Galangal
Profile
Galangal is a member of the tropical ginger family, and has a sharp, strong aroma and warm, clean taste. Like ginger, the edible parts are the knobbly, orange-brown pink rhizomes. When it is old it has a woody texture.
Usage and cultural significance
Galangal is used in South East Asian curries, stews, satays, soups and sauces.
Galangal can be used fresh – peeled and grated or chopped – and in dried or powder form.
It is available from Asian grocers and sometime you can get from supermarket and large fruit and vegetable stores.
You might want to store them in a cool, dark place for up to two weeks.
Alternatively you can free them.