GALANGAL

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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