Galangal (galanga, galingale, ginza root, Siamese ginger, alpina galangal or huah kah in Thai) is used like ginger root in cooking, but it is different in flavor, tasting slightly medicinal. It is sometimes called 'aromatic ginger' and historically it was used as an aphrodisiac in Europe in the Middle Ages, until its use mysteriously died out. Today it is used only in Iran and Thailand. Thais concoct a stomach ache cure by mixing the grated root with lime juice.

One of the most popular Thai dishes using fresh galangal is Chicken Soup in Coconut Milk (Tom Kah). Also it is an essential ingredient in many curry pastes.

Store the whole fresh root refrigerated in a ziplock bag with a paper towel for up to 3 weeks. To perserve longer, slice the unpeeled root thinly and air dry or freeze.

More Thai recipes using fresh galanga: Peanut Sauce for Satay, Yellow Curry Paste, Red Curry Paste, Green Curry Paste, Tom Yum Goong and Thai Beef Soup.

Availability: Ships in 2-3 business days