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3,20 €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.
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, kencur, small galanga is used in curries.
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 : Entier
Aspect : gros morceaux
Granulométrie, taille : < 50mm
Couleur : Beige rosé, Brun clair
Odeur : Piquante
Saveur : Fortement piquante, Presque brûlante
| Weight | 50 g |
|---|---|
| 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 |
