Krachai is one of the relatives of ginger, which has become an integral part of Asian cuisine. People call it Chinese ginger. The ingredient has a pleasant, slightly burning, but delicate taste. The aroma of crab is similar to traditional ginger, but gives a subtle spicy notes that are characteristic only for this product.

The trump card is the structure. The root is so soft and elastic that it does not need to be removed from the dish at the end of cooking (such manipulations are always performed with ginger and galangal). The ingredient is used to make Thai curry soup and the most common dish - tom yama. In Asian countries, crashes are sold in every chain supermarket. The product is sold fresh with an additional set of vegetables and spices for the preparation of traditional dishes.

General characteristics

Among the relatives of ginger, Asiam was especially fond of crayfish. Locals call it "wild ginger" and sell it in crushed, mashed or dried form on almost every corner. The root is used not only in traditional cooking, but in medicine and cosmetology.

The smell of crying is more delicate compared to ginger. The aroma is composed of tart spicy notes, bright chords of citrus and indescribable plant smells. The root is very soft, as it is completely saturated with juice (similar in structure to soaked carrots).

The outer part of the plant reaches 50 centimeters, which is an average and makes the process of gathering crabbing easier and faster. Grassy branches converge below into one massive stem, from which broad leaves grow (about 40-45 centimeters in length and 12 in width). From the plexus of branches, small shoots are formed, which turn into amazing inflorescences. The flowers bloom in wide, but visually weightless, pink-purple circles.

The Indonesian islands are considered to be the historical homeland of the island. Today, the root grows in Thailand, Indonesia, Vietnam, India, southern China and Malaysia. The plant prefers a humid climate and lives in dark lowland slopes filled with groundwater. Krachai loves to “hide” from a person, hide not only beautiful broad inflorescences, but also the edible root, peel, leaves.

Product Benefits

Krachai is one of the varieties of the root of a perennial herb of the ginger family. Like all members of the family, Chinese ginger is endowed with similar healing properties.

The product affects the inflammatory processes in the body and minimizes their harm. Krachai cleanses blood vessels, relieves headaches and soothes the nervous system.

Healthy Drink Recipe

Prepare a ginger drink with a headache, a feeling of malaise, runny nose and a cold (not forgetting the therapeutic course of treatment). Peel 2-3 large pieces of fresh crying, pour the root with boiling water and let it brew. Add honey, favorite jam, mint leaves and other healthy ingredients to the spicy mixture to taste. While drinking, inhale the ginger vapors. So you can at the same time clean your sinuses and, due to monotonous deep breaths, find harmony.

Krachai copes with diseases of the gastrointestinal tract, stimulates digestion and whets appetite. Nutritionists recommend rooting for diabetes, migraines, and nausea. The ingredient not only relieves symptoms, but also affects the cause of ailments.

Krachai, like all ginger, has a good vitamin composition. The product can easily cope with the first manifestations of the common cold, runny nose, or poor health. A drink or a crab dish will fill the body with B vitamins, ascorbic acid and vital amino acids.

Features of Ginger Detox

Detox - a kind of "restart" of all processes within the body. Systems are cleared of toxins and toxins, organs become more functional, faster and more efficient. As a result, a person moves faster, learns easier, rational thinks and looks better. The so-called "superfoods" provide detox - a new generation of plant products that bring tangible benefits to the human body. Krachai, despite not its ancient history and significant place in Asian medicine, can quite be attributed to superfoods.

It contains a powerful antioxidant and anti-inflammatory effect, which:

  • accelerates metabolism;
  • copes with gastrointestinal ailments like problems with stools or eating disorders;
  • increases the percentage of absorption and digestibility of beneficial components from food.

Ginger headache pill replacement

Dyeing root is able to relieve tension and inflammatory processes in blood vessels (it is they that cause pain in the head). To alleviate the condition, you need to drink the most warm (but not hot) drink from ginger root and ordinary water. Simply pour boiling water over a few pieces while crawling and drink it after 3-4 minutes. Do not forget to inhale the steam of the drink. Thus, the sinuses are cleansed, and due to interval breathing, the mind is also cleansed.

The chemical composition of the ingredient

Nutritional value (per 100 grams of dried root)
Calorie content80 kcal
Squirrels1.82 g
Fats0.75 g
Carbohydrates15.75 g
Ash0 g
Water70.5 g
Vitamin composition (in milligrams per 100 grams of dried root)
Thiamine (B1)0,025
Riboflavin (B2)0,034
Choline (B4)28,8
Pyridoxine (B6)0,16
Folic Acid (B9)0,011
Ascorbic acid (C)5
Tocopherol (E)0,26
Niacin (PP)0,75
Nutrient balance (micro and macro elements in milligrams per 100 grams of dried root)
Selenium (Se)0,0007
Manganese (Mn)0,229
Copper (Cu)0,226
Zinc (Zn)0,34
Iron (Fe)0,6
Phosphorus (P)34
Potassium (C)415
Sodium (Na)13
Magnesium (Mg)43
Calcium (Ca)16

Cooking use

Krachai compares favorably with ginger with a milder taste and strong aroma. The ingredient is used not only as a spice, but also entirely added to the dish. In Asian cuisine, the root is consumed in granular or grated form.

From crying, you can cook:

  • soup;
  • spicy appetizer;
  • paste;
  • sauce;
  • biscuits (many did not like gingerbread cookies due to the sharp bitter taste, and biscuits with crabbing completely eliminate bitterness);
  • salad;
  • marinade;
  • curry;
  • refreshing / medicinal drink.

In addition to a whole range of useful properties, crayfish has another advantage - low calorie content.

The product may well be included in the strict menu of those who lose weight or are engaged in scrupulous calculation of kilocalories on the “dryer”. There is no need to eat fresh buckwheat and boiled chicken breasts without salt. The unconventionally soft, but spicy taste of crab will dilute not only medicinal drinks, but also salads, meat marinades, dressings for meat / fish and vegetable dishes.

Green Curry Recipe

Green curry is one of the most common dishes in Thai culture. Cooking the soup takes no more than 30 minutes, after which you will plunge into a surprisingly new culinary world.

We will need:

  • olive oil - 10-20 ml;
  • whole chicken carcass - 1 kg;
  • green curry paste - 80 g;
  • palm sugar - ¼ heads;
  • coconut milk - 2.5-3 cans;
  • fish sauce - 2 tablespoons;
  • Thai eggplant - 6 pieces;
  • Crash - 5 pieces.


Cut the chicken carcass into small pieces. It is important to use all parts of the chicken to get a richer flavor in the finished dish. Fry chopped pieces on a drop of olive oil (add a little more oil if necessary). For frying chicken, it is recommended to use a grill pan. As soon as the meat gets a beautiful golden crust - remove from heat.

Take out the pan with a dense bottom, pour coconut milk into it and put on medium heat. Milk needs to be heated, made warm (closer to hot), but not brought to a boil. Insert the green curry paste into the liquid and mix thoroughly. The paste should "disperse" across the tank and slightly adjust the shade of the liquid. As soon as the temperature is close to the boiling point - reduce the heat and maintain a constant temperature of coconut milk until the very end of cooking.

Take ¼ of palm sugar, wrap the head in a towel, and hit it hard on a flat surface several times. So the sugar will crumble, and it is much easier to use the crushed ingredient. Add the product to coconut milk with green curry paste.

A few minutes after adding palm sugar, add whole roots to the hot liquid while crawling. Grind the finished meat and also send it to coconut liquid. After 2-3 minutes, introduce the fish sauce. Stir the contents of the container thoroughly and leave to simmer for 2 minutes.

Prepare Thai eggplants: cut them lengthwise and lower them into a common pan. Now milk can be brought to a boil. Make the fire stronger, stir the dish slightly and boil the contents for another 3 minutes after boiling. It is recommended to serve the dish immediately after cooking.

Rule Selection Rules

In our area, crayfish is most often sold in the form of crushed powder. The peeled root cut into thin strips is much less common. It’s impossible to find fresh, unprepared. The only way out is to order through special sites abroad. Until the people are ready to give up the usual spices and enter the world of new unconventional spices, the market will be adamant and will provide only the product for which there is demand.

Buy root only at certified stores or retailers. If you choose a powder, check the implementation period, try the taste (if possible) and evaluate the aroma. The smell should be clean, spicy, without putrefactive impurities and unusual accents (ginger, citrus and derivatives should be felt).

If the choice fell on the shredded strips crumbling, then focus on the appearance. The hue should be yellow-brown with an edge of any of the shades. The root should be solid, without mold, damage and putrid areas.

Root Storage Rules

The storage method determines not only the expiration date, but also the benefit of the product. The crushed root (in the form of a spice) can be stored in ceramic or glass dishes. A suitable container must be tightly closed and sent to the refrigerator. You need to use ground crayfish in 2-3 months.

Fresh root must be wrapped in kraft paper and put in the lower compartment of the refrigerator. Shelf life of fresh crying is minimal - 5 days. Hurry up during this time to make the maximum number of new dishes and drinks in order to please the family and not let the money go.

Tip: if you want to double the shelf life of the root, wrap it in Kraft and send it to the freezer. Neither quality, nor chemical composition, nor taste will suffer from this.


Unfortunately, the benefit of crying is not available to everyone. Before introducing the root into the diet, make sure that you have no health problems, namely:

  • pathologies of the gastrointestinal tract in the acute stage (gastritis / ulcers and so on);
  • problems with liver functionality;
  • periodic bleeding from the sinuses;
  • high body temperature, heat, regardless of the cause of the manifestation;
  • hypertension (higher than normal blood pressure).

It is not recommended to get involved in weeping during pregnancy and during breastfeeding. The ingredient can cause an allergic reaction or poor health of the mother, which will immediately affect the baby.

Eat the root in the morning and in no case delay the intake of wellness ginger tea for the evening. You risk losing sleep (due to the stimulating effect) and health (the gastrointestinal tract is less functional at a later time, so it will be difficult for the body to cope with the intake of the root).

Remember, in everything you need to adhere to measures and not go to extremes. If the patient, feeling unwell, decides to eat only crash for days, then within a few days he will feel a mountain of new unpleasant symptoms. The active ingredient irritates the mucous membrane, reduces the functionality of organs, makes a person less efficient if it comes in unlimited quantities. 1-3 tablespoons of dried root will be enough to strengthen the immune system and not jeopardize health.

Watch the video: Krachai (January 2020).