Galangal Dried Cut Root Loose Herb ~ Alpinia Officinarum

Origin:India

The Galangal (or "Blue Ginger") comes from the plant Alpinia officinarum and is a staple ingredient in Southeast Asian cuisine (e.g. in Thailand and Indonesia). Although it resembles ginger, it has a pepperier , earthier and slightly "piney" flavor with citrus notes.

Ways to Use (Dried Cut Root)

Because the dried root is very hard and fibrous, it is commonly used as follows:

Tea / Decoction: Simmer 1-2 teaspoons of the chopped root in water for 10-15 minutes. It combines wonderfully with honey and lemon.

Cooking (Soups & Broths): Add the pieces directly to soups (like the famous Tom Kha Gai ) or curries. The pieces release their aroma during boiling (they are usually removed before serving, as they remain hard).

While classic ginger is sweeter and spicier, galangal is drier and more aromatic . In the kitchen, one does not easily replace the other without changing the flavor profile of the food.

Disclaimer: These statements and products have not been evaluated by the FDA. They are not intended to diagnose, treat, cure, or prevent any disease or condition. If you have a health concern or condition, consult your doctor. Always consult a medical doctor before modifying your diet or using any new product.