Thai Ginger (200 g)

Thai ginger, also known as galangal (or Kha in Thai), is a root commonly used in Southeast Asian cuisine. It is often confused with ginger but has distinct characteristics. Here’s a brief overview:

Description

• Appearance: Galangal has a knobby, rough skin with a pale pink to beige colour. The flesh inside is firm, with a pale, almost white to light orange colour.
• Flavour: Offers a sharp, earthy, and citrusy flavour with subtle hints of pine and pepper. It has a more complex, spicy taste compared to common ginger.

Uses

• Culinary: Essential in Thai and Indonesian cuisine, often used in soups, curries, and stir-fries. It is a key ingredient in dishes like Tom Yum soup and Thai curry pastes.
• Ground or Fresh: Can be used fresh, sliced or minced, or dried and ground into a powder.

Nutritional Benefits

• Digestive Health: May aid digestion and have anti-inflammatory properties.
• Antioxidants: Contains compounds that may help fight oxidative stress.
• Antibacterial: Has natural antibacterial properties that can support immune health.

Storage

• Fresh Galangal: Store in the refrigerator in a plastic bag or container. It can last for several weeks.
• Dried Galangal: Store in an airtight container in a cool, dry place.

Substitutes

• Ginger: Can be used as a substitute in recipes, though it will not replicate the exact flavour.
• Turmeric: Sometimes used in combination with ginger to mimic galangal’s unique taste.