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  Galangal- Ground

Also known as Thai Ginger (Formally known as Laos powder)

Galangal is a rhizome similar to ginger in appearance, but not in flavour or texture.
There are two primary types, Greater and Lesser, much the same as ginger.

It possesses a Lemon pepper aroma and a gingery vinegar-like taste.

Indian and Thai Curries make primary use of Galangal.
Use ground Galangal with other spices such as Cumin, Coriander, and Thai chiles to season almost any food including soups, sauces, meats and fish, legumes, and dry seasoning blends.

A close relative of ginger, galangal is an important and popular ingredient in the foods of Indonesia and Southeast Asia, especially in Thailand.
Ground Galangal (formerly called Laos powder) is easier to work with than whole Galangal and is commonly called for in recipes.
The flavour is similar to ginger, but more flowery and intense.
Use small amounts when starting out.
Its flavour combines with ginger and lemon grass in Thai cooking, and with white pepper and/or cayenne for seasoning fish, meat or poultry. From Thailand.

Use the cut/ whole form for more flavour.
Finely chop it or add as it is when using to add to the cooking pot.

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