2,90 €51,20 € /kg
Less well-known than its botanical brother ginger, galangal is often used in Asian cuisine for its flavor, which is halfway between pepper and ginger. Known for its aphrodisiac virtues, it is used in Tom Yam soups.
And as always, our spices are ground to order for freshness and flavor, one of the hallmarks of Place des Epices.
A member of the ginger family, galanga (small galanga) has aromatic notes somewhere between pepper and ginger. Still used in certain liqueur compositions, it is an important ingredient in Asian cuisine. Known in Asia as Laos or leuqkuas or kah or kencur, small galanga is used in curries.
Thai ginger (another name for galangal) is widely used in Thai and Laotian cuisine, notably in tom yam and kha gai soups. It's a hot spice with great anti-inflammatory properties; it calms fevers and aids digestion, and can be used with 20% to 30% honey.
Pastry chefs will use it in their tart shells with a little Ceylon cinnamon.
Common name: Galanga
Botanical name: Alpinia officinarum
Botanical family: Zingiberaceae
Part used: Rhizome
Origin: Vietnam, Indonesia
Harvesting time: ND
Harvesting technique: Manual
Storage : Dry
Cultivated / Wild : Cultivated
Guarantee: Organic, certified by FR-BIO-01
Storage conditions: Protect from heat, light and humidity.
Forme : Poudre
Aspect : Poudre marbrée
Granulométrie, taille : < 300 microns
Couleur : Beige rosé, Brun clair
Odeur : Piquante
Saveur : Fortement piquante, Presque brûlante
Weight | 50 g |
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Weight | 50g box, 50g pouch, 100g pouch, 200g pouch, 500g pouch |
Botanical nomenclature | Alpinia officinarum Hance |
Color | Beige-pink, light brown |
DLUO | |
Continent-Country | Asia |