Galangal
Galangal is a ginger-like root that is widely used in Thai and Indonesian cuisine as a flavoring or a spice, characterized by its pungent aroma. There are two varieties of galangal: greater galangal, which is lighter in color and with a more subtle aroma, used mostly in Thai cooking, and lesser galangal, which is native to China.
Galangal is hard and woody on the exterior, with a strong citrus scent on the inside. It gives a citrus note to numerous dishes, and it is an important ingredient in Thai curry pastes. Galangal can come in many forms: as fresh root, dried root, or ground into a fine powder.
It also has many medicinal properties - it settles the stomach, eases nausea, reduces cramps, and removes toxins from the body.
Part of
Urap
Urap or urap sayur (Bali) or urab is a traditional salad that's commonly associated with Java. The salad is made with a combination of steamed or ... Read more
Arsik
Arsik is an Indonesian dish that has its origin among the Mandailing and Batak Toba people, native to North Sumatra. The dish is usually prepared with common carp,... Read more
Tengkleng
This Indonesian goat stew originated in Surakarta, Java. It is believed that the dish appeared during the Dutch rule when the best goat cuts were usually distributed among ... Read more
Or lam
This versatile Lao stew is traditionally associated with Luang Prabang. The dish usually combines chunks of meat with typical Laotian spices such as lemongrass, cilantro,... Read more
Best Galangal
Argo Pandan Wangi
Dried Galangal
Mayta Jaya Mandiri
Galangal
