How to Brew Galangal Root

Sharp, peppery, citrus-pine aromatic root, more pungent than ginger.

Sourced from Indonesia.

Here is how to brew Galangal Root for a clean, full-flavoured cup. One ingredient. Nothing added.

How to Brew Galangal Root

1. Measure 2g of Galangal Root into your cup or teapot per 250 ml of water.
2. Heat fresh, filtered water to 95-100 C.
3. Add the Galangal Root to the water, bring to a gentle simmer and cook for 10-15 minutes.
4. Strain and serve.

Tips

• Storage: Store in a cool, dry place away from direct sunlight; keep tightly sealed after opening.
• In the kitchen: Used in curries and soups across Southeast Asian cuisine, or simmered as a brew.

Tasting Notes

An Aromatic, Citrusy Root Central To Thai And Lao Cooking, Sharper Than Ginger

• Taste: Sharp And Citrusy
• Body: Firm And Aromatic
• Aroma: Piney And Peppery
• Notes: Citrus, Pine, Warm Spice
• Finish: Warming And Peppery
• Serve: In Cooking Or As A Brew