Kra-chai is a relative of the ginger root and  milder in flavour than ginger and galangal. The tubers are yellowish with a brown skin and are shaped like finger hanging from the main body. These tuber have a strong, distinctive aroma. To prepare, scrape off the fine brown skin with a sharp knife, then chop finely or slice lengthwise. Kra Chai is one of main ingredients in Thai curry pastes, and the fresh flesh is used sliced finely in fish curry dishes.