"Chitharathai" typically refers to the rhizome of

the Alpinia officinarum plant. In the context of

herbs and spices, it's common to use the term

"root" to refer to the underground stem or

rhizome of a plant, as this is the part that is

often harvested and used for various purposes.

In the case of Alpinia officinarum, the rhizome is

the part of the plant that is valued for its

culinary and medicinal properties. The rhizome

has a pungent and aromatic flavor, and it is used

in various cuisines, particularly in Southeast

Asian dishes. The rhizome is often used in both

fresh and dried forms, and it can be ground into

a powder or sliced and added to dishes for

flavor.