Galangal (Cut roots)

Origin: Southeast Asia (especially Thailand and Indonesia)

Net weight: 50g

Scoville Scale: 0 SHU (not spicy)

Tasting notes

Aroma: fresh, citrusy and slightly pine-resinous, with floral and spicy notes

Initial flavour: intense and complex, with a citrusy, slightly peppery and earthy touch

Spiciness level: non-existent (slightly “warm” aromatic sensation)

Finish: long and fresh, with persistent citrus and herbal notes

Galangal is an aromatic root widely used in Southeast Asian cuisine, often compared to ginger, but with a more citrusy, resinous and complex profile. It is an essential ingredient in traditional soups, curries and broths.

In its sliced form, it is typically used in culinary infusions, being removed before serving to preserve the aroma without compromising the texture of dishes.

Characteristics:
Aromatic root with citrusy and resinous flavour
More fragrant and fresher than ginger
Widely used in Asian broths and soups
Usually used in slices and removed after cooking
Ideal for flavour infusion
No additives, no preservatives

Recommended uses
Asian soups (e.g., tom yum, tom kha)
Curries and Thai dishes
Broths and stocks
Marinades for fish and chicken
Aromatic rice
Culinary infusions in sauces

Store in a cool, dry place away from light.