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Galangal 100g
- G0083-3
Galangal root 100g is an aromatic root, related to ginger and turmeric, that adds a lightly peppery and citrusy flavor to your dishes. It is an indispensable ingredient in Southeast Asian kitchens, especially in Thai and Indonesian dishes like tom yum soup, curry and stir-fries. With its sharp and perfumed flavor, galangal root provides a unique depth and complexity, perfect for both traditional and modern Asian recipes.
Preparation – Rinse galangal root thoroughly, and peel the outer, hard skin with a knife or spoon.
Cutting – Slice it thinly, chop it finely, or grate it depending on the recipe.
Cooking in soups and sauces – Add slices directly to soups and let them simmer to release the flavor. Remove the slices before serving, as they can be very tough.
Stir-fries and curries – Chop or grate galangal root finely, and sauté it together with other spices to intensify the flavor.
Infusion in tea and drinks – Place slices in boiling water for 5-10 minutes for an aromatic tea, optionally with honey and lemon.
kr 26.50
Tax included
Product specifications
Data sheet
- Hovedlager Roholmsvej (stk)
- 10
- Nørrevoldgade store warehouse (pcs)
- 12
- Torvehallerne store warehouse (pcs)
- 0
- Godthåbsvej store warehouse (pcs)
- 1
- Amagerbrogade store warehouse (pcs)
- 0
- Lyngby butikslager (stk)
- 0
- Package
- 1,000000
- Storage
- Køligt, tørt
- Net unit
- g
Nutritional content
Ingredients
Ingredienser: Galangarod.
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Galangal root 100g is an aromatic root, related to ginger and turmeric, that adds a lightly peppery and citrusy flavor to your dishes. It is an indispensable ingredient in Southeast Asian kitchens, especially in Thai and Indonesian dishes like tom yum soup, curry and stir-fries. With its sharp and perfumed flavor, galangal root provides a unique depth and complexity, perfect for both traditional and modern Asian recipes.
Preparation – Rinse galangal root thoroughly, and peel the outer, hard skin with a knife or spoon.
Cutting – Slice it thinly, chop it finely, or grate it depending on the recipe.
Cooking in soups and sauces – Add slices directly to soups and let them simmer to release the flavor. Remove the slices before serving, as they can be very tough.
Stir-fries and curries – Chop or grate galangal root finely, and sauté it together with other spices to intensify the flavor.
Infusion in tea and drinks – Place slices in boiling water for 5-10 minutes for an aromatic tea, optionally with honey and lemon.