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Cooking Ingredients

Cooking Ingredients

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Published by: lilucamp on Oct 13, 2011
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10/24/2013

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Myoga (Zingiber mioga Roscoe) appears in Japanese cuisine; the flower buds are the part
eaten.

Another plant in the Zingiberaceae family, galangal, is used for similar purposes as ginger in
Thai cuisine. Galangal is also called Thai ginger. Also referred to as galangal, fingerroot
(Boesenbergia rotunda), or Chinese ginger or the Thai krachai, is used in cooking and
medicine.

A dicotyledonous native species of eastern North America, Asarum canadense, is also known
as "wild ginger", and its root has similar aromatic properties, but it is not related to true
ginger. The plant also contains aristolochic acid, a carcinogenic compound.

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