Galangal Root c/s

Botanical Name - Alpinia officinarum

Other Names - Chinese galangal, Chinese ginger, Little John, Chewing John,  Galingale

Origin - China

Typical Preparations - Teas and extracts. Added to aloe to reduce its harsh laxative effect. The chopped root can be added to culinary dishes and the powdered herb is more convenient for making tinctures, but should be used within 1 year of purchase. May also be taken as a tea, extract or capsule.

Culinary Usages - Widely used in Southeast Asian cuisine, especially to flavor fish curries.  

Flavor Profile - Pungent and spicy with a hint of pine-like flavor. Goes well with coriander, cumin and other aromatic spices.

Galangal is a perennial plant indigenous to China and Southeast Asia. Galangal Root is a rhizome, such as Ginger, a type of stem that grows underground and often sends out roots of its own.

Galangal and Ginger Roots are members of the same botanical family, but they taste nothing alike. Galangal is commonly used in the cuisines of Southeast Asia and has an exotic flavor unlike anything else. It is described as peppery with overtones of pine and a hint of citrus.

Dried Galangal Root is crushed into powder and used to flavor rendang, the spicy Indonesian beef-and-poultry stew.

C/S Galangal Root is mashed up into Thai curry pastes.

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