Whole galangal root is used in cooking for its distinct, spicy, and aromatic flavor that combines notes of ginger, pepper, and citrus. It is commonly added to broths, soups, and curries, particularly in Thai, Indonesian, and Malaysian dishes. The root is typically sliced or bruised to release its fragrance and is often included in simmering liquids to infuse its complex flavors. Whole galangal is an essential ingredient in making curry pastes, such as red or green curry, and is also used in marinades for meats and seafood. Its fresh, vibrant taste enhances dishes with a mild but noticeable heat and zest.
Ingredients
Galangal Root.
Origin
Unknown
Tips for Success
Used particularly in dishes like curries, stews, and soups. It imparts a unique, peppery, and citrusy flavor.
FAQ
How old are these spices?
We purchase what we need every year right after the spices are harvested. These spices are as fresh as you can get. They are not sitting in a warehouse for multiple years. The oldest spices we carry will be one year old compared to the commodity market which warehouses spices for 10+ years before selling them to you.
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