Zedoary Root (fresh, left; dried, right).
Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Zedoary Root along with all the Zedoary Root containing recipes presented on this site, with 3 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Zedoary Root recipes added to this site.
These recipes, all contain Zedoary Root as a major wild food ingredient.
Zeodary, Curcuma zedoaria, is a perennial herb and a member of the Zingiberaceae (ginger) family. The plant is native to India and Indonesia, but was introduced to Europe by Arab traders during the sixth century. The spice itself is made from the rhizome of the plant which can range in colour from bright orange to blue-green. It has a scent reminiscent of ginger but actually tastes like a bitter version of ginger. In Indonesia it is ground to a powder and added to curry pastes, whereas in India it tends to be used fresh or pickled.
In Europe it is most commonly available as the dried rhizome which can be used in place of ginger in Thai recipes.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Zedoary Root recipes added to this site.
These recipes, all contain Zedoary Root as a major wild food ingredient.
Zeodary, Curcuma zedoaria, is a perennial herb and a member of the Zingiberaceae (ginger) family. The plant is native to India and Indonesia, but was introduced to Europe by Arab traders during the sixth century. The spice itself is made from the rhizome of the plant which can range in colour from bright orange to blue-green. It has a scent reminiscent of ginger but actually tastes like a bitter version of ginger. In Indonesia it is ground to a powder and added to curry pastes, whereas in India it tends to be used fresh or pickled.
In Europe it is most commonly available as the dried rhizome which can be used in place of ginger in Thai recipes.
The alphabetical list of all Zedoary Root recipes on this site follows, (limited to 100 recipes per page). There are 3 recipes in total:
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| Amb Halad Ka Achar (Zedoary Pickle) Origin: India | Asian Duck Curry Origin: Fusion | Indonesian Island-style Curry Powder Origin: Indonesia |
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