SLICED
GALANGAL ROOT
(GREATER GALANGAL)
(Alpinia galangal)
Also Known as ‘Laos (Javanese), Lengkuas (Indonesia), Kha (Thailand) and refer as ‘Siamese or Thai Ginger, Blue ginger'’
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:
Sliced galangal is best for curries, soups, broths, stews and teas. Taste is surprisingly
good in liquid based dishes. Often used in fish and shellfish recipes.
To infuse: soak dried galangal slices in water first for 30 min. or until softened. The taste of the dried slices galangal once rehydrated approaches that of the freshness. Discard the pieces after use or leave them but not to eat them as they are very tough.
For curry pastes, chop soaked galangal finely, and then mash with the other flavorings in a blender or with a mortar and pestle.
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
