Galangal, 0.25 kg pack

Category: fresh vegetables, Thailand, White




  • Greater galangal is native to Java. It is widely used in Indonesia and Malaysia as a food flavouring and spice. Lesser galangal is native to China, growing mainly on the southeast coast. It is also grown in India and the rest of South-East Asia. Although barely used in Europe today, both galangals were formerly imported in great quantity

  • Fresh galangal should be grated or very thinly sliced, as it can be a little tough (the younger the root, the more tender). It can be added to Indonesian satay (meat skewers with spicy peanut sauce), Malaysian laksa (seafood and noodles in spicy coconut milk)

  • Fresh galangal will keep, refrigerated, for up to one week. You can also freeze fresh galangal for up to two months in a resealable plastic bag.