Galangal, Cut

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! In Indonesia, galangal is used to make a popular sweet snack called klepon, which consists of glutinous rice balls filled with palm sugar and coated in grated coconut.

Also known as Thai ginger or Siamese Ginger (though it’s not related to ginger at all), Galangal is a good source of antioxidants, which help protect against cell damage and may reduce the risk of chronic diseases such as cancer and heart disease. It also contains a compound called alpha-pinene, which has anti-inflammatory properties and may help improve cognitive function

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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