Galangal

The Spice Profile 

Origin: Native to Java, Indonesia.  Now cultivated throughout Southeast Asia, India, Bangledesh, China & Suriname.

Flavour: A unique mixture of Cardamon, Ginger, Saffron with Mustard & Citrus tones. (Part of the ginger family)

The Plant: Grows up to 2.5m (8ft) tall in large clumps.

How to Use: Both the flower's & buds are edible. The rhizomes (root) are very similar to ginger, only slightly darker & tougher. To eat this fresh it needs to be either peeled & grated / sliced or pounded to a paste. They can also be dried, but make sure to soften in water before use. 

Food Partners: 

1. Meat; Beef Rendang, Beef Ribs or Chicken Marinade are great with galangal paste
2. Thinly sliced Galangal in beef / chicken stock forms the base for pho (Vietnamese Noodle Soup)
3. Thai Fish Soup created by shallots, fish sauce, garlic, chilli, galangal & lemongrass. (All plants available on our website)

Extra Info:

• Popularly used in Southeast Asian Cuisine
• Galangal was originally used as a fumigant for perfume in Ancient Greek times. 
• In the middle ages, German Herbalist, Hildegard of Bingen described Galangal as the 'Spice of Life'