Galangal is a root from the ginger family that is widely used in South East Asian cooking. Galangal adds an authentic touch to Thai curry pastes, soups, and braising duck and pork.
Drying the galangal makes it less intense, but gives a spicier kick, and can be used in cooking in place of fresh galangal. The galangal powder has an almost floral citric aroma, with hints of cinnamon and clove.
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