Galangal Root has a peppery, ginger flavour with a hint of lemon. Galangal is used widely across South East Asia in curry pastes, soups and salads. It is great in fish cakes, tom yum soup and some even use it for baking apple crumble or pie!
To use, soak in warm water before cooking for approximately 20 mins. You could also add some to potpourri for a unique, distinctive scent.
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- Culinary Usage