Bentong Ginger (Black) (Thailand) - 泰国文东姜

Flavour & Texture: The mature black-skinned variety is drier and more fibrous than young ginger, with a concentrated heat that builds slowly and a deep, resinous warmth that lingers. 

How to Use:

• 🐔 Hainanese chicken rice & poached dishes — The non-negotiable aromatics. Bruise and stuff into the cavity, or blend into the ginger sauce — its intensity holds its own against rich poaching broths where ordinary ginger simply disappears.
• 🍶 Ginger wine & herbal soups — A cornerstone of postpartum and restorative Chinese cooking. Slow-simmer with sesame oil, black vinegar, and eggs, or add to bak kut teh and herbal broths for serious depth.
• 🥘 Curry & rendang paste — Pound into rempah as your aromatic base — its drier, more concentrated flesh blends into a far more flavourful paste than watery commercial ginger.
• 🫖 Ginger tea — Slice thin and steep in boiling water with honey and a squeeze of calamansi. Warming, medicinal, and deeply satisfying on a rainy day.

Pro tip: The fibrous texture means a sharp knife or a good pound in the mortar makes all the difference. For marinades and pastes, grate against the grain to extract maximum juice without stringy bits ending up in your dish.

Storage: Keeps exceptionally well thanks to its low moisture content — store in a cool, dry spot or loosely wrapped in a paper bag in the fridge for up to 2 weeks. Do not seal in plastic — it needs airflow to prevent mould.