GALANGAL GINGER

详情

Product Category Agriculture>> Fresh Vegetables>> Fresh Ginger Product Details Type Ginger Style Fresh Variety Young Ginger Cultivation Type Organic Weight (kg) Kilo Gram, Tons Place of Origin Thailand Brand Name galangal GALANGAL ROOTS GALANGAL Product Name GINGER Product Keyword GINGER Product Photo Listing Description Galangal roots its part of ginger family and it&#**9;s very tasty for cooking Thai foods and Chinese foods for a refresh and healthy. Detailed Description Galanga Root (kah): Galanga, called kah in Thai and known variously as "galangal" and "laos root, " is an immensely pungent and fiery rhizome related to the common ginger but with a personality distinctly its own. Its abundant usage in Thai cooking, almost to the exclusion of ginger, has earned it the title of Siamese or Thai ginger. In short, it is to Thai cooking what common ginger is to Chinese cooking. There are two different varieties, one known as "greater galanga" and the other, "lesser galanga". The first, which is larger in size, lighter in color and subtler in aroma, is the kind most used in Thai cooking. The fresh root is fleshy, knobby and very firm, to the point of being woody when it fully matures. When very fresh, its ivory color, with hardly any separation between skin and flesh, and its young pink shoots are reminiscent of the appearance of young ginger. But unlike its better-known cousin, it is much denser and harder with ringlike markings spaced almost evenly apart, a glossy outer sheen, a unique mustard-like flavor and a much sharper bite. Galanga is a heavy root and carries a hefty price tag, anywhere from four dollars to eight dollars per pound, depending on the season and the market. But you won&#**9;t need much of it to flavor a dish, and some Southeast Asian markets will cut a small piece for you to suit your needs. Fresh kah is a magical ingredient when it is finely slivered up for hot-and-sour seafood salads and sliced in thin rounds to flavor soups. It helps mask the fishiness of seafoods and the heaviness of red meats, thereby making them taste cleaner, more delicate and more succulent. When you purchase a fresh root, select a smaller and more tender one; the larger roots can be very hard, making slicing and slivering a tedious chore. You will want to sliver the root very finely for salads as it is intensely pungent; in small doses, it adds a hearty spiciness to each bite