Galangal Root

Galangal Root – 1 oz.
Pungent, peppery, and citrusy with a hint of pine, Galangal Root is a close relative of ginger and turmeric, widely used in Southeast Asian cuisine. Its bold, aromatic flavor brings depth and brightness to curries, soups, and teas.

Ingredients:
Dried galangal root (Alpinia galanga).

Preparation:

• Use 1–2 tsp per 8 oz. of hot water

• Simmer 10–15 minutes for a strong decoction

• Can also be ground or rehydrated for culinary use

Culinary Uses:

• Essential in Thai, Indonesian, and Malaysian cooking

• Adds heat and citrus-like spice to curries, soups, and satays

• Use in homemade curry pastes and marinades

• Infuse into teas or tonics for a warming, invigorating drink

Benefits:
Traditionally, galangal has been used to support digestion, circulation, and vitality. Its aromatic compounds also contribute to its uplifting and stimulating qualities.

Fun Fact:
Known as “Thai ginger,” galangal has been used in Asian cooking and herbalism for centuries. In medieval Europe, it was prized as a spice and remedy, even mentioned in the writings of Hildegard of Bingen.

This information is for educational purposes only and not intended as medical advice.