Galangal root ground

also: kha, laos ginger

Description:
Galangal root is an extensively used spice in Thailand, Indonesia and Malaysia. It is used there like ginger and is an ingredient in various curry pastes and sambals. Galangal is reminiscent of ginger in taste but is somewhat milder and slightly acidic. It is suitable for stewing in soups and sauces and for marinating meat. Galangal goes well with soups, meat, fish and seafood.

Usage:
Galangal can be pulverized with a nutmeg grater. If used in the piece, the root should be soaked in hot water for about 30 minutes and removed after cooking as it is fibrous.

Known dishes:
Tom Kha (Thailand), Bumbu (Indonesia),

Aroma/Taste:
Reminiscent of ginger and lemon

Harmonizes with:
Chili, ginger, coconut milk, lemon, lemongrass, tamarind.

Origin:
Vietnam