Botanicals & aromatics: Galangal (dried)

Family name: Zingiberaceae
Botanical name: Langus galanga, syn Alpinia galanga

Aroma and flavour: closely related to ginger and turmeric, galangal has a sharp, citrusy, pine-like aroma and flavour when fresh and “woody” when dried.

Culinary uses: one of the important ingredients in Thai  and South-East Asian cuisine for curries, soups, pastes, seafood and chicken dishes. Also used in some Chinese and Indian dishes. Before use, soak dried galangal slices in warm water for 30 minutes or until soft and pliable.  Use sparingly as the flavour can be strong.  Remove before serving as the root can be woody to chew on.

Medicinal uses: In Asian medicine it is used to treat respiratory problems.  It is an anti-oxidant and anti-inflammatory.