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Galangal, otherwise known as Thai ginger and Siamese ginger, is native to Java Indonesia and used in many Southeast Asian recipes. Galangal bears a physical resemblance of fresh ginger but differs slightly in taste. It has a sharp citrusy, almost piney flavor; it makes for a more peppery and spicy alternative to ginger. Like ginger, the galangal root is used as a ‘de-fisher’-put this in fish and shellfish dishes to balance out the palate.