Dried Galangal Pieces

A member of the ginger family, this gnarly-looking root adds flavour and depth to many Thai, Indonesian and Malaysia dishes. With it's sweet, almost perfumed scent (a less punguent flavour than ground ginger) it is an essential ingredient in dishes like the Malaysian beef rendang.

Soak in water for 20mins and crush well in a mortar and pestle before use. This will extract all the juices from the galangal. Add this juice and pieces (if you wish) into your dish to further infuse in the sauce.

Product of China