Kencur has unique, camphor-like flavor and should be used sparingly. It must be rinsed and the skin scrapped off before using. Dried kencur should be soaked in boiling water for 3 minutes to soften before use. If sing ground kencur, substitute ½ -1 teaspoon of the powder for 1 in (2 ½ cm) of the fresh root. Try to use the fresh root whenever possible as it is more fragrant.