GROUND
GALANGAL ROOT
(GREATER GALANGAL)
(Alpinia galangal)
Also Known as ‘Laos (Javanese), Lengkuas (Indonesia), Kha (Thailand) and refer as ‘Siamese or Thai Ginger, Blue ginger'’
Ground galangal has a strong, distinctively aromatic and lends a sweet, piney flavor and
aroma. It is one of the most beloved ingredients found throughout Malaysian, Thai, Indonesian,
Indian, Vietnamese, and Cambodian cooking. It is less pungent than lesser galangal, and
has a strong, aromatic, punchy flavor that can be overwhelming, so use sparingly.
Suggested Uses:
Ground galangal adds a piney-sweet top note to condiments like sambal, thai green curry and red curry paste, soups, broths and stews, fish and shellfish recipes. As a spice used in seasoning blends, or add to marinades, soups, sauces, stir-fries, and desserts.
Use 1/2tsp of powder for one slice of root.
Health Benefits:
Galangal has many medicinal properties similar to ginger. It is a digestive stimulant
and also helps to settle stomach upsets, ease nausea and curb flatulence
