Description
This spice is popular in Asiatic cooking and used to be well known in European medieval cooking. The plant Alpinia galanga (or Languas galangal) has a lot of common names, including greater galangal, galangale and galang. It’s sometimes called Siamese ginger or Laos, because the plant is indigenous to Southeast Asia, and its rhizome (root) resembles ginger in appearance and in taste. The word galangal is more than likely derived from the Arabic translation of its Chinese name, liang-tiang, which means that “mild ginger”. Like ginger, it’s said to have healing properties and is used in homoeopathic remedie. HOW TO STORE: Galangal may also be stored in the vegetable drawer of a refrigerator for two to three weeks. First wrap the galangal in plastic wrap or, preferably, wrap the root first in a damp cloth, then in a plastic bag. Galangal may also be frozen without losing any flavor. Cut the unpeeled root into slices a quarter-inch thick, wrap in plastic and freeze for as much as three months.
Pack of 14 ounces
Has a strong, aromatic, punchy flavor that may be overwhelming, so use the root sparingly
To infuse soups, stews or teas with galangal, cut into quarter-inch-thick slices, simmer over low heat then strain prior to serving
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