Galangal Root

Origin: India
Cuisine: Morrocan, North African, Middle Eastern, Thai/Southeast Asia

Galangal (Greater) is a spice that is related to ginger and common in several Southeast Asian cuisines. Its taste is similar to ginger, but stronger, with notes of lemon and cardamom. Galangal is a key ingredient in Thai Curries, soups, stews and sauces.
Can be used as a substitute for ginger, but in smaller amounts, as galangal has a stronger, spicier taste and brighter citrus notes. Add to pickling liquid for a unique flavor addition to pickled vegetables
The flavor of galangal blends well with coconut milk and curry.

Soak the root in water for a few minutes before using, then add to your dish. Remove before serving.