Galangal is closely related to ginger although it tastes quite different with a crisp, peppery aroma and a flavour that is a mix of citrus and pine.

Commonly used in sweet or savoury Asian dishes, it’s great in rendang curry, tom yum and laksa recipes.

A delicious addition to puddings, confectionery and cakes. Add a pinch to chai and herbal tea blends.

How To Use

Galangal is an essential ingredient in Indonesian, Malaysian and Thai curries. It’s often combined with onion, garlic, chilli and ginger to make spice blends that go well with chicken, fish, coconut milk, lemon flavours and seafood.

Use 1 tsp galangal powder in place of a 2 cm piece of fresh galangal.

Pair galangal with chilli, fennel, garlic, ginger, lemongrass, kaffir lime and shallots in dishes such as Thai Tom Yum soup, laksa and satays.

Storage

Store in an airtight container in a cool, dry place, away from direct sunlight. See Best Before date.

Images for illustrative purposes only.