Galangal
Alpinia galgana
Use:
Galangal is indispensable for many spice pastes and Thai cooking. It's also an important component for curries and stews, poultry, lamb, and seafood.
Origins:
Galangal is originally from the tropics and Indonesia but today is cultivated mainly in Thailand, Malaysia and Indonesia.
see Anne Iburg "Dumont little spice encyclopedia", Eggolsheim, Dörfler Verlag GmbH
Products with Galangal
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- Unique addition to the spice collection
- Can be used instead of ginger
- Slightly bitter but mild
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- Southeast Asian speciality
- Reminiscent of ginger
- Lemony flavour
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- Hot and bitter with a hint of mustard flavour
- Ideal for Thai cuisine
- Enjoy with meat, fish, vegetables & stews
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Cosmoveda Organic Galangal, ground
10 g, 15 g, 50 g, 180 g- For broths and soups
- For curries and coconut dishes
- Milder than ginger
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Sonnentor Spud Potato Spice Mix
18 g, 22 g- A full-bodied flavour
- Multifaceted
- Yummy spice blend
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- With fully ripe vegetables
- Selected Hildegard spice
- With hyssop and galangal
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- For Asian salads
- For vegetables
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- Organic spiced soup cubes
- Precious spices
- Strong flavour
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- Warms from the inside
- Indian Power Drink
- From the Ayurvedic culture
