Southeast Asian countries such as Thailand and Indonesia, especially curries and soups.
It is also used in fish dishes to neutralize the fishy smell.
Can be used in Thai salads and stir-fries.
Due to its unique flavor, it is not usually used as a substitute for fresh ginger.
Applicable dishes:
Cantonese-style salt-baked chicken, Balinese rice cakes, fried pork sausage, ginger duck, pepper shrimp, tomato Shaoxing beef stew, Sichuan pickled peppers, laksa rice noodles, rice fragrant rice drink (Jamu)
**Kaempferol is a very important spice in Southeast Asian cuisine, with a unique flavor and multiple uses.