Crushing, grating and slicing fresh spices

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Fresh spices, e.g. lemongrass stalks or ginger, require some preparation before being used. Preparing chillis is its own separate topic.

  • Crushing spices: this is used for soft spices like galangal, garlic, ginger and lemongrass stalks. For lemongrass, remove the upper stalk, and for galangal and ginger, peel off the skin. Crush the spices with a wooden kitchen mallet or end of a rolling pin.
  • Grating spices: soft spices from rhizomes like galangal and ginger are best grated. Peel the skin off the root for the amount needed by the recipe, then grate.
  • Slicing spices: soft spices, e.g. galangal, garlic, ginger, lemongrass and zedoary, are sometimes sliced or chopped. Peel the skin off the root for the amount needed by the recipe, then slice thinly across the grain. Then line up slices and chop again into smaller pieces.

Slicing and chopping fresh spices