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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- 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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- Spicy flavour
- Spirited mix
- Goes well with exotic dishes
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- Natural mixture
- Savoury herbal taste
- Made with Fenugreek seeds and galangal
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- Flavourful with galangal & cinnamon
- Enjoy pure or suitable for long drinks
- Light ginger taste
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- Also goes well with rice, pasta and soups
- Made in Austria
- Made without salt or sugar
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- Organic soup cubes
- Made with valuable spices
- Strong flavour
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- A full-bodied flavour
- Multifaceted
- Yummy spice blend
