Galangal

A great classic of Southeast Asian spices, galangal is sometimes also called Thai ginger, Chinese ginger or Laos ginger. This rhizome can be used fresh or dry, we offer it here in a dried and powdered version. Characterized by citrus, lemony but also spicy notes, it is reminiscent of both combawa (or kaffir lime) and ginger. In the kitchen, it goes very well with fish and in all sauces made with coconut milk. It is also an interesting addition to wok-fried vegetable stir-fries. Origin: Cambodia