Galanga Wortel
€ 19.69
- Ground from dried galangal root, a rhizome grown in Indonesia and a fixture of Thai, Lao, Malaysian and Indonesian cooking. Milling turns a hard, fibrous root into a fine powder you can measure straight from the spoon, with no peeling, slicing or grating first.
- The flavour is sharp and citrusy with a piney, peppery edge, brighter and more resinous than ginger and without the dry heat of ginger. The finish stays warming, so a small measure carries a long way through a pot of curry or broth.
- This is the backbone of tom kha gai, tom yum and homemade curry pastes. Stir it into marinades, stir fries, broths and satay sauces, or reach for it in coconut based soups where a fresh rhizome would be awkward to strain back out.
- Because the root is already milled, it disperses into pastes and sauces without the woody fibres you get from chopped fresh galangal. Roughly half a teaspoon of powder stands in for a thin slice of the fresh root in most recipes, so start small and taste as you go.
- Pure ground galangal with nothing else added. Keep the pouch sealed in a cool, dark cupboard away from heat and steam, since the citrus and pine notes are the first thing to fade once air reaches a ground spice.
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