Dried Thai Garangal / Galangal Root 50g / 100g
Galangal, also called “Siamese ginger” has a floral and spicy aroma; for some people is reminiscent of hot mustard with subtle citrus undertones. We could say that the flavor profile of Galangal is similar to a combination of black pepper and pine needles. These characteristics make the galangal root a valued herb in seafood salads…
Description
Galangal, also called “Siamese ginger” has a floral and spicy aroma; for some people is reminiscent of hot mustard with subtle citrus undertones. We could say that the flavor profile of Galangal is similar to a combination of black pepper and pine needles. These characteristics make the galangal root a valued herb in seafood salads and soups. When the galangal it’s dried, it gains a musky flavor which makes it perfect for spiced dishes and long-cooked soups. If you run out of Galangal, be careful because this herb has no substitute and ginger will not give you the same flavor to your Thai dishes.
Cooking with Sliced Dried Galangal
Boil 400 ml of water with 1 inch crushed galangal; for a better taste add 6 lemongrass leaves and sugar. Then separate or strain galangal root. You can serve this fabulous tea cold or hot.
Additional information
| size | 50g, 100g |
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