GALANGA root - eco

Galangal roots, also known as galangal, are rhizomes of the Alpinia galanga plant. They are commonly used as a spice in Asian cuisine, particularly in Thai, Indonesian and Malaysian cuisine. Galangal roots have a pungent and slightly bitter taste, with hints of citrus and pine. They are often used to flavor soups, curries, marinades and sauces. Galangal roots are often used to flavor curries. They can be crushed and added directly to the preparation or used in the form of a paste. They are added to soups to give them a pungent and slightly bitter flavor. Galangal roots are often used in marinades for meats, fish and vegetables. They add a pungent and fragrant flavor to dishes. They are used to flavor sauces, especially coconut-based sauces. It should be noted that galangal roots have a fairly strong taste, so it is recommended to use them sparingly, starting with a small amount and adjusting to taste.