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GINGER ROOT
Galanga (Thai Ginger): This relative to the ginger has a layer of shiny thin skin. It is much more pungent than regular ginger and has a more fiery flavor. Galanga is very popular in Thai, Laosian, and Cambodian cuisine. It is often used in curry paste, soups, and stir-frys.
Ginger: The unique pungent, spicy flavor of ginger gives it vesatility for a variety of recipes. It is often paired with garlic because they complement each other so well. Ginger can be used to season sweet as well as salty recipes.
Tumeric: Though it is sometimes called yellow ginger, the color is actually a deep orange. The flavor is a little musty but not as spicy as regular ginger. It is used to add color to mustards and curry powder. Tumeric is used a lot in Burmese, Cambodian, Indonesian, Thai, and Vietnamese cuisine.
Young Ginger: This is a ginger root that is harvested at three to four months old, before the skin has formed. It is much more fragrant and juicier than regular ginger.
HORSERADISH ROOT
Very pungent and hot. It can be eaten raw, or added to meat sauces, condiments, and dressings.JICAMA
Jicama has a slightly sweet taste and a crunchy texture very similar to waterchestnut. It can be served raw or cooked.