Galangal rhizomes widely vary in size and shape and have a cylindrical, branched appearance with many shoots and bulbous knobs. The semi-smooth skin is light brown to tan, firm, hard, and is covered in darker brown rings. Underneath the woody skin, the flesh is pale yellow to ivory and is fibrous, dense, and aqueous with a spicy, floral aroma. Galangal is crisp and has a pungent, earthy, woodsy, and mustard-like flavor with subtle citrus undertones.
Galangal
a spice and medicine root belonging to the ginger family (zingiberaceae), commonly used in Southeast Asian cuisine and traditional medicine.
- Appearance : Knobby, Frim Root with pale skin and pinkish when cut
- Taste : Pungent, citrusy, peppery and slightly pine like sharper than ginger
- Aroma : Spicy and aromatic often described as between ginger and pepper
Galangal a spice and medicine root belonging to the ginger family (zingiberaceae), commonly used in Southeast Asian cuisine and traditional medicine.
- Appearance : Knobby, Frim Root with pale skin and pinkish when cut
- Taste : Pungent, citrusy, peppery and slightly pine like sharper than ginger
- Aroma : Spicy and aromatic often described as between ginger and pepper
Experience the natural benefits of premium dried galangal, an aromatic rhizome widely used in asian cuisine and traditional medicine. harvested at peak maturity and naturally dried to preserve its sharp, citrusy-spicy flavor, galangal offers both culinary richness and wellness support. dried galangal is ideal for soups, stews, curries, saucess, and herbal teas. with its pungent aroma-simillar to ginger but more peppery and intense it's an essential ingredient in classic diskes like rendang, tom yum, and indonesian soto.
