Ground Galangal

Ground Galangal comes from the dried root of the Alpina Officinarum plant, which is in the ginger family. It has a sharper, spicier flavour than ginger and matches very well with cuisines across Asia. It is very popular in Indonesian and Thai cooking. Add Galangal to soups, sauces, marinades and stews to get a burst of fragrant, spicy flavour, or make into a paste with other ingredients such as garlic and lemongrass to form the base of many dishes.

Galangal was in use throughout ancient and medieval Europe, but has declined dramatically. In parts of Asia, it is used in a huge variety of foods including curries, drink and desserts and in India, the extract is used in some perfumes. Some people also make tea with it, which we imagine is an acquired taste, but as it is meant to be a stimulant and aid in digestion, can’t be a bad thing. We also have Ground Ginger, Turmeric and even Crystalized Ginger if you need those.

As with all herbs and spices, add Ground Galangal a little at a time to get the flavour you want. You can always add more, but taking it out again can be impossible!

Nutritional Information/ 100g

• Energy/kcal – 280
• Energy/kJ – 1171
• Protein (g) – 47.0
• Fat (g) – 8.0
• of which Saturates (g) – 2.7
• Carbohydrate (g) – 1.0
• of which sugars (g) – 0.0
• Fibre (g) – No data
• Salt (g) – Trace