Zedoary, also known as white turmeric or Curcuma zedoaria, is a spice derived from the root of a plant native to Southeast Asia. It belongs to the ginger family, and its flavour resembles a mix of ginger, mango, and turmeric, with a slightly bitter, earthy taste and a hint of peppery warmth. Zedoary is used in both culinary and medicinal applications, though it’s less commonly found outside of Asian cuisines.

In cooking, zedoary is most often used fresh, grated or sliced, as a flavouring in dishes. It’s popular in Indonesian and Indian cuisines, where it adds a unique, aromatic depth to curries, pickles, and chutneys. In Thailand, zedoary is sometimes included in spice pastes for traditional curries and soups, providing a distinct, earthy warmth that complements other spices.

Unlike turmeric, which imparts a yellow hue, zedoary is pale in colour and doesn’t add much colour to dishes. Its aroma and taste, however, are quite pronounced, and it’s often used sparingly due to its slightly bitter undertone. Zedoary is also valued in traditional medicine, where it’s believed to aid digestion and reduce inflammation.

Overall, while less common than other spices, zedoary is a distinctive ingredient with a unique flavour that brings a touch of warmth and complexity to various Asian dishes.

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