Galangal Dried Slices, Certified Organic - 3 oz

Our organic galangal slices are a zesty little powerhouse, packing a whopping culinary punch often described as sharp, earthy and spicy with undertones of pepper, citrus, and pine. Known as “Thai ginger” or “blue ginger”, it’s an ancient spice that found its way through trade into the cuisines of Southeast and South Asia, including Thailand, Malaysia, Indonesia, Vietnam, China, the Philippines and India. Its beige skin makes it look a lot like its cousin ginger, but it’s more aromatic and uniquely spicier, and unlike ginger, it has a woody, tough, firm texture. 

Native to Asia and known botanically as “Alpinia galanga”, galangal has been growing wild in the Eastern Himalayas for centuries. It’s a creeping rootstalk known as a “rhizome” (an underground plant-stem that sends out roots and shoots that spur new growth).

Galangal can be purchased fresh or dried. Fresh galangal can be used as you would fresh ginger. Dried galangal is concentrated in flavor; it can be rehydrated prior to use or simply added to various liquids and soupy, brothy dishes. It imparts its own distinct flavor that pairs beautifully with onion, shallot, garlic, ginger, lemongrass, chili peppers, ghee and coconut milk. 

Galangal is not as readily available as ginger but can be purchased in Asian, Indian or specialty stores. There are three varieties – “lesser”, “greater” and the more common “light” galangal, each boasting their own unique flavor profile. Our Certified Organic galangal is the “light” variety that comes from the Eastern Archipelago in Southeast India. It’s great in savory and sweet dishes. Grind dried slices to a powder for easy use and for recipes calling for powdered galangal. Remember, the dried galangal slices will impart distinct, aromatic flavor to countless foods but can be tough, woody and hard to chew. Remove before serving, if desired. Be sure to store dried galangal in an air-tight container in a cool, dark pantry, protected from moisture.

Enjoy these delicious ideas:

• Add to Thai, Malaysian, Indonesian and other Southeast Asian dishes
• Simmer in coconut milk-based sauces, soups and stews
• Simmer in bone and vegetable broths
• Ideal for slow simmered Indian and Asian curries
• Flavor basmati rice when cooking; remove before serving
• Make Thai fried rice with egg, scallion, garlic. galangal and lemongrass
• Try a slice in miso soup with tofu and scallion
• Add to marinades for fish, chicken, pork, beef, tofu and tempeh
• Can be added to ice cream, cakes, puddings and flan - look for numerous recipes online
• Grind and add galangal powder to ginger and/or spice cookies, cakes quick breads and muffins
• Add to beverages like green tea, iced tea, limeade, ginger tea and spirits