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A rhizome with a hot, ginger-peppery flavor, GALANGA ROOT is used primarily as a seasoning. Also known as Thai ginger (it is a member of the ginger family), it has translucent golden skin, slightly ridged rings around the root, and a creamy white-flesh. The pale pink shoots of the tender young rhizome are even more flavorful than the older ones. Galanga root is too hot to eat raw, so it is pounded or ground into curry pastes with other spices or added in peeled chunks to soups. It is often used as a substitute for ginger.