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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- Reminiscent of ginger
- Lemony flavour
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Cosmoveda Organic Galangal, ground
10 g, 15 g, 50 g, 70 g, 180 g- For broths and soups
- For curries and coconut dishes
- Milder than ginger
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- A unique addition to your spice collection
- Can be used instead of ginger
- Slightly bitter but mild
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Sonnentor Organic Ginger Turmeric Tea
32,40 g, 120 g- Spicy flavour
- Spirited mix
- Goes well with exotic dishes
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- With fully ripe vegetables
- Selected Hildegard spice
- With hyssop and galangal
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- Also goes well with rice, pasta and soups
- Made in Austria
- Made without salt or sugar
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- Natural mixture
- Savoury herbal taste
- Made with Fenugreek seeds and galangal
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- Organic soup cubes
- Made with valuable spices
- Strong flavour
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- For Asian salads
- For vegetables
