for the Thai language
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| แง่ง ngaaengF |  |
| contents of this page | |
| 1. | root; rhizome |
| 2. | [numerical classifier for roots, rhiozomes, stems] |
| Royal Institute - 1982 | ||||||||
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| pronunciation guide | |
| Phonemic Thai | แง่ง |
| IPA | ŋɛ̂ːŋ |
| Royal Thai General System | ngaeng |
| 1. [noun] | |||
| definition | root; rhizome | ||
| categories | |||
| 2. [classifier] | |||
| definition | [numerical classifier for roots, rhiozomes, stems] | ||
| enumerated nouns | ขมิ้น  | khaL minF | turmeric, Curcuma domestica |
| ข่า | khaaL | galangal, galanga, China root, or kha (Alpinia officinarum), a relative of the ginger plant. The root is used used to add flavor in Thai cooking and some Thai style soups. The flavor is more lemony and more peppery than that of common ginger, and it has a richer aroma. The skin is pale yellow, with pink-tinged knobs; the interior is cream-color. Kha is not eaten alone—large slices are floated in soups or the root is ground into curry paste. | |
| ขิง | khingR | [general] ginger | |
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