Thai Ginger 101: Khing, Kha, Krachai and Why Ginger Burns

Ginger is in almost every Thai kitchen, but most of us never stop to think about it. Here's a quick crash course.

Ginger, galangal and fingerroot

Thai cooking uses a whole family of rhizomes:

• Khing (ขิง): ginger. Peppery, warm, bright. The star of GingerBros.
• Kha (ข่า): galangal. Piney, citrusy and sharper. The backbone of tom kha and tom yum.
• Krachai (กระชาย): fingerroot. Earthy and aromatic, used in curries and stir-fries.

They look similar but taste very different. Swap one for another and you'll notice immediately.

Young ginger vs mature ginger

Young ginger (ขิงอ่อน) has thin, pinkish skin and is juicy, tender and mild, which is why it's used for pickled ginger and stir-fries. Mature ginger (ขิงแก่) has tougher, tan skin and much more heat and aroma. It's the one you want for a drink with a proper kick.

Why does ginger burn?

The heat comes from natural compounds in the rhizome called gingerols. When ginger is heated or dried, some of them change into shogaols, which taste even more pungent. That's why cooked or simmered ginger can taste spicier than raw. It's also why our Ginger Tea, slowly simmered, has a different warmth from the bright, fresh kick of Ginger Fizz.

How to pick good ginger

• Firm and heavy for its size
• Smooth, tight skin, no wrinkles or soft spots
• A sharp, fresh smell when you snap a piece

Thailand grows a lot of it

Thailand is one of the world's notable ginger producers, and much of the crop is exported. We think Thai ginger deserves its moment at home, which is a big part of why GingerBros exists.