The galangal spice is actually a root like ginger and belongs to the ginger family. Botanical name “Alpinia Galanga” has its origins in the coastal region of southern China. Today it is grown in Indonesia, India, and Southeast Asia.
Galangal has a spicy odor and a bitter, slightly burning aroma similar to ginger. It tastes sour like lemon with a harsh eucalyptus component. It is not surprising that it is used in Thailand everywhere where the Asian cuisine uses ginger. The galangal spice is used in Thailand in curry, sauces, and poultry dishes. Galangal is available fresh or dried. The fresh galangal must be peeled like ginger and then chopped, sliced or grated. We sell the dried - ground galangal. This is also ideal for cooking broths, sauces or in dishes with coconut milk.
Galangal also has a wonderful property, it neutralizes the smell of fish and seafood. It harmonizes with chicken and belongs to the delicious and popular Thai soup called Tom Kha Gai.
The Galangal Root is said to aid digestion, as well as having anti-bacterial and anti-inflammatory properties.
Galangal is also a component in the popular Moroccan spice blend Ras el Hanout.
Spices that blend well with galangal are fennel, ginger, garlic and chilli, lemongrass.
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