Dried Whole Galangal looks like a larger and woodier version of whole ginger root. Can be grated into dishes or ground using a spice mill.
|Common Uses||Primarily used in Southeast Asian cooking, lightly crushed, grated, ground or pounded and added to broths, soups, curries, stews and sauces. Can be used as a substitute for ginger, but in smaller amounts, as galangal has a stronger, spicier taste and brighter citrus notes. Add to pickling liquid for a unique flavor addition to pickled vegetables. The flavor of galangal blends well with coconut milk and curry.|