Thai Ginger / Galangal

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Description/Taste

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.

Seasons/Availability

Galangal is available year-round.

Current Facts

Galangal, botanically classified as Alpinia officinarum, is the underground rhizome of a tropical shrub that belongs to the Zingiberaceae family. Also known as Siamese ginger and Thai ginger, there are two main species of Galangal known as Greater Galangal and Lesser Galangal, varying in size, shape, and taste, but both species are used to flavor culinary dishes. Galangal has been utilized for its medicinal properties in Asia for thousands of years and is predominately used today to flavor Southeast Asian cuisine. Galangal adds a warm, sweet, and pungent flavor to dishes, similar to ginger but stronger in flavor, and can be found in fresh, dried, and powdered form.

Nutritional Value

Galangal is high in fiber and is considered an aromatic stimulant that possesses tonic and antibacterial qualities which make it a useful ingredient in homeopathic remedies. The rhizome also contains essential oils, vitamin C, flavonoids, and has anti-inflammatory and anti-bacterial properties.

Weight

500gm, 1kg, 2kg, 5kg

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