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  edible rhizomes
From: "Peter Boyce" boyce at pothos.demon.co.uk> on 2003.05.06 at 23:17:49(10197)
Hi Les

Edible rhizomes: ginger (Zingiber officinale), galangal (Alpinia galanga, A.
officinarum) and laos (Kaempferia spp.).

Edible corms: chinese water cestnut (Eleocharis dulcis) and arrow leaf
(Sagittaria spp.).

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From: "Chanrit Sinhabaedya" siamanthus at hotmail.com> on 2003.05.08 at 10:23:31(10218)
Here in Thailand we used corms/tubers/rhyzome of various group of plants for
cooking.

Apart from aroids, we also use flour from Tacca leontopetaloides corms for
making dessert, tubers of Dioscorea hispida is sometimes used for
carbohydrate food instead of rice, and rhizome of many gingers are essential
seasoning ingredient for many thai-dish such as Zingiber officinale,
Boesenbergia rotunda, Alpinia galanga or even Kaempferia galanga.

:)
Chanrit Sinhabaedya

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