Galangal Powder – 25g

$3.45

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112 In stock

112 in stock

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Weight
25G

Product description

Galangal is a close cousin to ginger, also known as Laos root. Galangal Powder is highly aromatic and is especially important for making delicious red and green Thai curry paste, Rendang curry and Malaysian Laksa. Galangal is most commonly used in traditional Asian cuisines, such as Thai and Lao tom yum and tom kha gai soups, Vietnamese cuisine and throughout Indonesian cuisine. Polish vodka is also flavoured with galangal.

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Flavour Notes:

Most commonly used in Asian dishes, Galangal is a close cousin to ginger, also known as Laos root. Galangal Powder is highly aromatic and is especially important for making delicious red and green Thai curry paste, Rendang curry and Malaysian Laksa.

Culinary Notes:

Spicy, warm and super-aromatic, Galangal will impart and fragrant warmth to many dishes. Its pungent flavour and aroma is best added in small quantities and added as preferred.

Health Benefits:

Galangal contains various essential oils such as eugenol, methyl cinnamate, and galangol responsible for their many health benefits. It helps to treat nausea, indigestion, and gastritis. It has antibacterial and analgesic properties.

Ingredients:

100% dried Galangal Powder

Country of origin:

Indonesia

other names or spelling:

Java Root, Galanga, Laos Powder, Lengkuas, Alpinia galangal, Galengale, Galingale, Garingal Greater: Big Galangal, Galangal Major, Java Galangal, Kaempferia, Siamese Ginger Lesser: Aromatic Ginger, China Root, Chinese Ginger, Colic Root, East Indian Catarrh Root, East Indian Root, Gargaut, India Root, Siamese Ginger, Zingiberaceae

How to use

  • Use in Thai and other Asian curries
  • Use it in stir-fries, sauces, satay and vegetables
  • Use with chicken, fish, duck and pork
  • Use a pinch to prepare Thai chicken coconut soup: Tom Kha Gai
  • For recipes that ask for galangal root or ginger root, use a half teaspoon of powder for one slice of root
  • Add at the beginning of a dish to impart its flavour, or as a finishing sprinkle on top after blooming in a warm pan until fragrant

The Spice People FAQs

While galangal and ginger are related, they have different flavours. Galangal Powder has a more complex and pungent flavour compared to Ginger Powder. While ginger can be substituted for galangal in some recipes, it may not provide the same depth of flavour.

Galangal Powder should be stored in an airtight container in a cool, dry place away from moisture, heat, and sunlight. Proper storage will help maintain its flavour and aroma for an extended period.

The amount of Galangal Powder used in a recipe will vary depending on personal taste preferences and the specific dish being prepared. As a general guideline, start with a small amount and adjust to taste. Keep in mind that Galangal Powder has a strong flavour, so a little can go a long way.

    The Spice People FAQs

    Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

    Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

    These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

    Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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    Copyright © 2023 The Spice People. All Rights Reserved.

    Country Flavours

    This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

    History & influences

    Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

    What is Malaysian cuisine

    As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

    Spiceology

    Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.