Galangal – Dried Cut Root
Other Names: Thai Ginger.
Galangal is a rhizome similar to ginger in appearance, but not in flavour or texture.
There are two primary types, Greater and Lesser, much the same as ginger.
Indian and Thai Curries make primary use of Galangal.
Use the cut root of Galangal with other spices such as Cumin, Coriander, and Thai chilies to season almost any food including soups, sauces, meats and fish, legumes, and dry seasoning blends. It also makes a good herbal ‘Tea’ infusion on its own, or with other dried herbs.