Dried root from bio Galangal

Galangal is a plant from the ginger and turmeric family. Like this two popular spices, the usable part is the root. Galangal has a characteristic slightly spicy and burning taste with a hint of citrus, same time the flavour is closely related to pine resin, camphor and lemon peel.

An interesting fact is that St. Hildegard von Bingen (the Sibyl of the Rhine) calls it the "spice of life" and presents in some of her popular recipes. Traditionally used in Malaysia, India, Indonesia, Cambodia, Vietnam and South China.

Galangal root can be added to the famous Chinese mixture of "Five spices". In Thai cuisine, it is added to dishes prepared by rapid frying (stir-fry) over a high heat, in the typical sour soup with shrimp and in Тom Кha (chicken soup with coconut milk). Grinded, is part of curry pastes. Good for combining with garlic, turmeric, cinnamon, coconut milk.

How to use Galangal, ground - organic:

Use in combination with a coconut drink to make fried rice with meat and vegetables. In herbal liqueurs, potato soups or in Christmas pastries. You can make tea or add it to mulled wine.

Ingredients:

Galangal root (Alpinia Galanga) powder.

* from organic production