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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- 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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- Unique addition to the spice collection
- Can be used instead of ginger
- Slightly bitter but mild
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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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- Organic spiced soup cubes
- Precious spices
- Strong flavour
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- Also ideal for flavouring chicken or fish
- A balanced mix
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- With fully ripe vegetables
- Selected Hildegard spice
- With hyssop and galangal
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- For Asian salads
- For vegetables