Dried Galangal, Sliced | Greater Galangal - Alpinia Galanga | Perfect for Tom Yum and Tom Kha Soups 3.5 oz.

Description

Product description Although at first glance, it might look similar to ginger, its taste and smell are vastly different. Galangal is an herb that comes from the ginger family, and it is widely used in Indonesian and Malaysian cuisines. There are four types of galangal: Chinese ginger, greater galangal, sand ginger, and lesser galangal. These differ in size, color, and taste. Our Greater Galangal, also known as the Thai Galangal, has a spicy, sweet flavor; reminiscent of pine and black pepper. The taste of the dried sliced galangal it's similar to the fresh one. Why Burma Spice? Burma Spice is dedicated to bringing you the most amazing spices on the planet; most of our spices are imported from different parts of the world. We pack them carefully and ship them directly to your front door. All of our spices are 100% PURE , contain no preservatives, no artificial chemicals, and they are Kosher certified. From our farms to your table. Give us a try! The way we transport our galangal roots ensures the freshness and quality of the product. Cooking with Sliced Dried Galangal Boil 400 ml of water with 1 inch crushed galangal; for a better taste add 6 lemongrass leaves and sugar. Then separate or strain galangal root. You can serve this fabulous tea cold or hot. A popular recipe that will taste just like in Thai restaurants. Thai fish cakes or Tod Mun Pla, in Thai, is made with fresh fish paste, kaffir lime leaves, red curry paste, egg, lime juice, and galangal. The perfect addition to curry on seafood and meats. Flavor Profile Galangal, also called "Siamese ginger" has a floral and spicy aroma; for some people is reminiscent of hot mustard with subtle citrus undertones. We could say that the flavor profile of Galangal is similar to a combination of black pepper and pine needles. These characteristics make the galangal root a valued herb in seafood salads and soups. When the galangal it's dried, it gains a musky flavor which makes it perfect for spiced dishes and long-cooked soups. If you run out of Galangal, be careful because this herb has no substitute and ginger will not give you the same flavor to your Thai dishes. Galangal pairs well with With such widespread use over various nations with different languages, galangal has multiple names: Pa de kaw, romdeng, Thai galangal, blue ginger. Where our Galangal comes from Burma Spice sources its galangal roots f rom the tropical climate of Indonesia and Thailand. At our gourmet shop in F lorida, we pack the dried roots carefully. Sliced Dried Galangal 3.5 oz Hand selected and packed in our gourmet spice shop in these handy wide mouth resealable air-tight stand-up pouches. 11 oz Wide mouth bottle and cap are perfect for restaurants, commercial, kitchens, and galleys. 20 oz Gigant presentation. Get more product per dollar. Wide mouth bottle and cap are perfect for restaurants, commercial, kitchens, and galleys. Review: The “secret” ingredient for Thai soup! - Ever since I had some of this, in my very first Thai soup experience, I have wondered what it was, and where to get it. 30 years later, I saw this on desertcart and I am thrilled with the flavor and quality of this product. Review: Authentic Thai Soup - These galangal roots add authentic flavor to Tom Yum soup. Galangal root can help balance the tartness of some Tom Yum soups; the root will not sweeten or mask the tartness, just add some welcome complexity. I usually add three to four large pieces of root to a pot of soup.