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Galangal
Galangal is from the same family as ginger. It is common in the cuisines of Thailand, Malaysia, Indonesia and other southeast Asian countries. It has a sweet, gingery flavour, with a touch of citrus and a slight peppery bite.
Suggested use:
Use in seafood dishes, with beef, Thai-style coconut curries, tom yum soup and stews. Adds flavour to mince, burgers, stir-fries, tofu dishes, soba noodles, kebabs and satay sauces.
Ingredients:
Organic galangal powder
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by Anne-lanie
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