Dried Galangal root 1LB | Whole root (not slices) | Alpinia Galangal | Ads Wonderful...

Description

Name : Dried Galangal roots

Other name : Thai ginger or Siamese ginger, Alpinia galanga

Galangal, sometimes called Siamese ginger, is indeed a member of the ginger family referred to as Zingiberaceae (zingy!). One of the simplest ways to use dried galangal is in liquids like soups and sauces, where the dried galangal’s flavor can infuse into the dish. For curry pastes, it’s peeled and chopped, then ground with the other paste ingredients.

You can also soak the dried galangal in water first for 30 minutes or until softened. The taste of the dried slices galangal once rehydrated approaches that of the freshness. Galangal has a strong, aromatic, punchy flavor that can be overwhelming, so use the root sparingly.

Galangal Tea :

1. In a saucepan, add water with galangal.
2. Bring the water to a boil.
3. Reduce the heat and cook for up to 20 minutes.
4. Strain the roots and serve the tea

★ 𝐆𝐚𝐥𝐚𝐧𝐠𝐚𝐥’𝐬 𝐟𝐥𝐚𝐯𝐨𝐮𝐫 : Galangal, a herb like ginger and turmeric belongs to the rhizome family. It is sometimes called ‘Siamese ginger’ and is commonly used in Southeast Asian cuisine, especially Thai. Galangal’s flavor is sharper, spicier, and moderately more peppery.
★ 𝐒𝐨𝐨𝐭𝐡𝐞 𝐲𝐨𝐮𝐫 𝐭𝐡𝐫𝐨𝐚𝐭 : You’ll add some dried galangal in boiled water with lime. It may be a tonic which can help relieve cough and throat problem. Galangal tea works like magic, which can relieve nausea and vomiting.
★ 𝐆𝐚𝐥𝐚𝐧𝐠𝐚𝐥 𝐟𝐨𝐫 𝐃𝐢𝐠𝐞𝐬𝐭𝐢𝐨𝐧 : Galangal root is also a good home treatment for bettering the digestion. For people who suffer from lack of appetite, You’ll drink galangal tea mixed with honey. Try consuming it once morning and night.
★ 𝐖𝐡𝐨𝐥𝐞 𝐫𝐨𝐨𝐭𝐬 : Yogi’s Gift offers dried whole galangal roots. The roots aren’t cut into pieces so the flavour remains intact. The galangal root are sourced from the small village in India where the cultivation of Alpinia galanga is nurtured by its soil and climate.
★ 𝐇𝐨𝐰 𝐭𝐨 𝐮𝐬𝐞 : Just soak the number of slices you want in hot water for 15 or 20 minutes and they’re ready to chop up finely for a spicy addition to any dish. If you’re making Tom yum, Tom Kha or other Asian soups, you don’t even have to pre-soak the slices; just toss them into the soup and they’ll soften up in a whilst, adding their unique flavor. Take the slices out before serving because they’re tough, fibrous and not pleasant to eat whole.