Galangal / Thai Ginger

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100 g
500 g
1 kg
5 kg
Galangal is also known as Thai ginger or Siamese ginger but you can not substitute the commonly used ginger for galangal. Galangal is commonly found in Thai, Indonesian, and Malaysian cooking. The skin of galangal is pinkish, smoother and paler than ginger and It's flesh ranges from white to yellow to pink and is much harder. To prepare it for soup or curry, peel off the skin. It's normally not grated like ginger, but is instead normally finely sliced. It also has a whiter flesh and is much denser than ginger. The flavour of galangal is much stronger and more astringent too; it's earthy, sharp, and extra citrusy. Galangal has a sharp citrusy, almost piney flavour. Galangal is recognizable by the long pink stalks and pink tips on the root. Galangal is the khaa in Tom Khaa. Tom kha kai (or tom kha gai) is a Thai soup with the distinct, very Thai flavour of galangal. Kha means "galangal" in Thai. Also used in Tom Yum and curry pastes.

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