Galangal Root

Galangal is crisp and has a pungent, earthy, woodsy, and mustard-like flavor with subtle citrus undertones.

COOK IT

The Galangal can be thinly sliced and added to stir-fries, boiled into curries, cooked into satay,  tossed into salads, or used to flavor soups such as tom kha gai, a Thai coconut soup. It can also be used in stews, rice, and noodle dishes.

Country of origin: China

Selling unit: Price per 1 piece of approx. 500gr