Profile: Galangal is frequently compared to ginger, although this isn't a fair comparison. Ginger is to Elizabeth Bennet what galangal is to Mr. Darcy, according to Jane Austen aficionados. Once you get past the hard exterior, you'll find galangal to be dignified, keen in spice, a little piney, but with a certain sweetness.
Details: This unusual rhizome, sometimes known as Thai ginger, resembles ginger but has a brighter skin and a stonier appearance.
While it is commonly believed that ginger can be substituted for galangal, this is not the case. Because they have diverse flavors, many Vietnamese, Hmong, Laotian, and Indonesian cuisines call for both. Galangal has a ginger flavor, but it also has a flowery sweetness, piney notes, and a deeper spice with a hint of cinnamon.
Galangal is fibrous and hard while fresh, and even harder when dried. It can be introduced to soups or stews and then pulled out. Otherwise, you'll need a powerful spice grinder to use it.
NOTICE: DO NOT USE THIS PRODUCT IF PREGNANT OR NURSING.
**These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any diseases.
|Shelf Life:||2 Years.|
|Basic Prep:||No prep required. Whole Galangal should be removed before serving because it's nasty.|
|Ways To Use:||Whole Galangal Root is used with Thai Chiles, Coriander, and Cumin to season meat, fish, sauces, soup, lentils, and dry seasoning blends.|
|Country of Origin:||India|
|Handling / Storage:||Store in a cool, dry place.|
|Allergen Information:||None Specified.|
|Dietary Preferences:||All Natural, Gluten-Free, Kosher Parve, Non-GMO.|