Description
GALANGAL, OR LESSER GALANGA IS A RHIZOME WHICH GIVES A LOT FLAVOUR TO THAI FOOD.
SOME OF IT IS USED IN SALADS, SOUPS, OR CURRIES, EITHER WITH SEAFOOD OR MEAT DISHES.
MANY DISHES WOULD LACK THE DISTINGUISHED FLAVOUR, A UNIQUE SENSATION HAPPENS WHEN YOU BITE OF A PIECE OF THE RHIZOME. LIKE FOR EXAMPLE IN FAMOUS THAI CHICKEN SOUP: TOM KHAR GAI.
THE RHIZOME USUALLY CARRIES A LITTLE SPICY SUBTLE FLAVOUR, BUT IST NOT REALLY EATEN LIKE FOR EXAMPLE, GINGER.
THE GALANGAL IS PROPERLY SANITISED, PLACED IN TRAYS OR BAGS, PRE-COOLED, AND THEN SHIPPED IN PAPER CARTONS .
AVAILABILITY: THROUGHOUT THE YEAR.
SCIENTIFIC NAME: ALPINIA OFFICINARUM
