Roots/Rhizomes Spices

COMMON 10 ROOTS/RHIZOMES SPICES

Are Underground plants, store nutrients in horizontal stems. Are widely used in Asian Cuisines

1.      Ginger (Zingiber Officinale) – A rhizome used fresh, dried, or powdered in curries, baking, and teas. Experience: offers a versatile, fiery (intense heat) aroma.

2.     Turmeric (Curcuma longa) – It is a staple in curries and wellness drinks. Experience: Known for its bright orange-yellow color and earthly, slightly bitter taste.

3.      Galangal (Alpinia galanga) – It is essential in southeast Asian cuisine. Experience: similar to ginger but with a more citrusy, pine-like flavor.

4.     Horseradish (Armoracia rusticana) – A pungent root commonly granted into sauces and condiment. Experience: A sharp and hot flavor.

5.      Wasabi (Wasabia japonica) – A Japanese root frequently used with sushi. Experience: known for its intense, sinus-clearing heat.

6.     Zedoary (Curcuma zedoaria) – A member of a ginger family, Often used in Indian and Southeast Asia dishes. Experience: A mild, ginger-like taste and citrus notes.

7.       Fingerroot (Boesenbergia rotunda) – This rhizome is known as Chinese keys, Experience: has a distinct aroma and is used in soups and curries.

8.      Licorice Root (Glycyrrhiza glabra) – Used in traditional medical preparations. Experience: A distinct, intense sweet flavor with settle camphor notes like star anise, fennel or woody tarragon.      

9.     Finger Ginger/Lesser Galangal (Kaempferia galanga) – A pungent, small plant. Experience: used for intense aroma in cooking.

10. Sweet Flag (Acorus calamus) –Known for its fragrant rhizomes. Experience: it is used in cooking as a substitute for ginger, cinnamon, or nutmeg